Vegan egg salad is a picnic classic. This effortless summer lunch is made with cooked tofu for plenty of protein and the best egg-like texture. Use the included homemade vegan mayo or try it with your favorite store-bought mayo, either will taste great!
When it's officially too hot to cook, reach for this plant-based tofu “egg” salad. It’s a no-sweat kinda recipe and a healthier, cholesterol-free option that doesn’t skimp on flavor!
Does it actually taste like egg salad?
Black salt —or kala namak— is what gives vegan egg salad that distinct "eggy" taste.
However, I’m not a big fan of the stuff and wanted a vegan egg salad that tastes great even without it. So, I created this version to be as close to the real deal with or without the addition of black salt.
Simple, readily available ingredients bring this egg salad copycat together.
- Firm tofu is a great egg replacement because the texture is similar to boiled eggs, firm but still tender. Use firm or extra firm for the best texture.
- Vegan mayo brings the ingredients together and adds flavor to the salad. I love this with my homemade cashew mayo, but store-bought is delicious as well.
- Green onions yield a mild onion taste. Replace it with diced red onion if you’re looking for a more pungent onion bite.
- Fresh dill is best for this recipe, but if fresh is unavailable dry dill will do. This distinctive herb provides its strong herbaceous flavor to the recipe.
- Lemon juice provides a bit of zing to tantalize your taste buds.
- Black salt is the secret to making this vegan egg salad taste like legit egg salad. If you don’t have any —or can’t find it— the recipe still tastes great without it. In fact, that’s how I prefer it!
- Turmeric contributes to the eye-pleasing yellow color.
How to make this egg salad
Just like my chicken salad recipe, this vegan egg salad is easy to make.
For the best texture, cook the tofu over medium heat to remove excess moisture.
Add the cooled tofu to a mixing bowl along with the remaining ingredients.
Mix until everything is thoroughly combined. Taste and adjust seasonings as needed.
- Cooking the tofu removes excess moisture and firms it up for the best egg-like texture. If you want to avoid cooking the tofu, I suggest using vacuum-sealed tofu.
- Make this recipe your own! Add diced pickles, shallot, capers, or avocado.
- Don't stop at sandwiches, try this vegan egg salad on rice cakes, in a wrap, on crackers, or on top of a big bed of leafy greens.
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- 1 block firm tofu
- 2 teaspoons neutral oil (for sautéing)
- 1 teaspoon onion powder
- 1/3 teaspoon Himalayan pink salt
- Add the oil, tofu, onion powder, and salt to a medium saucepan. Cook the tofu over medium heat until it begins to firm up, about 15 minutes. This will remove some of the moisture and create a nice egg-like texture.
- Transfer the tofu to a mixing bowl and allow it to cool down. You can place it in the fridge (or freezer) to speed up the process.
- Add the remaining salad ingredients to the bowl and gently fold everything together.
- Chill in the fridge for at least an hour, but overnight will yield the best flavor.
- Leave out the Himalayan pink salt if you’re using black salt. Once the salad is made, give it a taste and add salt as needed.
Nutrition Information:Yield: 4 sandwiches Serving Size: 1 sandwich
Amount Per Serving: Calories: 123Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 22mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 12g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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