Eggless Salad Vegan or Vegetarian
Creamy, flavorful, and 100% plant-based, this Eggless Salad is the ultimate vegan and vegetarian twist on the classic egg salad recipe. Made with protein-packed firm tofu, tangy vegan mayonnaise, and a sprinkle of kala namak (black salt) for that signature eggy flavor, this dish is bursting with fresh flavors from crisp celery, green onion, and parsley. A hint of turmeric adds a sunny yellow hue, while optional sweet pickle relish lends a touch of sweetness. Ready in just 15 minutes with no cooking required, this versatile salad can be enjoyed as a sandwich filling, wrapped in a tortilla, scooped onto fresh greens, or eaten straight from the bowl. Perfect for a quick lunch, picnic, or snack, this eggless salad proves that comfort food can be both satisfying and cruelty-free!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 6 tablespoons Vegan mayonnaise
- 1 teaspoon Dijon mustard
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Kala namak (black salt)
- 0.25 teaspoons Black pepper
- 2 pieces Celery stalks, finely chopped
- 2 pieces Green onion, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Sweet pickle relish (optional)
Instructions
Start by draining the tofu. Wrap it in a clean kitchen towel and gently press it to remove excess water. You don't need to press it until completely dry, but it should not be too wet.
Crumble the tofu into a large mixing bowl using your hands. Make the crumbles uneven to mimic the texture of egg salad.
Add the vegan mayonnaise, Dijon mustard, turmeric powder, kala namak (black salt), and black pepper to the tofu. Stir gently to combine, ensuring the spices and mayonnaise are evenly distributed.
Fold in the finely chopped celery, green onion, and parsley. If using sweet pickle relish, add that as well for a touch of sweetness.
Add the lemon juice and stir everything once more to combine. Adjust seasonings to taste. You can add more kala namak for an egg-like flavor or black pepper for a bit of spice.
Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Serve the eggless salad as a sandwich filling, in a wrap, on top of greens as a salad, or enjoy it as is. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 19.0 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
