Vegan Egg Salad

Name: Vegan Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 block firm tofu; 1/2 cup + 1 tbsp vegan mayonnaise; 1 tsp yellow mustard; 1 tsp dill pickle brine; 1/4 tsp black salt; 1/4 tsp ground turmeric; 1/2 tsp black pepper; 1/4 tsp celery salt; 1 rib celery; 2 sprigs green onion

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Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
799 kcal
Course
Lunch
Cuisine
Vegan

Vegan Egg Salad

Joseph Taylor

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 block firm tofu 454 g block
1/2 cup + 1 tbsp vegan mayonnaise
1 tsp yellow mustard
1 tsp dill pickle brine any type of vinegar would work but pickle brine adds a certain je-ne-sais-quoi
1/4 tsp black salt also known as kala namak
1/4 tsp ground turmeric
1/2 tsp black pepper
1/4 tsp celery salt
1 rib celery finely diced
2 sprigs green onion finely siced

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Instructions

In a mixing bowl, crumble the tofu until you have a scramble-like mixture.
In a small bowl, combine vegan mayonnaise, mustard, dill pickle juice, black salt, ground turmeric, black pepper, and celery salt and mix until all ingredients are incorporated.
Combine the mayo mixture with the crumbled tofu, diced celery and green onion. Stir to combine well. If you like it to have a little bit of a creamier texture, take about 1/2 cup of the mixture and blend with a hand blender or food processor. Stir that mixture back in.
Let sit for at least 1 hour for all the flavours to mingle. It will taste a little bland at first but just be patient! :)
Put on your favourite, soft white bread for that simple sandwich if your childhood, or use some whole grain bread and add some extra veggies like sliced cucumber, green lettuce, or some sliced garden tomato for something a little more nutritious.

Nutrition Information

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Serving 1g Calories 799kcal (40%) Carbohydrates 5g (2%) Protein 5g (10%) Fat 84g (129%) Saturated Fat 13g (65%) Cholesterol 46mg (15%) Sodium 1149mg (48%) Sugar 2g (4%)