Vegan Egg Salad

4.99 stars (50 ratings)

This is the best Vegan Egg Salad, period. Made with finely chopped tofu and a flavorful, creamy dressing, it’s the perfect meal to bring to the potluck or stuff into sandwiches.

Prep Time30

Chilling time30

Total Time1

Course: Main Course, Salad

Cuisine: American

Servings: servings

Calories: 122kcal

Author: Nora Taylor

Ingredients

14.5 ounce block firm tofu or extra-firm
1/4 cup Vegan Mayo
1 teaspoon yellow mustard
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1/8 teaspoon smoked paprika
tiny pinch turmeric
1/2 teaspoon black salt or regular salt, + more to taste
1/4 teaspoon black pepper
1 green onion, white and light green parts, thinly sliced
loaf of bread, butter lettuce for serving

US Customary - Metric

Instructions

Press the tofu: Wrap the block of tofu in paper towels or a clean tea towel. Place something heavy on top of it, like a cast iron pan, and let it sit for 20 minutes.
Make the dressing: While the tofu presses, whisk together the vegan mayo, yellow mustard, dill pickle juice, sweet relish, smoked paprika, turmeric, salt and black pepper. Set aside.
Slice the tofu: Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces.
Add the tofu to the bowl with the creamy dressing, along with the sliced green onions. Stir well. Cover and refrigerate for 30 minutes if possible before eating, to let the flavors meld together. Serve on bread of choice with butter lettuce, sliced tomatoes, sprouts and whatever else you like. Enjoy!

Notes

Store leftovers in a covered container in the refrigerator for 4-5 days.
To make it without tofu, you could probably scramble up a bottle of JUST Egg, then mix it with the dressing.

Nutrition