This viral tofu egg salad is creamy, “eggy,” and totally plant based. A quick vegan lunch recipe that tastes like the real thing.
Prep Time
15 minutes
Total Time
15 minutes
Servings
4 servings
Ingredients
- 1 block extra-firm tofu
- 1/2 cup vegan mayo
- 1 tablespoon mustard
- 1/2 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1/2 cup celery, chopped
- 1/4 cup onion, finely diced
- 1/2 teaspoon black salt
- 1/2 teaspoon paprika
- Salt to taste
Instructions
1. First, begin by pressing the extra-firm tofu to remove any excess moisture. This will help achieve the desired texture.
2. Next, crumble the pressed tofu into a mixing bowl, ensuring the pieces are similar in size.
3. Add the vegan mayo, mustard, and turmeric to the crumbled tofu. Mixing these ingredients will create a rich base that mimics the taste of a classic egg salad.
4. Now to enhance your salad, incorporate the black salt, which adds an eggy flavor, along with the nutritional yeast for a cheesy undertone.
5. Follow this by adding in the chopped celery and finely diced onion for additional crunch and flavor.
6. So that the taste is to your liking make sure to stir in paprika and adjust the salt as needed.
7. Finally, after mixing until everything is well combined and your lovely vegan tofu ‘egg’ salad is ready!
This dish of Tofu Egg Salad is perfect for sandwiches, wraps, or served on a bed of greens. Enjoy your plant-based creation that tastes just like the classic egg salad! Serve this tofu egg with toasted or try it alongside my Vegan Chicken Salad for an easy lunch combo.