Vegan Egg Salad
The best egg salad ever, sans eggs! This vegan egg salad is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard, and optional tahini. It's easy to make and can be ready in minutes!
Servings: 4
Calories: 202kcal
Ingredients
- ¼ cup vegan mayo, or more, if you like
- 2 tablespoons Dijon mustard
- 1 tablespoon tahini (optional)
- 2 teaspoons red wine vinegar
- ½ teaspoon turmeric (optional, for eggy color)
- 1 (14 ounce or 400 gram) package extra firm tofu, drained, patted dry and roughly chopped
- ¼ cup diced red onion (Note 1)
- ¼ cup dill pickle relish
- 2 tablespoons finely chopped fresh parsley
- 2 medium celery stalks, finely diced
- 2 medium carrots, finely diced
- 2 scallions, chopped
- Kala namak (optional, for eggy flavor), to taste (Note 2)
- Black pepper, to taste
Instructions
- Stir the mayo, Dijon mustard, tahini (if using), vinegar, and turmeric (if using) together in a medium bowl.
- Add the tofu, onion, relish, parsley, celery, carrots and scallions. Gently stir until fully blended.
- Season with kala namak or salt and black pepper to taste.
- Serve in sandwiches, wraps, or atop a bed of greens.
Notes
- Optionally, soak your diced red onion in cold water for 10 minutes, then drain and rinse it before using. This will mellow the flavor and reduce the raw onion bite.
- Kala namak (also known as black salt) can be purchased at most Indian markets. Substitute with regular salt if you can't find it or don't want to use it.
Nutrition
Calories: 202kcal | Carbohydrates: 16g | Protein: 11g | Fat: 12.1g | Saturated Fat: 2g | Sodium: 656mg | Potassium: 352mg | Fiber: 3g | Sugar: 8g | Calcium: 210mg | Iron: 2.9mg