Vegan Egg Salad

This vegan egg salad is a delightful twist on the classic egg salad that's just as satisfying and delicious. Creamy tofu and loads of aromatics do an excellent job of mimicking traditional eggs; you won't believe how much it tastes like the real deal!

Now, I know what you're thinking: how can you make an egg salad without eggs? Well, that's the magic of tofu and a few clever ingredients.

The key player here is kala namak, a special salt that brings in that eggy flavor, making this dish a mind-blowing mimic of the classic egg salad.

This recipe is not just about great taste; it's also about simplicity and versatility. With minimal prep and no cooking needed, it's perfect for those busy days.

Plus, it's fantastic for meal prep - just make a batch, and you're set for a few days.

Whether you're scooping it onto a crunchy salad or spreading it on your favorite bread, this vegan egg salad is sure to impress. Let's dive in!

Why you'll love this vegan egg salad

• Super easy to make: Seriously, it's just chop, mix, and chill - you've got this!
• Tastes amazingly eggy: Thanks to that kala namak, you won't believe it's not real eggs!
• Perfect for meal prep: Make a batch and you've got lunches sorted for days.

Ingredients and substitutions

Tofu - Use firm or extra-firm tofu for the best texture. Press it well to remove excess water for better flavor absorption.

Celery stalks - They add a nice crunch. Make sure they are finely diced. If celery isn't your thing, you can substitute it with chopped cucumber for crunch or red bell pepper for a sweet, crunchy alternative.

Spring onions - These bring a mild, slightly sweet flavor. You can substitute with chives for a similar taste or red onion for a stronger flavor.

If using red onion, soak the diced pieces in cold water for a few minutes to soften their bite.

Dijon mustard - It gives a tangy depth of flavor. If you don't have Dijon, you can use yellow mustard, though it will be milder. A bit of wasabi or horseradish can also work for a spicier kick.

Vegan mayo - This adds creaminess. You can substitute with mashed avocado for a healthier, albeit different, creamy texture.

Nutritional yeast - This provides a cheesy, nutty flavor. If unavailable, you might skip it, though it does add a unique flavor.

Ground turmeric - Mostly used for color in this recipe, it can be omitted without a huge impact on flavor.

Kala namak (black salt) - Kala namak, also known as black salt, is a kiln-fired rock salt used in South Asia with a sulfurous, pungent smell and a taste reminiscent of boiled egg yolks.

If you've never tried black salt before, you'll be surprised to find out that it gives dishes an eggy flavor that's almost indistinguishable from the real thing.

While it may not be readily available in supermarkets, you can usually find kala namak in Asian grocery stores or online.

Fresh dill - It adds a fresh, herby touch. If dill isn't to your liking, fresh parsley or chives can be good substitutes.

How to make vegan tofu egg salad

First, press the tofu to remove excess water. This step is key to help it absorb the flavors more effectively.

Once pressed, crumble or cut the tofu into small pieces into a large bowl. Aim for a texture similar to chopped hard-boiled eggs.

Add the finely diced celery stalks and sliced spring onions over the tofu, together with the Dijon mustard, vegan mayo, nutritional yeast, turmeric, kala namak and fresh dill.

Gently mix all the ingredients until the tofu is evenly coated with the dressing and the veggies are well-distributed.

Be careful not to mash the tofu; you want to keep some texture.

Season with salt and freshly ground black pepper to taste. Let the salad sit in the refrigerator for 30 minutes or more to allow the flavors to blend together.

Serve the vegan egg salad in a sandwich, wrap or as a standalone dish.

Leftovers and storage

• Place the vegan egg salad in an airtight container and refrigerate; it should stay fresh for up to 3-5 days.
• This salad is best enjoyed cold and doesn't require reheating; if it's too chilled, let it sit at room temperature for a few minutes before serving.
• I don't recommend freezing this recipe as it may significantly alter the texture and consistency of the tofu and mayo upon thawing.

Recipe notes and tips

• Ensure you press the tofu thoroughly to remove excess moisture. This helps it better absorb the flavors of the other ingredients.
• For a more authentic 'egg' texture, crumble the tofu with your hands instead of cutting it, creating varied sizes just like real chopped eggs.
• If you like a bit of heat, add a dash of paprika or a few drops of hot sauce to the salad mix.
• Serve this vegan egg salad as a filling for sandwiches, using whole grain or sourdough bread, and add lettuce, tomato slices, and cucumber for extra freshness.
• This salad can be made a day in advance, making it a perfect option for meal prep or picnics. Just give it a good stir before serving to redistribute the dressing.

If you liked this vegan egg salad sandwich, you might also like some of my other easy recipes with tofu:

• Crispy Air Fryer Tofu
• Vegan Tofu Tikka Masala
• Spicy Tofu Stew
• Coconut Tofu Curry
• Easy Garlic Tofu Stir Fry

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