This vegan egg salad, made with crumbled firm tofu and seasoned with black salt for an authentic eggy flavor, offers a delicious and cruelty-free alternative to the classic dish. Combining vegan mayonnaise, Dijon mustard, and a mix of fresh vegetables, it delivers a creamy and tangy taste. Perfect for sandwiches, wraps, or as a salad topping, it's a versatile and satisfying option for any meal.
Ingredients
1 block (14 oz) Firm Tofu, drained and pressed
1/4 cup Vegan Mayonnaise
1 tbsp Mustard
1 tbsp Nutritional Yeast
1/2 tsp Turmeric Powder (for color)
1/2 tsp Black Salt (Kala Namak) (for eggy flavor)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 cup finely chopped Celery (optional)
1/4 cup finely chopped Red Onion (optional)
1/4 cup finely chopped Dill Pickles or Relish (optional)
2 tbsp chopped fresh Parsley or Dill (optional)
Salt and Pepper to taste
Instructions
Drain the tofu and press it to remove excess water. You can do this by wrapping it in a clean towel and placing a heavy object on top for about 15 minutes.
Once pressed, cut the tofu in half then crumble and mash one half with a fork or your hands in a bowl.
Cut the other half of the tofu into small cube pieces resembling the egg white, set aside.
In a bowl add the crumbled tofu, vegan mayonnaise, mustard, nutritional yeast, turmeric powder, black salt, garlic powder, and onion powder. Mix well until smooth and creamy.
Add to the crumbled tofu mixture the cubed tofu, celery, red onion, dill pickles, and fresh parsley or dill to the bowl. Stir everything together until the tofu is well coated.
Taste the salad and adjust the seasoning with additional salt, pepper, or black salt if desired. The black salt will add more of an egg-like flavor, so adjust to your taste preference.
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serve on toasted bread, in a wrap, with crackers, or over a bed of greens.
Note:
If you like a creamier texture, add a bit more vegan mayonnaise.
For an added tang, a splash of lemon juice can be mixed into the dressing.
Black salt (kala namak) is key for the eggy flavor, but if you can't find it, regular salt can be used.
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