Description
Made with firm tofu, vegan mayo, and flavorful spices, this Vegan Egg Salad recipe is both easy to make and satisfying. It's perfect for sandwiches, wraps, or as a topping for salads.
Ingredients
Scale
- 1 block of firm tofu (400g)
- 2 tablespoons vegan mayonnaise
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh green onions (or chives)
- 1/2 teaspoon turmeric powder
- Salt and black pepper, to taste
Instructions
- 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.
- Finely dice the scallions and dill.
- To the bowl of tofu, add the vegan mayonnaise, nutritional yeast, Dijon mustard, chopped dill, chopped green onions, turmeric powder, salt, and pepper to the bowl.
- Mix well to combine all the ingredients.
- 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!
- Prep Time: 10 minutes
- Category: Main Dish
- Cuisine: American