My Eggless “Egg” Salad is made with tofu instead of eggs for a tasty plant-based version of the traditional egg salad. Great in sandwiches, wraps, a scoop plopped on top of salad, etc.
I simply replaced eggs with tofu and continued on with my regular way of making egg salad sandwiches. The secret to getting the eggy flavor is Kala Namak black salt. It delivers an egg flavor which works well when trying to get that egg taste. Other than that I used vegan mayo and the rest of the goodies I like in egg salad. For me, pickle relish is a must!
Plant based cooking takes a bit more “work” so I like to have this Eggless “Egg” Salad, chickpea “tuna”, or Hearts of Palm white bean salad in the fridge for a quick sandwich or lettuce wrap.
PrintEggless “Egg” Salad
Ingredients
1 – 14oz. pkg. firm tofu, drained and pressed
1/3 C. vegan mayonaise
1–2 Tbls. pickle relish
1 tsp. mustard
1 tsp. Kala Namak black salt
1/4 tsp. black pepper
1 Tbls. nutritional yeast (opt.)
1/4 tsp. paprika (opt.)
Additional Add-Ins:
chopped celery
finely diced red onions or scallions
Instructions
Drain and press liquid out of tofu. Crumble tofu in bowl.
Add remaining ingredients and stir to combine. Taste and adjust seasoning as needed.
