best vegan “egg” salad

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I did it! I perfected vegan “egg” salad! It’s obviously not made with eggs, but extra firm tofu is the perfect fake out in this recipe. It’s easier than traditional egg salad because there’s no boiling and peeling involved. Just open up a 14 oz. container of your favorite extra firm tofu, press it for 15 minutes, pat it dry, and you’re in business. My husband, who is not yet vegan, even loves it. It tastes just like egg salad. Not kidding. Try it.

Kala Namak (black sea salt) gives this vegan egg salad a slightly “eggy” flavor. I’ve made this salad with it and without it, and love it both ways.

1 (14 oz.) container extra firm tofu, pressed

1/2 heaping cup vegan mayonnaise (we love Just brand or Hellmann’s)

1 teaspoon prepared yellow mustard

1 Tablespoon chopped sweet pickles

1 teaspoon fresh or dry dill

1/2 teaspoon celery seed

1 teaspoon garlic powder

1 teaspoon onion powder

1/3 cup finely chopped onion

1 rib celery, finely chopped

1 teaspoon sugar

1/2 teaspoon turmeric

1 teaspoon kala namak (black sea salt) or regular sea salt

freshly ground black pepper, to taste

1/2 teaspoon nutritional yeast

a little paprika, or smoked paprika (optional)

After the tofu is pressed, drain it well, pat it dry and cut it into 1/2 inch chunks. Place tofu chunks in a large mixing bowl. It’s very important to cut the tofu into chunks and not just crumble it. You want the tofu to resemble egg whites, not porridge.

In a separate bowl, mix the rest of ingredients (except for the paprika) using a wire whisk. Taste and adjust seasonings. You can add a little more sugar if you want it sweeter, a little pickle juice or lemon juice (not too much), and a little more mustard if you like it more tangy. Don’t add too much liquidy stuff. It’s supposed to be a thick dressing.

Pour dressing over tofu chunks. Using a rubber spatula, gently toss the dressing and tofu chunks until everything is evenly coated. You can break up the tofu using the edge of the spatula if you like smaller chunks. Cover and chill in refrigerator for 2 hours prior to serving.

Serve on toasted wheat bread (open faced), or on soft bread (sandwich style). Sprinkle a little paprika over if you like your egg salad to taste like deviled eggs (which I do!) I like a drizzle of sriracha or Cholula hot sauce too.


~ Melissa

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  6 comments for “best vegan “egg” salad

  1. Anne-Marie Cartier
    August 8, 2019 at 11:02 am

    BTW Tofu is genetically modified soya and Vegan mayonnaise and Hellmans and all commercial mayonnaise are made canola and soy oil which are both genetically modified…Palm oil is in all scientifically processed vegan products. We’ve all heard about the devastating impact palm oil plantations are having on orang-utans. You should do your research before condemning the organic egg. Eggs consistently raise HDL (the “good”) cholesterol. For 70% of people, there is no increase in total or LDL cholesterol….I think I will stick with eggs instead of eating a science project.

    • Melissa
      August 12, 2019 at 2:01 pm

      Tofu is not genetically modified. Every package I’ve ever seen is organic and non-GMO and it is clearly marked as such. When I purchase palm oil I am sure to get the type that is ethically sourced. Many companies and products are jumping on board with this trend (Oreo cookies come to mind) since Veganism is on the rise and it’s never going away. 🙂 People are becoming more and more aware of the issues and ethics surrounding these products, and because of the high demand for products that don’t contain dead animal and dead animal secretions, companies are scurrying to meet this demand. I will site some sources so you can do your research, as you clearly have not. I am vegan because I became aware of the suffering caused from consuming flesh, dairy, eggs, and other animal products. I am in the process of launching a completely vegan website, but if you’ve been following my page for any length of time, you know that this site offers lots of recipes that include animal since I was a food blogger for 9 years prior to going vegan. Sooooo, no need to visit my page with your bitchy attitude. Many food bloggers are afraid to state their opinions when attacked in this manner. I am not one of those. Eggs are NOT healthy. I suggest you do some reading on the subject, and maybe stay away from the slanted articles put out by the FDA. 🙂

      • deb
        August 18, 2019 at 6:33 am

        Good response Melissa. Some people just don’t know what they are talking about. Nice recipe as well.

        • Melissa
          August 19, 2019 at 7:55 pm

          Thanks so much for your comment, and for your support, Deb. 🙂 XOXO ~M

  2. Judith
    December 28, 2019 at 8:28 am

    I wish I wasn’t allergic to soy. It limits my vegan choices. I embarked on vegan lifestyle to eradicate joint pain…and it’s working. I’m a little bored with my own cooking at present but will continue to follow you for suggestions.

    • Melissa
      December 29, 2019 at 10:11 am

      Hello there, Judith 🙂 I am so sorry you’re allergic to soy. That does limit your choices somewhat. I will continue to share recipes and include some that are soy free with you in mind. Thank you for stopping by. XO ~Melissa

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