Vegan Egg Salad

4.75 stars (28 reviews)

This vegan tofu egg salad is made with cooked tofu for plenty of protein and the best egg-like texture. So when it's too hot to cook reach for this summertime favorite!

Prep Time10

Cook Time10

Total Time20

Servings: servings

Ingredients

Tofu

1 14-ounce block of extra firm tofu
2 teaspoons neutral oil for sautéing
1 teaspoon onion powder
⅓ teaspoon Himalayan pink salt (or black salt, see notes)
1 Tablespoon nutritional yeast (optional)

Remaining Ingredients

1 celery stalk diced
½ cup vegan mayo
2 Tablespoons green onion thinly sliced
2 teaspoons fresh dill, finely chopped
1 ½ teaspoon yellow mustard or dijon mustard
1-2 teaspoon lemon juice
⅓ teaspoon turmeric
salt and black pepper to taste

Instructions

Start by pressing the tofu using a tofu press, or wrap the tofu in a clean kitchen towel or paper towels and place a heavy plate or book on top.
Now, break the tofu into small pieces.
Add the oil, tofu pieces, onion powder, and salt (or black salt) to a medium saucepan. Cook the tofu over medium heat until it begins to firm up, about 15 minutes. This will remove more of the excess 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 to speed up the process.
Add the remaining salad ingredients to the bowl and gently fold everything together.
Chill in the fridge for 30 minutes to an hour for the best flavor.
Store any leftover vegan egg salad in an airtight container in the refrigerator for 3-5 days.

Notes

To use black salt: Substitute as much regular salt with black salt as you like. After mixing the salad, taste it and adjust with additional black salt or regular salt if necessary.

Baking: The tofu can be baked instead of cooking on the stovetop. Preheat the oven to 350ºF. Bake the tofu for 15 minutes (or until it reaches your desired texture) tossing it around halfway through.

Nutrition

Course: Main Dishes

Cuisine: American

Author: Marlena Luna