This vegan egg salad is one recipe that I get asked about a lot. I have taken it to some of my Food for Life cooking & nutrition classes to sample, and students rave. They even take it to potlucks themselves.
We love this vegan egg salad recipe because it’s…
- A no-cooking-required recipe
- Simple to make
- Insanely satisfying
- Super healthy
Serve as sandwich spread or appetizer
This vegan egg salad is the healthier, plant-based version of egg salad, and I love it too. I love a vegan egg salad sandwich for lunch or even dinner sometimes.
We sometimes serve it on pita bread or as an appetizer on crackers. Something about the Dijon and tiny pieces of onion and celery makes it so delicious.
It’s is made with chickpeas to give it that chunky eggy texture. An added bonus is that chickpeas or garbanzo beans are loaded with fiber, phytonutrients, and antioxidants.
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The eggless salad was seriously ahhhhhhmazing, thank you!!!!! Love Indian black salt….”–Michael
Ingredients in vegan eggless egg salad
Check out the video of me demoing how simple this recipe is!
How to make vegan egg salad
First, drain the tofu and press all the water from it.
In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky.
Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas and all other ingredients.
Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuces.
For those that are gluten intolerant, serve alone or on your favorite gluten-free bread or crackers.
*Original publish date November 24, 2014.
RECIPE CARD BELOW
Tips for making vegan tofu egg salad
- Make sure to drain as much of the water from the tofu as possible.
- If needed, all of the veggies can be diced by hand and not put into the blender. For me, the blender or food processor just makes for one less step.
- Adding black salt to this recipe really adds that eggy flavor.
- This salad is good served warm or chilled.
- It keeps in the refrigerator in an airtight container for 5-7 days.
What is tofu?
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.
The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Is soy good for you?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
Vegan low-fat mayonnaise recipe
I make this recipe with my Eggless Vegan Mayonnaise to keep it healthy and delicious. It is the perfect addition to this vegan egg salad recipe. Click the photo to see the full recipe.
Other sandwich and burger recipes
- Smashed Chickpea Avocado Sandwich Spread
- Smoked Tempeh Sandwich (TLT)/ Tempeh Lettuce Tomato
- Barbecue Sandwiches Vegan Style
- Vegan Sandwiches and Spreads
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
- 1 block firm tofu, squeezed dry
- ¾ cup chickpeas, rinsed and drained
- ¼ - ½ cup Low-Fat Eggless Mayo, recipe link above
- 1/3 cup Dijon mustard
- ½ cup celery, diced
- ½ green onions, with scallions
- ¾ cup frozen green peas, thawed in drainer under warm water
- 3 Tbsps. Nutritional yeast
- ½ tsp. garlic powder
- 1/8 tsp. cayenne powder for spice
- 1 tsp. turmeric
- ½ tsp. black pepper
- 1 tsp. black salt
1. Open tofu package and drain any water. If using shelf-stable
tofu, there won't be much water. For the refrigerated tofu, you'll need to
drain and then press all water out.
2. In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky.
3. Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas and all other ingredients.
4. Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuces.
5. For those gluten-intolerant, serve alone or on your favorite gluten-free bread or crackers.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 204Total Fat: 3.4gCarbohydrates: 29gFiber: 9.3gProtein: 11.7g