The Best Vegan Egg Salad Recipes

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THE BEST VEGAN "EGG" SALAD



The BEST Vegan

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.

Provided by Caitlin Shoemaker

Categories     Entree

Time 20m

Number Of Ingredients 11

2 blocks Medium-Firm Tofu, pressed*
1 cup Cashews, soaked for at least 4 hours
½ tsp Nutritional Yeast
1 tsp Lemon Juice
2 tsp Dijon Mustard
1 tsp Distilled White Vinegar
1 tbsp Fresh Chives, chopped
1 ½ tsp Kala Namak (Black Salt)*
¼ cup Filtered Water
Black Pepper, to taste
¼ tsp Turmeric (Optional, for color)

Steps:

  • Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
  • To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
  • Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
  • Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

VEGAN EGG SALAD



Vegan Egg Salad image

Vegan tofu salad that tastes freakishly similar to egg salad. The black salt gives it the distinctive eggy sulfur flavor. Serve on bread or in lettuce bowls.

Provided by Sarah Dipity

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 11

¼ cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
1 tablespoon Dijon mustard
2 teaspoons dill pickle relish
1 ½ teaspoons white sugar
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon black salt (kala namak), or more to taste
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch ground paprika
1 (14 ounce) package extra-firm tofu, cut into small cubes

Steps:

  • Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 5.7 g, Fat 7.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 457.3 mg, Sugar 2.8 g

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