Vegan Tofu Egg Salad
This vegan egg salad made from tofu is so good because it mimics the creamy texture and savory flavor of traditional egg salad, while being entirely plant-based and protein-rich. It’s a delicious, cholesterol-free alternative that’s perfect for sandwiches, wraps, or salads.
Servings: 4 servings
Calories: 204kcal
Ingredients
- 1 15 oz 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 cup diced, green onions
- ¾ cup frozen green peas thawed in drainer under warm water
- 3 tablespoons Nutritional yeast
- ½ teaspoon garlic powder
- 1/8 teaspoon cayenne powder for spice
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon black salt
Instructions
- 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 todrain and then press all water out.
- This can be done with a tofu press or by using dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes.
- I like to freeze my tofu first and once it has thawed, the water can be pressed out simply by squeezing it just like a sponge. This way, there is no need for a press of any kind. It also creates a crumbly texture.
- Dice up the green onions and celery, and defrost the green peas by placing them in a colander and running warm water over them.
- In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky. Another option is to mash the chickpeas and tofu in a bowl with a potato masher.
- 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.
- Check out the video below of me showing how easy it is to make this tofu egg salad.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Tofu- For this recipe, the refrigerator section tofu is probably best because it is not as creamy as silken tofu. The thicker texture mimics the consistency of boiled or scrambled eggs. Firm or extra-firm silken tofu can still be used. Make sure to drain and press as much of the water from the tofu as possible.
- Serve- This salad is great served at room temperature or chilled. Serve it on your favorite bread toasted or scoop it into lettuce wraps.
- Storage- Store in an airtight container in the refrigerator for up to 5 days. It doesn't freeze well.
- Eggy Flavor- Adding black salt to this recipe adds an eggy flavor. It is optional but recommended.
Nutrition
Calories: 204kcal | Carbohydrates: 29g | Protein: 11.7g | Fat: 3.4g | Fiber: 9.3g