Vegan Eggless Egg Salad
Indulge in the creamy, flavorful goodness of this Vegan Eggless Egg Salad, a plant-based twist on the classic comfort food. Made with crumbled firm tofu and seasoned with kala namak (black salt) for its signature "eggy" flavor, this quick and easy recipe comes together in just 10 minutes of prep time. Vegan mayonnaise, Dijon mustard, and nutritional yeast add a rich, tangy depth, while chopped celery, green onions, and pickle relish bring crunchy, zesty highlights to every bite. A hint of turmeric creates that iconic yellow hue, making this salad as visually appealing as it is delicious. Perfectly chilled, it’s ideal for sandwiches, wraps, or as a topping for crackers, making it the ultimate plant-based meal prep option. Healthy, satisfying, and bursting with bold flavors, this is sure to be a favorite in your vegan recipe collection!
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Recipe Information
Ingredients
- 14 oz Firm tofu (drained and pressed)
- 0.33 cup Vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Nutritional yeast
- 0.25 tsp Turmeric powder
- 0.5 tsp Kala namak (black salt)
- 0.25 tsp Paprika
- 2 pieces Celery stalks (finely chopped)
- 2 pieces Green onions (finely chopped)
- 1 tbsp Fresh parsley (chopped)
- 2 tbsp Pickle relish
- 0.25 tsp Freshly ground black pepper
Instructions
Start by draining and pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on it for 10 minutes.
Once the tofu is pressed, crumble it into a large mixing bowl using your hands or a fork. Aim for a texture resembling scrambled eggs.
Add the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric powder, kala namak, and paprika to the crumbled tofu. Mix well until all the tofu pieces are evenly coated and the mixture has a creamy consistency.
Stir in the finely chopped celery, green onions, parsley, and pickle relish. Gently fold the ingredients to combine without breaking the tofu chunks too much.
Taste the mixture and adjust the seasoning by adding more kala namak for an eggy flavor or black pepper for a hint of spice.
Chill the vegan eggless egg salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve on bread as a sandwich filling, with crackers, or over a bed of greens for a light, protein-packed meal.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.8 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2780 mg | 214% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1420 mg | 30% | |
*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.
