Vegan Egg Salad

Vegan Egg Salad Recipe

By VegetaFull

🔪Prep Time: 10 minutes

Ingredients

12 oz. (340 grams) of extra firm tofu, pressed dry with a kitchen towel and chopped into small cubes (¼ - ½ inches)

¼ cup of vegan mayonnaise, *homemade or store-bought

2 teaspoons of Dijon mustard (1 teaspoon if using homemade mayonnaise)

1 tablespoon of nutritional yeast

1 teaspoon of kala namak salt (black salt)

1 teaspoon of dill weed

½ teaspoon of turmeric

1 tablespoon of chives, finely chopped

1 tablespoon of sweet relish

Instructions

1Using your hands, press the tofu in between kitchen towels until most of the excess water is removed.

2Cut/chop the tofu into small cubes that are ¼ to ½ inch in size. It’s okay if the tofu crumbles. We just want to leave some lumps for texture.

3In a small bowl, whisk the mayonnaise, mustard, nutritional yeast, black salt, dill weed, turmeric, chives, and relish.

4Fold the mayonnaise mixture into the tofu until the tofu is completely covered. You can press the tofu chunks into smaller pieces, with a spoon, if you prefer a creamier texture. Refrigerate until ready to serve.

5Note: I have tested this recipe both with store-bought vegan mayonnaise and my homemade vegan mayonnaise recipe. Both taste delicious. It’s important to know, however, that store-bought vegan mayo contains oil, so use homemade if you’d like to keep it oil-free.

6If making my homemade Oil-Free Aioli, omit the garlic and add 1 tablespoon of date sugar. You may also prefer to reduce the Dijon mustard in the vegan egg salad recipe to 1 teaspoon as homemade mayonnaise has a stronger flavor than store-bought.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.