Vegan Egg Salad
This vegan egg salad is creamy, flavorful, and ready in just 10 minutes. Made with tofu and simple ingredients, it’s perfect for sandwiches, quick lunches, or meal prep.
Servings: 4
Calories: 273kcal
Ingredients
- 1 (14-ounce) block firm tofu
- ½ cup vegan mayo
- 1 tablespoon nutritional yeast optional, but recommended
- 1 teaspoon yellow mustard
- ½ teaspoon kala namak (black salt) optional, but recommended; you can use regular salt to taste instead
- ¼ teaspoon smoked paprika
- ¼ teaspoon turmeric optional, for color
- ⅛ teaspoon black pepper
- Salt to taste
- 1 green onion thinly sliced
Instructions
- Divide the tofu, placing about one third in a bowl and the remaining tofu in a separate bowl. Mash the one third of tofu with a fork until mostly smooth and slightly creamy.
- Add the vegan mayonnaise, nutritional yeast, mustard, kala namak, paprika, turmeric, black pepper, and salt, and mix until well combined and creamy.
- Finely chop or break the remaining tofu into small, irregular pieces to resemble chopped egg whites, avoiding perfect cubes or very fine crumbles.
- Add the chopped tofu and green onion to the creamy mixture and gently stir to combine without overmixing. Taste and adjust the seasoning if needed, then let it rest for 15–30 minutes before serving for the best flavor. Enjoy in sandwiches with bread, lettuce, and your favorite toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
- Stir before serving, as the texture may change slightly as it sits.
- If needed, add a little more mayonnaise to make it creamy again.
- Do not freeze, as the texture can become watery and less creamy once thawed.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 6g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 542mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg
