Vegan Egg Salad
This vegan egg salad is creamy, savory, and packed with that classic eggy flavor. Firm tofu gives it the perfect texture, while a secret ingredient adds a subtle sweetness, golden color, and helps thicken the creamy mayo-based sauce. It's ready in just minutes and makes the perfect filling for sandwiches, toasts, and wraps!
Ingredients
- 3 tbsp (42 g) pumpkin puree
- 1/3 cup (74 g) vegan mayonnaise
- 2 tbsp (18 g) nutritional yeast
- 1 tbsp (15 ml) melted vegan butter
- 1/2 tsp yellow mustard
- 1/4 tsp kala namak (black salt)
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 12 ounces (340 g) firm tofu
Instructions
- Make the sauce. Add the pumpkin puree, mayo, nutritional yeast, melted vegan butter, mustard, kala namak, ground black pepper, and salt to a mixing bowl. Using a spoon or whisk, mix all of the ingredients until the sauce is smooth and creamy.
- Add the tofu. Rinse and drain the tofu. Pat it dry with a few kitchen paper towels. Next, crumble or dice it into 1/2-inch (1.3 cm) pieces and add them to the bowl.
- Mix to combine. Toss to coat the tofu with the sauce. Taste and adjust the seasonings to your liking. Enjoy it in sandwiches, wraps, or on toast!
- You can store this egg salad in an airtight container for up to 4 days in the refrigerator.
Notes
Crumble or dice the tofu. While I crumbled it here, feel free to dice the tofu into 1/2-inch (1.3 cm) cubes.
Slightly over-season the salad. A perfectly seasoned egg salad will taste bland inside a sandwich or between slices of bread. That's why I suggest seasoning it a little more than you would normally would. Just remember to taste it before adding more salt.
Don't skip the kala namak. If you want the salad to actually taste like egg, kala namak is essential.
Give it a good stir. If you're making the salad ahead of time, giving a good stir again before serving to ensure all of the sauce ingredients are evenly combined. They can separate a bit if stored for over 2 days in the fridge.
Nutrition
Serving: 1 serving | Calories: 314 kcal | Carbohydrates: 8 g | Protein: 13 g | Fat: 25 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Sodium: 575 mg | Potassium: 135 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 2336 IU | Vitamin C: 1 mg | Calcium: 147 mg | Iron: 2 mg
