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Tofu Egg Salad

A creamy, satisfying plant-based alternative to classic egg salad, perfect for busy weeknights and meal prep.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: Plant-Based, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz extra firm tofu Pressed and prepared for a hearty texture.
  • 1 tbsp relish Adds a sweet and tangy flavor burst.
  • 2 stalks celery Provides crunch and freshness.
  • 1/2 cup pickles Introduces a zesty punch.
  • 2 tbsp fresh dill Enhances flavor with its aromatic profile.
  • 2 tbsp chives Offers a mild onion flavor for depth.
  • 1/2 tsp black salt/kala namak Contributes an eggy flavor profile.
  • 1/4 tsp sea salt Balances the overall flavor.
  • 1/4 tsp ground black pepper Adds a hint of warmth and spice.
  • 1/2 tsp garlic powder Introduces savory notes.
  • 1/2 tsp onion powder Provides additional depth of flavor.
  • 1/2 cup vegan mayonnaise Creates a creamy texture.
  • 1 tbsp Dijon mustard Offers a tangy edge.
  • 1/4 tsp turmeric Adds color and subtle earthiness.
  • 2 tbsp nutritional yeast Enhances the umami flavor.

Method
 

Preparation
  1. Press the tofu for 30 minutes, then dice half and crumble the other half into a bowl.
  2. Add your crumbled tofu into the bowl with all the seasonings, excluding the diced tofu.
  3. Mix everything together thoroughly until well blended.
  4. Gently fold in the diced tofu until all pieces are coated.
  5. Enjoy your tofu egg salad in a sandwich, on toast, with crackers, or by itself.

Notes

Ensure you press the tofu well to remove excess moisture for a firmer texture. Let the salad sit for a while before serving for the flavors to meld beautifully.