Vegan Classic Egg Salad
Discover the ultimate plant-based twist on a timeless favorite with this Vegan Classic Egg Salad. Crafted from firm tofu, this recipe mirrors the soft, crumbly texture of traditional egg salad while featuring bold, savory flavors courtesy of black salt (kala namak) and turmeric, which offer that signature eggy taste and golden hue. Blended with creamy vegan mayonnaise, tangy Dijon mustard, and zesty lemon juice, the dressing elevates the dish, while finely chopped celery, red onion, and fresh dill bring freshness and crunch to every bite. Ready in just 15 minutes with no cooking required, this vibrant vegan egg salad is perfect served chilled on a sandwich, in a wrap, or atop a crisp bed of greens. Ideal for meal prepping, picnics, or lunch on the go, it’s proof that plant-based recipes can be every bit as comforting as the original.
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon black salt (kala namak)
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground black pepper
Instructions
Press the tofu: Drain the tofu and press it using a tofu press or by placing it between two plates with a heavy object on top. Let it press for about 15 minutes to remove excess moisture.
Crumble the tofu: Once pressed, crumble the tofu into a large mixing bowl to resemble the texture of chopped eggs.
Mix the dressing: In a separate bowl, combine the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric, and black salt. Stir until smooth and well-blended.
Combine ingredients: Add the finely chopped celery, red onion, and fresh dill to the crumbled tofu.
Add the dressing: Pour the dressing over the tofu mixture and gently fold everything together, ensuring the tofu is well coated.
Adjust seasonings: Add lemon juice and black pepper to taste, and adjust the seasoning with more black salt if desired.
Chill and serve: Refrigerate the egg salad for at least 30 minutes to allow flavors to meld together. Serve chilled on bread, inside a wrap, or over a bed of greens.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1466 mg | 31% | |
*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.
