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.
Ingredients
- 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
Tried this recipe?Let us know how it was!