Vegan Tofu Egg Salad
This Vegan Tofu Egg Salad is creamy, satisfying, and totally reminiscent of the classic version I used to enjoy, but completely plant-based. I love how easy it is to whip up and how it makes for a perfect lunch or picnic treat.
I remember the first time I made this Vegan Tofu silken tofu Salad for a potluck.
Everyone was so surprised when I told them it was entirely plant-based!
It’s such a wonderful reminder that we can create comforting, nostalgic dishes without any animal products.
My secret tip?
Using a splash of pickle juice really brings the flavors to life!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Firm tofu works best for this recipe since it holds its shape well. Black salt is a game-changer here because it gives that distinct eggy flavor. You can find it at most health food stores or online. If you don’t have nutritional yeast, you can skip it, but it really adds to the creaminess and flavor profile!
Tips & Notes
- •I love keeping this salad in a glass container in the fridge; it stays fresh for about 3-4 days.
- •Feel free to experiment with other herbs like parsley or even a bit of curry powder for a twist.
Recipe Variations
- •Sometimes I add diced avocado for creaminess, which is just divine!
- •If you want a little kick, toss in some chopped jalapeños.
Storage & Freezing
You can keep the Vegan Tofu silken tofu Salad in an airtight container in the fridge for up to 4 days. Just give it a good stir before serving again, as it may thicken a bit.
Frequently Asked Questions
Can I use silken tofu instead?
I wouldn't recommend it for this recipe, as silken tofu is too soft and won't give you the right texture. Firm or extra-firm tofu is the way to go!
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This Vegan Tofu Egg Salad is creamy, satisfying, and totally reminiscent of the classic version I used to enjoy, but completely plant-based. I love how easy it is to whip up and how it makes for a perfect lunch or picnic treat.
Ingredients
Instructions
- 1
Start by pressing your tofu to remove excess moisture. Wrap it in a clean towel and place a heavy object on top for about 15 minutes.
- 2
Once pressed, crumble the tofu into a mixing bowl using your hands or a fork.
- 3
Add the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric, black salt, and pickle juice to the crumbled tofu.
- 4
Mix everything together gently, so you maintain some texture.
- 5
Fold in the chopped chives, celery, red onion, and dill (if using). Adjust seasoning with salt and pepper to taste.
- 6
Serve immediately on toasted bread, in a wrap, or over a bed of greens. Enjoy!
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