Vegan Egg Salad

Get ready for an egg-citing twist on a classic favorite with this Vegan Egg Salad! No chicks were harmed in the making of this plant-powered delight. It's the perfect blend of creamy goodness - courtesy of the magic of tofu, mixed with crunchy celery, a little onion zing, the perfect blend of spices, and a dollop of tangy vegan mayo. Don't doubt the deliciousness - it's egg-ceptionally tasty! Spread it on toast, pile it on crackers, or scoop it into lettuce cups for a guilt-free indulgence that's just egg-straordinary. This Vegan Egg Salad is proof that cruelty-free can be utterly crave-worthy!

Course Entree, lunch, Main Course

Cuisine American

Keyword dairy free, easy lunch recipe, egg free, egg salad, eggless egg salad sandwich, gluten free, plant based

Prep Time 20

Total Time 20

Servings servings

Calories 101kcal

Author Jackie Akerberg

Ingredients

1 block firm tofu chopped into small cubes
1 stalk celery finely chopped
3 green onions finely chopped
¼ cup dill finely chopped
¼ cup vegan mayo
¼ cup plain unsweetened vegan yogurt
1 tbsp nutritional yeast
2 tsp spicy brown mustard
¾ tsp kala namak black salt
¼ tsp turmeric
½ tsp black pepper

Instructions

Add the tofu, celery, onion and dill to a large mixing bowl. Combine the mayo, yogurt, nutritional yeast, mustard and seasonings in a small bowl and add to the tofu veggie mixture.
Use a rubber spatula to gently combine and fold the sauce into the veggies and tofu. Season to taste adding additional salt, pepper, or mayo if desired!
Enjoy on crackers, lettuce cups, sandwiches and more. Store in the fridge for up to 5 days in an airtight container and this recipes makes the perfect meal prep for the whole week!

Nutrition