Best Vegan Egg Salad

This is proof that you can make a vegan version of pretty much anything! You’ll be amazed – this tastes just like classic egg salad!

Classic egg salad was always as delicious as can be, but I avoided it because the health side of it was undesirable and sometimes questionable. It’s mostly hard boiled eggs and mayonnaise, which means it’s full of cholesterol and could go bad at any moment. This version does not have those same qualities, but it tastes just the same! I don’t know why black salt tastes exactly like hard boiled eggs, but I’m not complaining at all, and pressed firm tofu has the perfect texture you’d find in any classic egg salad. This recipe only takes about 20 minutes to make, it’s full of protein and essential nutrients, and it’s a fantastic option if you want to impress your non-vegan, egg-loving friends and family!

Ingredients:

• 1 14 oz block firm tofu
• 1 cup raw, unsalted cashews
• 1 tsp nutritional yeast
• 1 1/2 tsp dijon mustard
• 1 tsp lemon juice
• 1 tsp white distilled vinegar
• 2 tsp kala namak (black salt)
• 1/2 tsp turmeric
• 1/4 tsp ground black pepper
• 1/4 cup water
• chopped fresh chives, for topping

Method:

• In a small saucepan, add the cashews and cover with water. Boil for 15 minutes, then shut off the heat and let soak for at least one hour. Drain and rinse the cashews.
• Press the tofu for at least 15 minutes. (This is my favorite – it’s easy to use and mess free!)
• While the tofu is pressing, add all of the ingredients (minus the chives) to a food processor, and process until smooth. Taste and adjust the flavors as desired.

• Roughly chop the tofu into small “egg” pieces. I like to cut it into thin slices, then roughly chop it from there.

• Add the tofu, dressing, and chives to a mixing bowl and gently mix until well combined.
• Enjoy & share!

Best Vegan Egg Salad

Thanks to black salt and firm tofu, this tastes exactly like the egg salad I used to love! And it only takes about 20 minutes to make.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course, Side Dish

Servings 6

Calories 178 kcal

Ingredients

  

1x2x3x

• 14 oz firm tofu
• 1 cup cashews raw, unsalted
• 1 tsp nutritional yeast
• 1 1/2 tsp dijon mustard
• 1 tsp lemon juice
• 1 tsp white distilled vinegar
• 2 tsp kala namak (black salt)
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1/4 cup water
• chopped fresh chives for topping

Instructions

 

• In a small saucepan, add the cashews and cover with water. Boil for 15 minutes, then shut off the heat and let soak for at least one hour. Drain and rinse the cashews.
• Press the tofu for at least 15 minutes.
• While the tofu is pressing, add all of the ingredients (minus the chives) to a food processor and process until smooth. Taste and adjust the flavors as desired.
• Roughly chop the tofu into small "egg" pieces. I like to cut it into thin slices, then roughly chop it from there.
• Add the tofu, dressing, and chives to a mixing bowl and gently mix until well combined.
• Serve on toast or by itself, top with more chives and black pepper. Enjoy & share!

Nutrition

Calories: 178kcalCarbohydrates: 8gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 795mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.5mgCalcium: 93mgIron: 2mg

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