So you’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! This was surprisingly convincing – I thought using tofu instead of eggs would require a lot more seasoning to mask the tofu taste, but once you get the mayo and mustard in there it’s pretty darn egg-salad-like. But way easier because there’s no boiling and peeling all those eggs!
You just crumble some extra firm tofu in a bowl (after giving it a good squeeze to remove some of the extra water) – don’t bother crumbling it too small, you’ll smash it up more as you add the mayo and mustard.
Then add about a half cup of vegan mayo (you can buy it or easily make your own with my recipe) and 2-4 teaspoons of mustard (to taste) and a bit of salt. The mustard will make it yellowish like egg salad, but you can also add a pinch of turmeric if you’d like it even yellower.
You could stop right there and have a very nice egg salad-y filling for sandwiches or on top of crackers, or you can add any of the things you might like in egg salad – minced cucumber, pickles or relish, paprika, garlic and onion powder, or maybe a dash of curry. One thing I saw suggested in a few places is to add black salt, which I had never tried before but am now super excited about. It adds a sort of deep sulphuric flavor that makes the salad seem a bit more “eggy” – I think it would be fantastic in lots of places, like tofu scrambles or even sprinkled on top of lettuce wraps or in soups!
For my salad I added minced celery and pickles and a bit of onion and garlic powder and it was delicious. I also went for a deviled egg approach and dolloped a bit on some gluten free crackers and sprinkled it with paprika – so good! This would be a fun Easter party appetizer for sure.
Of course it also works great on sandwiches or wraps, or even just spread on a celery stick as a quick and easy snack. It keeps in the fridge for a few days so feel free to make a big batch and have easy lunches all week!
Vegan Egg Salad
- 1 12 oz package of extra firm tofu squeezed to remove excess liquid
- 1/2 cup vegan mayonnaise
- 1/4 tsp salt less if you also use black salt
- 2-4 tsp yellow mustard start with one and add more to taste
- Pinch turmeric optional, just to add yellow color
- Pinch powdered garlic
- Pinch tsp powdered onion
- Pinch black salt optional but delicious
- 1 stalk celery minced (optional)
- 1 dill pickle minced (optional)
- 1/4 tsp curry powder optional
- Combine all ingredients in a bowl and blend well with a fork, adding additional mustard, salt, and other seasonings to taste.