The Best Vegan Egg Salad

The Best Vegan Egg Salad

I’ve been making Tofu Egg Salad for some time and was pretty happy with my recipe until now. I decided to experiment with stripping down the ingredients to really focus on texture and flavor. Well I can tell you that I am so in love with this recipe! It’s simple, easy to make and so delicious. I can confidently say that it’s the Best Vegan Egg Salad! It’s perfect in sandwiches, on toast or scooped into a salad for some extra texture and plant based protein!

Serves 2 - 4

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Ingredients

16 oz (453 g) Extra Firm or Firm Tofu drained
1/3 cup (76.6 g) Vegan Mayo (I like Follow Your Heart Vegenaise)
1 Tbsp (15 g) Dijon or Yellow Mustard
1/4 tsp (1.42 g) Kala Namak (don’t skip on this it’s what really gives the tofu it’s eggy flavor)
1/4 tsp (1.42 g) of Turmeric
Salt & Pepper to taste

Optional: Chopped Chives / Smoked Paprika to taste

Directions

1.Let the Tofu drain well for 20 minutes. Cut into about 1” cubes and then give the cubes a rough chop. Set aside

2. Add the Vegan Mayo, Mustard and Spices to a bowl and mix well.

3. Add in the Tofu and toss until the Tofu is well coated. Add in additional options such as chopped Chives or Smoked Paprika

4. Serve in Sandwiches, on Toast or in a Salad.