Faux Egg Salad Tofu
Discover the ultimate plant-based twist on a classic favorite with this Faux Egg Salad Tofu recipe! Perfectly seasoned with turmeric and kala namak (black salt) for that unmistakable “eggy” flavor, this vegan egg salad delivers all the nostalgia without the eggs. Crumbled extra-firm tofu creates a creamy yet textured base, enhanced by vegan mayonnaise, Dijon mustard, and a hint of nutritional yeast. Fresh dill, crunchy celery, and red onion add vibrant flavor and crunch, while a dash of paprika makes for an eye-catching garnish. Quick and easy to prepare in just 15 minutes, this protein-packed dish is perfect for sandwiches, wraps, or as a dip with crackers and veggies. Whether you’re vegan, egg-free, or simply looking for a nutritious lunch idea, this versatile recipe is the perfect choice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 block (14 oz) Extra-firm tofu
- 0.33 cup Vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Nutritional yeast
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Kala namak (black salt)
- 1 tablespoon Fresh dill, chopped
- 1 medium Celery stalk, finely diced
- 2 tablespoons Red onion, finely diced
- 1 teaspoon Lemon juice
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Paprika (optional, for garnish)
Instructions
Press the tofu to remove excess moisture: Wrap the block of tofu in a clean kitchen towel or paper towels, place it on a plate, and weigh it down with a heavy object (such as a skillet or cans) for 10-15 minutes.
After pressing, crumble the tofu into a large mixing bowl using your hands or a fork to achieve a texture similar to crumbled hard-boiled eggs.
Add the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric powder, and kala namak to the bowl. Stir well to combine and achieve a creamy consistency.
Mix in the chopped fresh dill, diced celery, and red onion. Stir until evenly distributed throughout the tofu mixture.
Add the lemon juice and ground black pepper. Taste and adjust seasonings as needed; you can add more kala namak for extra 'eggy' flavor or more lemon juice for tang.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Garnish with a sprinkle of paprika before serving, if desired.
Enjoy the faux egg salad as a filling for sandwiches, wraps, or lettuce cups, or serve it with crackers or veggie sticks as a dip.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 11.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2805 mg | 216% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1654 mg | 35% | |
*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.
