If you miss egg salad now that you’re vegan, don’t fear — I got you. This is an easy, tasty and most of all eggy salad provided you buy one key ingredient. Kala Namak salt. This salt has a sulphur taste that makes it taste legit. You can find it in some grocery stores or you can buy it online at Amazon using the link at the bottom of the page. Trust me. It even makes avocado toast taste egg like. Plus one jar will probably last you 10 years. See how eggstatic I am?!
This is best made in a food processor or even a mini one, but you can mash it by hand if need be. You’re going to blend half the tofu then use a fork to mash the rest in to give it an egg salad texture.
This is great in a sandwich or wrap or even on lettuce leaves for a low carb option. Use your favorite vegan mayo and I like to add some to the bread before assembling a sandwich. You can never have too much mayo right?
The Best Vegan Egg Salad
6
servings15
minutesA super easy vegan egg salad made with simple ingredients!
Ingredients
16 package package firm (not silken) tofu, patted dry
1 large or 2 small ribs of celery
1/3 cup plus 2 tablespoons vegan mayo
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1/8 teaspoon turmeric powder for color, optional
1 teaspoon Kala Namak salt or kosher salt
Fresh ground pepper to taste
Directions
- Take tofu out of the package and pat dry and cut block in half.
- Chop the celery by hand or in a small food processor until minced. Take it out and set aside.
- Place half of the tofu in the food processor and add the remaining ingredients. Process until smooth then place in a bowl.
- Crumble the remaining tofu into the mixture and with a fork blend it in but leave some chunks like a real egg salad. Adjust salt and pepper if needed to your taste. Serve immediately or refrigerate until needed.
Notes
- You could add some fresh herbs like parsley or dill.
- Use your favorite vegan mayonnaise but I prefer Veganaise from Follow Your Heart brand.
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