Vegan Egg Salad Recipe

Introduction

This vegan egg salad is a delicious and plant-based twist on the classic favorite. Made with firm tofu and a tangy, creamy dressing, it’s perfect for sandwiches or a light lunch. Quick to prepare and full of flavor, it’s sure to become a staple in your kitchen.

Ingredients

• 14.5 ounce block firm tofu (or extra-firm)
• 1/4 cup vegan mayo
• 1 teaspoon yellow mustard
• 1 1/2 tablespoons dill pickle juice
• 2 teaspoons sweet relish
• 1/8 teaspoon smoked paprika
• Tiny pinch turmeric
• 1/2 teaspoon black salt (or regular salt, plus more to taste)
• 1/4 teaspoon black pepper
• 1 green onion, white and light green parts, thinly sliced
• Loaf of bread and butter lettuce for serving

Instructions

1. Step 1: Press the tofu by wrapping it in paper towels or a clean tea towel. Place something heavy, like a cast iron pan, on top and let it sit for 20 minutes to remove excess moisture.
2. Step 2: While the tofu is pressing, whisk together the vegan mayo, yellow mustard, dill pickle juice, sweet relish, smoked paprika, turmeric, salt, and black pepper in a bowl. Set this dressing aside.
3. Step 3: After pressing, slice the tofu into thin strips, then slice the strips thinly the other way. Chop into small, even pieces to resemble egg salad texture.
4. Step 4: Add the chopped tofu to the bowl with the dressing along with the sliced green onions. Stir well to combine everything evenly.
5. Step 5: Cover the mixture and refrigerate for about 30 minutes if possible, allowing the flavors to meld together.
6. Step 6: Serve on your favorite bread with butter lettuce, sliced tomatoes, sprouts, or any desired toppings. Enjoy!

Tips & Variations

• Use black salt for that classic eggy flavor, but regular salt works well too if black salt isn’t available.
• For extra creaminess, add a little more vegan mayo or a splash of plant-based milk.
• Mix in diced celery or fresh herbs like dill or parsley for added crunch and freshness.
• Serve wrapped in lettuce leaves for a low-carb option.

Storage

Store the vegan egg salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a little extra vegan mayo if it seems dry. It’s best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of firm tofu?

Firm or extra-firm tofu works best to achieve the desired texture. Silken tofu is too soft and won’t hold up well in this recipe.

How do I get the egg flavor without eggs?

Black salt, also known as kala namak, gives a sulfurous, egg-like flavor that mimics eggs very well in vegan recipes like this salad.

Vegan Egg Salad Recipe

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4.8 from 77 reviews

A delicious and creamy Vegan Egg Salad made from firm tofu, perfectly mimicking the classic egg salad flavors with a tangy and smoky dressing. This plant-based recipe is easy to prepare, packed with flavor, and great for a satisfying sandwich or light meal.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 14.5 ounce block firm tofu (or extra-firm)

Dressing

• 1/4 cup Vegan Mayo
• 1 teaspoon yellow mustard
• 1 1/2 tablespoons dill pickle juice
• 2 teaspoons sweet relish
• 1/8 teaspoon smoked paprika
• Tiny pinch turmeric
• 1/2 teaspoon black salt (or regular salt, plus more to taste)
• 1/4 teaspoon black pepper

Additional Ingredients

• 1 green onion, white and light green parts, thinly sliced
• Loaf of bread, for serving
• Butter lettuce, for serving
• Optional garnishes: sliced tomatoes, sprouts

Instructions

1. Press the tofu: Wrap the block of tofu in paper towels or a clean tea towel. Place a heavy object like a cast iron pan on top and let it press for 20 minutes to remove excess moisture, ensuring a better texture for the salad.
2. Make the dressing: While the tofu presses, whisk together vegan mayo, yellow mustard, dill pickle juice, sweet relish, smoked paprika, turmeric, salt, and black pepper in a bowl until fully combined. Set aside.
3. Prepare the tofu: After pressing, slice the tofu block into thin strips, then slice crosswise to create small pieces resembling the texture of chopped eggs, suitable for mixing into the salad.
4. Combine ingredients: Add the chopped tofu and thinly sliced green onions to the bowl with the dressing. Stir thoroughly to coat evenly. For best flavor, cover and refrigerate for at least 30 minutes before serving.
5. Serve: Spoon the tofu egg salad onto your choice of bread with butter lettuce or as desired. Add optional toppings such as sliced tomatoes and sprouts to enhance freshness and texture. Enjoy immediately or chilled.

Notes

• Pressing tofu is essential to remove excess water and achieve a texture similar to chopped eggs.
• Black salt (kala namak) adds an authentic eggy flavor but can be substituted with regular salt if unavailable.
• Refrigerating the salad before serving helps the flavors meld beautifully.
• This vegan salad is great for sandwiches, wraps, or as a dip with crackers.
• Adjust seasoning to personal taste, especially salt and pepper.

Keywords: Vegan egg salad, tofu egg salad, plant-based egg salad, vegan sandwich filling, dairy-free egg salad