Description
A delicious plant-based twist on the classic egg salad, made with crumbled tofu and flavorful ingredients for a creamy texture and satisfying taste.
Ingredients
Scale
- 1 block firm tofu, crumbled
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
- Chopped celery (optional)
- Chopped green onions (optional)
- Bread or lettuce leaves for serving
Instructions
- Crumble the tofu in a large bowl until it resembles the texture of scrambled eggs.
- In a small bowl, whisk together vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric powder, salt, and pepper.
- Pour the dressing over the crumbled tofu and mix until evenly coated, being careful not to mash the tofu.
- Stir in chopped celery and green onions if desired, adjusting seasoning if necessary.
- Serve the Vegan Egg Salad on bread or lettuce leaves.
Notes
Store in an airtight container in the fridge for 3-4 days. This salad tastes better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan egg salad, tofu salad, plant-based recipe, healthy salad, quick lunch
