Vegan Egg Salad. How can it be a thing? Well, truthfully the “egg” in Vegan Egg Salad should probably be in quotation marks, because this scrumptious sandwich filling is made of organic, super-protein-packed tofu!
I love buying egg salad at my local co-op, but it’s kind of expensive and I try not to eat too many eggs during the week, saving up for my favorite local eggs for whatever we cook up at weekend brunch. This was a great compromise—after trying my hand at a vegan omelette (which I’m also obsessed with) I learned how delicious eggless egg dishes can be.
There’s a great reason to add a little tofu into your diet, even if you’re not a vegetarian. Reducing the amount of animal products you consume reduces your environmental impact. Plus, it’s hard to argue about the benefits of adding a bit of plant protein into your diet.
The texture and richness of egg salad is what I really love, and this recipe has both! It won’t taste much like hard-boiled eggs, but it fits the bill on all other accounts. Plus, it’s a whole lot healthier with less cholesterol (none, to be exact).
How to Make Vegan Egg Salad
- ¼ c. vegan mayonnaise (such as Just Mayo)
- 2 T. whole-grain mustard
- 2 T. apple cider vinegar
- 1 T. olive oil
- ½ tsp. turmeric
- ½ tsp. lemon zest
- ¼ tsp. smoked paprika
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 16 oz. block firm or extra firm tofu, pressed
- ¼ c. celery, finely chopped
- ¼ c. green onions, chopped
- Salt and black pepper, to taste
- 3 T. chopped dill pickle and/or chopped fresh dill, optional
- Press your block of tofu for about 20 minutes to remove as much water as possible. I use a tofu press for ease.
- Combine the first nine ingredients in a medium bowl to form a dressing. Crumble the pressed tofu into the bowl with the dressing. Stir to coat.
- Add celery, green onions and pickle to the bowl with the tofu and dressing and toss to combine. Season with ground black pepper to taste.
- Refrigerate until you're ready to serve it. This is tasty as a sandwich with lettuce and fresh tomato, on a toasted, open-faced bagel or on top of crackers.
Nutrition was calculated for tofu, mayonnaise, mustard, olive oil and pickle. The other ingredients make a negligible difference on the nutrition value of this recipe.