Vegan Egg Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/vegan-egg-salad-recipe/
