Vegan Egg Salad (GF)
- Georgina Cahill
- Oct 4, 2020
- 2 min read
Disclosure: This post may contain affiliate links
Vegan and need an egg salad sans the egg? Then look no further than this plant based version of your favorite picnic staple!
Even without any eggs or mayonnaise this great sandwich filling is high in protein and creamy, as any delicious egg salad should. Not to mention, it actually tastes like eggs! That familiar taste and texture is all thanks to a combination of two types of tofu and an Indian salt: Kala namak. This is my go to whenever I try to make a vegan egg substitute, like my tofu scramble….. it has a sulphuric taste that closely resembles eggs. Adding it to this dish adds the egginess you crave without any chickens involved in the process.
On top of that, this salad takes just minutes to whip up and tastes better the longer it sits, making it an ideal meal prep recipe. Make a big batch for your bbq party or use it throughout the week on sandwiches, in wraps, or with crackers.
With this vegan egg salad you don’t need to worry about if the chicken or the egg came first and you can enjoy your meal in peace.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 4-5 Servings
Ingredients:
1 x 14 oz block - Firm Tofu
170 g - Silken Tofu
50 g (about 1-2 stalks) - Celery
5 g - Dijon Mustard
5 g - Nutritional yeast
32 g - Tahini
½ tbsp - Apple Cider Vinegar
1 tbsp - Chives - Chopped
1 tbsp - Dill - Chopped
1 tsp - Black Pepper - Plus more to taste
1 tsp - Kala Namak - Sub kosher salt, adjust to taste
¼ tsp - Turmeric - Optional, for color
Instructions:
Press firm tofu for about half an hour to expel excess water.
Add silken tofu, mustard, nutritional yeast, tahini, apple cider vinegar, black pepper, kala namak, and tumeric to a blender. Blend until smooth.
Pour blender mixture into a bowl. Stir in celery, chives, and dill.
Roughly chop firm tofu so it resembles the size and shape of chopped eggs.
Add firm tofu to the bowl mixture. Gently fold it in until coated well*.
Cover and allow to chill in the fridge for at least an hour. Enjoy on sandwiches, with crackers, or on salads.
Notes:
I like to leave a little white showing through on the tofu for a more realistic egg salad look.
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