VEGAN TOFU “EGG” SALAD RECIPE: EASY & DELICIOUS!
This WFPB Vegan Egg Salad with Tofu is creamy, tangy, oil-free, and eggy, thanks to black salt. It's a perfect plant-based sandwich filling or salad topper!
Equipment
- mixing bowls
- Whisk
- spatula
- Tofu Press
Ingredients
For the Salad:
- 1 block firm or extra-firm tofu (14 oz / 400g firm or extra-firm tofu, pressed and crumbled)
- 1/4 cup plain plant-based yogurt (60 g plain plant-based yogurt or mashed silken tofu)
- 1/4 cup celery (30 g finely chopped celery)
- 2-3 green onions (finely chopped)
- 1 tbsp chopped fresh dill ( or parsley, optional)
For the dressing:
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice (or apple cider vinegar)
- 1/4 tsp black salt (kala namak)
- 1/4 tsp ground turmeric
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper (to taste)
Instructions
- Prep the tofu: Press for 15–30 minutes to remove excess water. Slice the block into thin strips, then cut those strips crosswise into thin slivers. Finally, dice the slivers into small, pea-sized cubes.
- Make the dressing: In a small bowl, whisk together the yogurt, mustard, nutritional yeast, vinegar or lemon juice, kala namak, turmeric, garlic powder, onion powder, salt, and pepper.
- Combine: Add the chopped celery, green onions, and fresh herbs to the crumbled tofu. Pour the dressing over and stir until well combined.
- Chill: Refrigerate for 30 minutes before serving to let the flavors meld.
- Serve: Enjoy in sandwiches, lettuce wraps, or over greens!
Notes
- For more creaminess, use a high-speed blender to blend the dressing before mixing it with the tofu.
- Kala namak adds a realistic eggy flavor—start with 1/4 tsp and adjust to taste.
- Meal prep tip: Store in an airtight container in the fridge for up to 4 days.