🥚 Vegan “Egg” Salad
Serves: 3–4
Prep time: 10 minutes
Total time: 10 minutes
🛒 Ingredients
- 1 (14 oz / 400 g) block extra-firm tofu, pressed and drained
- ¼ cup vegan mayo (or mashed avocado for lighter version)
- 1 tsp yellow mustard (or Dijon for more tang)
- 1 ½ tbsp nutritional yeast
- 2 tbsp finely chopped dill pickles or relish
- 1–2 green onions, finely sliced
- ½ tsp turmeric (for color)
- ¼ tsp black salt (Kala Namak) – this is key for that “eggy” flavor!
- Salt and pepper to taste
- Optional: 1 tsp lemon juice or apple cider vinegar for brightness
- Optional: chopped celery or fresh dill for crunch and flavor
🥣 Instructions
- Crumble the tofu:
Pat dry and crumble into a bowl using your hands or a fork until it resembles chopped egg texture (some small and some larger pieces). - Mix the dressing:
In a small bowl, whisk together vegan mayo, mustard, nutritional yeast, turmeric, black salt, and a pinch of pepper. Add lemon juice if using. - Combine:
Pour the dressing over the crumbled tofu. Add pickles, green onions, and any optional add-ins (celery or dill). Stir gently until well combined. - Taste and adjust:
Add more black salt for egginess, mustard for tang, or mayo for creaminess. - Chill (optional):
Refrigerate for 30 minutes to let the flavors meld — it gets even better! - Serve:
Spoon onto toasted bread, stuff into pita pockets, wrap in a tortilla, or serve on crisp lettuce leaves.
🥬 Tips
- For soy-free, swap tofu for 2 cups of mashed chickpeas.
- Add a dash of smoked paprika for a hint of depth.
- Keeps up to 4 days in the fridge — perfect for meal prep!