Vegan "Egg" Salad

5 from 1 vote

Simple and packed full of plant protein, this tofu based vegan egg salad is super creamy and delicious. All the flavours and texture of eggs without eggs! Try it in a sandwich for lunch or on top of crackers as an appetiser or snack, you won't be able to get enough of it.

Course Appetiser, Breakfast, Lunch, Salad

Cuisine American, British, International

Keyword tofu egg salad, vegan egg mayo, vegan egg salad

Prep Time 10

Total Time 10

Servings

Calories 206kcal

Author Jo Allison

Ingredients

1 (300-396g) block firm or extra firm tofu drained and pressed if not already pressed
¼-3/4 teaspoon black salt (kala namak) add salt gradually, adjusting it to your taste
¾ teaspoon ground turmeric
1 teaspoon (heaped) dijon mustard
4-6 tablespoon (heaped) vegan mayo the amount will depend on how creamy you like it
2 tablespoon nutritional yeast optional but recommended
salad cress, chives, spring onions, fresh dill choose what you like
freshly ground black pepper to taste

Metric - US Customary

Instructions

Start by draining and pressing the tofu (if not already pressed) and crumble it in a large bowl with your hands. Alternatively, you could chop it up with a knife.
Add all the flavourings (black salt, turmeric, dijon mustard and nutritional yeast), followed by vegan mayo.
Mix it all in until combined.
If adding salad cress, snip the required amount using kitchen scissors and mix in with your salad. Feel free to substitute it with some chives or green onions or simply leave your "egg" salad plain.
Taste and adjust seasoning with some extra salt (if needed) and freshly ground pepper and serve.

Notes

Nutritional information is approximate, per serving (based on 4 servings) of vegan egg salad without bread and extras and should be treated as a rough guideline only.
Vegan egg salad can be stored in the fridge for 3-4 days.
Freezing not recommended.

TIPS:

Cut or crumble your tofu depending on your texture preferences. I like mine crumbled which will give more of a paste consistency. Some might prefer it cut into small cubes for a bit more texture. Your choice.

Press the tofu to get rid of extra moisture. There are no fancy tofu pressing gadgets necessary here (unless you've got one). I tend to wrap my tofu in a clean tea towel and weigh it down with heavy wooden chopping board with some tins on top. It works a treat!

Don't skip black salt (if you can). It really gives an amazing flavour to this delicious vegan egg salad alternative.

Be careful not to overdo it with salt. I used 396g/14oz of tofu and ¾ teaspoon of black salt was perfect for me. Start with ¼ teaspoon first, taste and add more until you're happy with the saltiness. It's always easier to add more so start with a little bit first.

Adjust ingredient quantities to your personal taste. My recipe is supposed to be your guide but don't be afraid to make some adjustments that suit you.

Nutrition