Vegan Egg Salad
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
3
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Course
Main Course
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Cuisine
American
Vegan Egg Salad
Description
This Vegan Egg Salad uses extra-firm tofu as the base, crumbled to achieve a texture reminiscent of chopped eggs. The tofu is tossed with a dressing combining vegan mayonnaise, olive oil, Dijon mustard, capers, lemon juice, and turmeric, which lends a shot of color and subtle flavor. Garlic and seasoning enhance the taste, while fresh dill and chives provide a delicate herbaceousness. Served on whole-grain sandwich bread, the salad pairs with optional watercress, pickled red onions, or radish slices to add freshness and crunch. The preparation is chilled before serving to blend flavors and maintain refreshing qualities.
This spread suits sandwich lunches or light meals and can be customized by adding herbs or garnishes as desired.
Ingredients
- ¼ cup vegan mayonnaise
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon capers
- 1 teaspoon lemon juice fresh
- 1 garlic minced, small clove
- ¼ teaspoon Turmeric
- ¼ teaspoon salt sea salt
- black pepper freshly ground
- 7.5 ounces extra-firm tofu cut into ¼-inch cubes
- Pinches celery seed
- 2 tablespoons dill chopped, fresh
- 2 tablespoons chives chopped fresh
for serving:
- 6 lices whole-grain sandwich bread
- watercress optional, or spring greens
- Pickled red onion optional
- radish optional, slices
Instructions
- In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
- Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.
- Stir in the celery seed, dill, and chives. Chill until ready to serve.
- Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.
User Reviews
Overall Rating
5
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