Vegan Egg Salad
User Reviews
5
Vegan Egg Salad
Description
The recipe starts by pressing firm tofu to remove excess water and then dicing it into small cubes to replicate the chunkiness of chopped eggs. A dressing blending vegan mayo, Dijon mustard, pickle relish, nutritional yeast, kala namak (Indian black salt), turmeric, and paprika is prepared to provide creamy, tangy, and savory flavors. Fresh capers, scallions, and dill are finely chopped or pulsed to add herbal freshness and textural contrast. When combined gently with the tofu and optional red onion, the mixture holds together without crushing the tofu cubes.
The kala namak is an essential ingredient that brings an authentic eggy flavor, while the turmeric gives subtle color and warmth. Nutritional yeast adds an umami depth characteristic of eggs and cheese. The salad can be chilled to meld flavors and is typically served in sandwiches layered with avocado, lettuce, cucumber, and tomato for a satisfying vegan alternative.
If extra firm tofu is used, reduce pressing time to 5-10 minutes due to less water content.Kala namak is critical for egg flavor and is often found in South Asian markets.Additional sandwich fixings like pickled red onions enhance texture and tang.The recipe's nutrition info excludes sandwich bread and extras for accuracy.
Ingredients
- 1 (14-ounce/400g) firm tofu drained (see Note 1, block
- ¼ cup vegan mayonnaise 1 tablespoon, 70g
- 2 teaspoons sweet pickle relish or dill relish
- 3 tablespoons nutritional yeast
- 2 teaspoons Dijon mustard
- ½ teaspoon kala namak (Indian black salt) (see Note 2)
- ¼ teaspoon Turmeric ground
- ¼ teaspoon sweet paprika or hot paprika
- black pepper freshly cracked
- 1 tablespoon capers drained
- ¼ cup scallions light green and white parts only (or chives, 24g roughly chopped
- ¼ cup dill leaves roughly chopped, 5g tightly packed fresh
- kosher salt as needed, or sea salt
- ¼ cup red onion optional, 30g very finely diced
For egg salad sandwiches (see Note 3)
- 1 avocado medium or large ripe
- salt to taste
- black pepper to taste
- lemon juice, a couple squeezes
- Dijon mustard optional, to taste, a squeeze of
- 8 lices bread of choice
- Sandwich fixings: lettuce leaves, cucumber ribbons or slices, sliced tomatoes, pickles or pickled red onions
Instructions
- Prepare the tofu. Slice the tofu lengthwise into 4 slabs. Cover the tofu with a thin dish towel or several paper towels. Weight down the tofu with a heavy cookbook. Press for 20 minutes, changing the towels in between. Or use a tofu press. Now slice each of the 4 slabs lengthwise into about 8 slivers, so you have 32 slivers. Now cut each sliver into pea-sized cubs (very tiny cubes).
- Make the dressing. In a large bowl, whisk together vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper to taste.
- In a food processor, pulse together the capers, scallions, and dill until mixed up but still chunky. Or, use a knife to very finely chop the ingredients together.
- Make the egg salad. Add the tofu cubes and the caper mixture to the mayo dressing. If using red onion, add it in as well. Stir gently to coat all the tofu pieces without crushing them. Taste for seasonings, adding a pinch of salt and black pepper as needed. Cover and refrigerate for 30 minutes (or more) before serving to allow the flavors to meld.
- If you're making egg salad sandwiches, make the avocado spread just before serving. Using a fork, mash the avocado in a bowl. Add salt and pepper to taste, a squeeze of lemon juice, and a touch of Dijon mustard. Taste, adding more lemon juice or mustard as desired.
- Lightly toast each slice of bread using a toaster, toaster oven, underneath your broiler, or in a frying pan with some oil or cooking spray.
- Assemble the sandwiches. Spread some of the avocado spread on one slice of bread, then add your sandwich toppings of choice. Follow with a generous amount of the vegan egg salad. Top with the remaining slice of bread. Repeat with remaining bread. Serve with pickles on the side, if desired. If keeping leftovers, store the tofu salad separately (it will stay good in the fridge for 5 to 6 days).
Notes
- Use firm tofu pressed well to achieve a texture similar to chopped eggs.
- Kala namak (black salt) is key for authentic egg-like flavor.
- Extra firm tofu can be used but press less to avoid dryness.
- The salad mixes well but avoid crushing tofu cubes to preserve texture.
- Serve chilled in sandwiches with avocado and fresh veggies for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 353mg | 15% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
