Made with protein-rich tofu, creamy vegan mayonnaise, and a blend of flavorful spices, this Vegan Egg Salad recipe is both easy to make and incredibly satisfying. It's perfect for sandwiches, wraps, or as a topping for salads.
Vegan Egg Salad
Looking for a delicious and healthy Vegan Egg Salad recipe that's perfect for sandwiches, wraps, or as a topping for salads? Look no further! This easy-to-follow recipe is made with firm tofu, creamy vegan mayo, and a blend of flavorful spices that will satisfy your cravings.
Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try. So, head over to our blog post and whip up a batch of this tasty vegan egg salad today!
For a similar recipe, check out this Chickpea 'Tuna' recipe!
For this recipe, you'll need:
- Firm tofu
- Fresh dill
- Fresh chives or scallions
- Vegan mayo (go here for a homemade vegan Kewpie Mayo recipe)
- Nutritional yeast
- Dijon mustard
- Turmeric powder
- Salt and pepper
Begin by draining and pressing the tofu to remove any excess water. You can do this by wrapping the tofu block in a clean dish towel or paper towels and gently pressing down with your hands or a heavy object for about 15 minutes.
Once the tofu is drained, chop the tofu into cubes and add to a big bowl.
Chop the tofu into cubes.
Finely dice the scallions and dill.
Taste the mixture and adjust seasoning if needed. You can add more salt, pepper, or mustard to your taste.
Cover the bowl or transfer the vegan egg salad to an airtight container and refrigerate for at least 30 minutes before serving. This will allow the flavors to absorb better and enhance the taste.
Serve the vegan egg salad on your favorite bread, crackers, or as a topping for salads. Enjoy!
This vegan egg salad recipe is a great way to enjoy a classic dish while still following a plant-based diet. It's creamy, flavorful, and packed with protein and nutrients from the tofu and nutritional yeast. So, give it a try and let us know what you think in the comments below!
While you can use silken tofu in this recipe, it may result in a softer and less textured egg salad. Firm tofu works best because it can be chopped finely and mixed with the other ingredients to create a more authentic egg salad texture. I do recommend using a mixture of both to get a blend of texture.
A: Nutritional yeast adds a cheesy and nutty flavor to the egg salad. If you don't have nutritional yeast, you can omit it or replace it with a tablespoon of tahini for a similar taste.
A: Yes! This egg salad can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This will allow the flavors to meld together and enhance the taste.
A: Absolutely! Feel free to experiment with other herbs, spices, or vegetables that you enjoy. Some popular additions include diced red onions, celery, red bell pepper, or pickles.
Variations and Substitutes
- Tofu skin: I use a large sheet of dry tofu skin and rehydrate it in water. If using fresh ones or thin tofu skin, soaking is not necessary.
- To substitute tofu skin, I recommend using rice paper sheets. Soak in water for 1 second to soften before wrapping.
- King oyster mushrooms: If you don't have king oyster mushrooms, you can also use enoki mushrooms and thinly slice them before wrapping them with the tofu skin.
- Gluten-free: All the ingredients in this recipe are gluten-free except for soy sauce, which can be substituted by tamari or coconut aminos.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print