Vegan Egg Salad Recipe
I absolutely adore this recipe because it transforms humble tofu into a vibrant, flavor-packed vegan egg salad that’s perfect for meal prep and spontaneous lunch cravings alike. The combination of turmeric and black salt brings that nostalgic eggy flavor I crave, while the fresh dill and lemon juice make each bite refreshing and zesty!
I adore creating mouthwatering and healthful substitutes, and this vegan egg salad is a prime example. My base is crumbled tofu, and I use vegan mayo to deliver the creaminess that’s necessary for any egg salad.
I flavor the dish with Dijon mustard, nutritional yeast, and a hint of turmeric. My favorite twist, however, is using black salt.
If you want an eggy vegan dish, this is your salt. I get really into the aromatics (dill!) and crunch (celery!) in this salad, but even outside of that, this is a protein-packed and nutrient-dense dish.
Ingredients
Tofu, firm: A protein-rich food that provides a versatile base.
Mayonnaise made without any animal products: It is creamy, well, because it has to be, and adds richness without the use of eggs.
Dijon mustard: Provides depth of flavor and a lively, tangy heat.
Turmeric: Provides coloring with anti-inflammatory characteristics.
Kala Namak (Black Salt): Adds a taste reminiscent of eggs and sulfur.
Nutritional Yeast: Contributes B vitamins and umami flavor.
Celery has a snackable structure, a satisfying crunch that is often associated with the secret to low-calorie dieting.
And while it does contain plenty of water and is quite low in calories, it is also loaded with dietary fiber, which gives it the potential to be a great “go-to” snack for individuals looking to shed a few pounds.
Ingredient Quantities
- 1 block firm tofu, drained and crumbled
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black salt (Kala Namak)
- 1/4 teaspoon black pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh dill or parsley
- 1 tablespoon lemon juice
Instructions
1. In a big bowl, use your hands or a fork to break apart the firm tofu until it is the texture of scrambled eggs.
2. In the bowl with the crumbled tofu, place the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric, garlic powder, and black salt.
3. Combine the elements completely until the seasoning is evenly distributed throughout the tofu, producing a consistent mixture.
4. Add the black pepper and gently fold it into the mixture.
5. Chopped celery and red onion are combined with the tofu mixture, ensuring an even distribution of all the ingredients.
6. Put the fresh dill or parsley into the bowl and mix gently.
7. Squeeze the juice of one lemon over the mixture to add a fresh and tangy flavor.
8. Sample the vegan egg salad and vary any seasonings as you see fit, perhaps by increasing the amount of black salt or pepper, to better match your palate.
9. To allow the flavors to meld, cover the bowl and refrigerate the mixture for at least 30 minutes.
10. Chill the vegan egg salad and serve it on your choice of bread or crackers or as part of a salad.
Equipment Needed
1. Large mixing bowl
2. Fork or hands (for crumbling tofu)
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Mixing spoon
7. Citrus juicer (optional)
8. Plastic wrap or bowl cover (for refrigeration)
FAQ
-
Q: Can I use soft or silken tofu instead of firm tofu?
A: For the best texture, firm tofu is recommended. Soft or silken tofu may create a mushy consistency. -
Q: What makes black salt (Kala Namak) special in this recipe?
A: Black salt gives the egg salad its signature eggy flavor due to its sulfur content, which mimics the taste of eggs. -
Q: Can I substitute vegan mayonnaise with another ingredient?
A: Yes, you can use mashed avocado or hummus as a substitute for vegan mayonnaise. -
Q: How long can I store vegan egg salad in the fridge?
A: It can be stored in an airtight container in the refrigerator for up to 3-4 days. -
Q: Is it necessary to use turmeric in the recipe?
A: Turmeric is used primarily for color. If you prefer not to use it, the flavor won’t be significantly impacted. -
Q: Can this recipe be made nut-free?
A: Yes, this recipe is naturally nut-free, as long as your choice of vegan mayonnaise is also nut-free. -
Q: Can I add other vegetables or ingredients?
A: Absolutely! Feel free to add chopped bell peppers, relish, or any other vegetables you enjoy.
Substitutions and Variations
Mayonnaise that is vegan: replace with mashed avocado to get a creamy texture.
Black salt (Kala Namak): Substitute regular sea salt, though it will lack the flavor that is reminiscent of eggs.
Chopped cucumber can stand in for chopped celery in this dish. Cucumber has a similar crunch and works beautifully when you have limited time or ingredients.
Dijon mustard: replace it with yellow mustard for a flavor that is less intense and milder.
Dill or parsley fresh: substitute fresh chives for a different herbal note.
Pro Tips
1. Press the Tofu: For a firmer texture, press the tofu before crumbling to remove excess moisture. This enhances the tofu’s ability to absorb flavors.
2. Customize the Seasonings: Feel free to adjust seasonings to your taste. Adding a pinch more black salt will intensify the “egg” flavor, while more nutritional yeast can provide a cheesier taste.
3. Texture Boost: For added crunch, consider including chopped pickles or bell peppers in the mixture to enhance the texture and provide a refreshing contrast.
4. Herb Variations: Experiment with different fresh herbs like chives or cilantro instead of dill or parsley for different flavor profiles that complement your vegan egg salad.
5. Advanced Preparation: Prepare the salad a day ahead to allow the flavors to fully develop in the refrigerator overnight, making it even tastier.
Vegan Egg Salad Recipe
My favorite Vegan Egg Salad Recipe
Equipment Needed:
1. Large mixing bowl
2. Fork or hands (for crumbling tofu)
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Mixing spoon
7. Citrus juicer (optional)
8. Plastic wrap or bowl cover (for refrigeration)
Ingredients:
- 1 block firm tofu, drained and crumbled
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black salt (Kala Namak)
- 1/4 teaspoon black pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh dill or parsley
- 1 tablespoon lemon juice
Instructions:
1. In a big bowl, use your hands or a fork to break apart the firm tofu until it is the texture of scrambled eggs.
2. In the bowl with the crumbled tofu, place the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric, garlic powder, and black salt.
3. Combine the elements completely until the seasoning is evenly distributed throughout the tofu, producing a consistent mixture.
4. Add the black pepper and gently fold it into the mixture.
5. Chopped celery and red onion are combined with the tofu mixture, ensuring an even distribution of all the ingredients.
6. Put the fresh dill or parsley into the bowl and mix gently.
7. Squeeze the juice of one lemon over the mixture to add a fresh and tangy flavor.
8. Sample the vegan egg salad and vary any seasonings as you see fit, perhaps by increasing the amount of black salt or pepper, to better match your palate.
9. To allow the flavors to meld, cover the bowl and refrigerate the mixture for at least 30 minutes.
10. Chill the vegan egg salad and serve it on your choice of bread or crackers or as part of a salad.