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    Vegan Tofu Egg Salad

    May 1, 2021 by Samantha Leave a Comment

    Jump to Recipe Print Recipe
    Vegan Tofu Egg Salad

    Egg salad, anyone? Yes, please. So many times, yes, yes…. yes to egg salad! This Vegan Tofu Egg Salad is the real deal. It’s eggy, creamy, tangy, and has that occasional crunch from fresh, crisp green onions. But the most amazing thing about this egg salad – the TEXTURE. You won’t believe it’s not mashed up, hardboiled eggs. It’s almost a little bit weird when you’re eating because your brain is telling you that it’s tofu, but your mouth is telling you that it’s eggs.

    Vegan Tofu Egg Salad

    Eggs were the last thing we gave up when transitioning to a vegan diet. I’ve always been a big baker, and all of my go-to recipes used eggs without fail. Scrambled eggs were, for many years, the only thing I could actually cook. And egg salad was one of the only sandwiches I could make and still eat at gatherings when everything else was layered with different cuts of meat and cheese.

    For many reasons, eggs were probably the most difficult thing to replace and cut out of our daily menus. And while most dishes in a traditional diet aren’t appealing to my taste buds, just the smell of egg salad still makes my mouth water.

    Vegan Tofu Egg Salad

    How to Make Vegan Tofu Egg Salad

    So let’s start with remembering how time-consuming it is to make traditional egg salad. You have to hard boil the eggs (and google “how long to hard boil eggs” because no one hard boils eggs often enough to remember that). Then you have to carefully place each egg into the pot with a feather-like touch, and somehow that egg still splits open and oozes filmy egg whites all out of the sides and into the water.

    And then after all of that, you have to prepare the ice bath so that when you remove the eggs at exactly 12 minutes they can be submerged in freezing cold water. That just MIGHT give you a chance at peeling them in under 5 minutes apiece, and without losing what precious little egg whites remain. If you haven’t hard-boiled eggs for a while – doesn’t that make you miss it?

    Vegan Tofu Egg Salad skips all of that and just gets straight to the good stuff. Open the tofu, squeeze out some water, crumble it into the mayo mixture, and stir. Done and done. Congratulations, you’re eating delicious tofu egg salad in less time than it used to take you to boil an egg!

    This Vegan Tofu Egg Salad is

    • Creamy
    • Tangy
    • Mixed with crisp green onions
    • “Eggy” (don’t skip the Black Salt for this flavor)
    • Easy to make
    • Perfect for meal prep
    • A dead ringer for the original
    • Delicious!

    More Vegan Recipes are right here

    • Miso Vegetable Noodle Soup
    • Easy Chickpea Flour Omelettes
    • 4 Ingredient Crunchy Peanut Butter Cookies
    • Creamy Vegan Red Pepper Sauce – made with Cauliflower and loaded with veggies

    If you make this Vegan Tofu Egg Salad, let us know how it went! Leave us a comment or rating below, or show us your stuff on Instagram #plantednoshery. Thanks for your support in visiting our little vegan food blog. We hope you love this recipe as much as we do – Enjoy!

    Print Recipe

    Vegan Tofu Egg Salad

    This vegan tofu egg salad is made with classic egg salad flavors, and medium firm crumbled tofu. The texture of the medium firm tofu and the eggy flavor of the black salt combine to make an egg salad so convincing, you might not know it's vegan. The result is the most delicious, most traditional egg salad we've ever tasted.
    Prep Time5 mins
    Total Time5 mins
    Course: brunch, Lunch, Salad
    Cuisine: Gluten Free, North American, Vegan, Vegetarian
    Keyword: classic egg salad, easy lunch, easy wraps, egg salad, mayo, meal prep, sandwich, tofu, traditional egg salad, vegan egg
    Servings: 4 servings

    Ingredients

    • 1 block Medium firm tofu, drained and hand pressed see notes
    • 5 tbsp Vegan mayo
    • 2 tbsp Yellow mustard
    • 1 tsp Black salt
    • ½ tsp Granulated Garlic
    • 1 bunch Green onion, chopped optional (~1 cup)

    Instructions

    • Add the mayo, mustard, black salt and granulated garlic to a mixing bowl. Stir well to combine.
    • Crumble the tofu into the mayo mixture by using your fingers to break it apart into small pieces that resemble scrambled eggs.
    • Add the chopped green onions, if desired.
    • Fold the tofu and green onions into the mayo mixture until evenly coated.
    • Serve as a sandwich, wrap or use to top crackers or tortilla chips. This versatile tofu egg salad is ready to go. Enjoy!

    Notes

    To hand press the tofu, first drain the liquid around the tofu and hold the block gently in your hands.  Wrap it completely in 1 or 2 paper towels.  Squeeze the tofu just hard enough to expel water from it, but not hard enough to break it apart.  A gentle squeeze is all that’s needed, and you’ll see the water trickle out of the block as soon as the paper towel is saturated.  Do this for a minute or two and then remove the paper towel.  Your tofu is not ready to crumble into the egg salad recipe.

    Filed Under: Gluten-Free, Lunch, Sandwiches, Wraps and Easy Meals, Soups, Salads & Sides, Vegan, Vegetarian Tagged With: black salt, classic egg salad, easy lunch, easy wraps, egg salad, mayo, meal prep, sandwich, tofu, traditional egg salad, vegan egg

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