Vegan Egg Salad

5 from 4 votes

The best vegan egg salad is made with tofu, vegan mayo and a perfect blend of spices to taste just like the real thing. Perfect for picnics.

Prep Time15

Total Time15

Course: Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 165kcal

Put the tofu on to press for 30 minutes. If you have a tofu press, then this is perfect. Otherwise you can place it on a plate with another plate on top of it and then put something heavy on top, like a stack of books or a heavy pot.
When the tofu is pressed cut it into thin strips and then dice it into very small pieces.
In a mixing bowl, add vegan mayonnaise, dijon mustard, dried dill, turmeric, smoked paprika, black salt, ground black pepper and chopped green onions.
Gently mix together to combine into a creamy dressing.
Add the finely diced tofu to the mixing bowl and gently fold it into the dressing until it's well combined.
Cover and refrigerate for at least 30 minutes for the flavors to blend.

Turmeric - is just for color, so you can omit it if you like.
Black salt - is also known as kala namak. It's not black in color at all but it does taste remarkably like eggs. It's pretty amazing as a flavor add but if you can't get hold of it, then you can switch it for regular salt.
Green onions - are also known as spring onions, salad onions or scallions.
Add salt to taste. After the 30 minutes spent chilling in the fridge, give it a stir and taste test and if it tastes bland at all then add some regular salt to taste.
Add extra crunch. If you want some extra crunchiness in this salad then some finely chopped celery, red onion and/or radishes would also be great additions.
Prep time - is for hands on time only and excludes the time that the tofu is pressing and the time that the salad is chilling in the fridge.
Storing: Keep it stored in the fridge in a covered container for around 5 days.