Got Some Extra Tofu In The Fridge? Turn It Into A Delicious, High Protein Vegan “Egg” Salad!
I seem to love Egg salad more than the average person and I won’t apologize for it. There’s something about the simple flavors of Egg salad that bring me so much comfort. So, when one of my followers asked for a vegan version, I had to rise to the challenge. In this vegan version, we use crumbled tofu to maintain the high protein nature of egg salad. The reason tofu works so well as a substitute in this recipe is its bland nature. When paired with black salt, mustard, vegan mayonnaise and a few spices, you can’t even tell the difference.
For the tofu, you can either use Firm Tofu and crumble it up or use silken tofu and leave it chunky. Finely crumbled firm tofu will make it easier to scoop and work with, whereas a silken tofu will maintain more of a boiled egg white texture. Either way, the final product will be delicious!
Ingredients
- 1 block firm or silken tofu drained
- ¼ cup vegan mayonnaise
- 1 tsp extra-virgin olive oil
- 2 tsp Dijon Mustard
- 1 tbsp nutritional yeast
- ½ tsp black salt
- ¼ tsp paprika
- ½ red onion chopped
- 2 tbsp chopped fresh dill
- Salt to taste
- Black Pepper to taste
Instructions
- In a bowl, mix together the vegan mayonnaise, olive oil, mustard, nutritional yeast, black pepper, paprika and salt. If you have black salt, definitely add it in for a more egg-y taste! Set aside.
- If you’re using firm tofu, crumble the tofu into relatively small pieces with your fingers. If using silken tofu, break it up into medium sized chunks (about the size the egg pieces would be in egg salad). Add the onions and dill to the tofu and mix. Pour the mustard mixture and stir until combined. Chill until ready to serve.
Vegan “Egg” Salad
- Total Time: 15 minutes
- Yield: 6
- Diet: Vegan
Description
High protein, vegan spin on the classic egg salad – complete with dill, vegan mayonnaise and mustard!
Ingredients
- 1 block firm tofu drained
- ¼ cup vegan mayonnaise
- 1 tsp extra-virgin olive oil
- 2 tsp Dijon Mustard
- 1 tbsp nutritional yeast
- ½ tsp black salt
- ¼ tsp paprika
- ½ red onion chopped
- 2 tbsp chopped fresh dill
- Salt to taste
- Black Pepper to taste
Instructions
- In a bowl, mix together the vegan mayonnaise, olive oil, mustard, nutritional yeast, black pepper, paprika and salt. If you have black salt, definitely add it in for a more egg-y taste! Set aside.
- If you’re using firm tofu, crumble the tofu into relatively small pieces with your fingers. Add the onions and dill to the tofu and mix. Pour the mustard mixture and stir until combined. Chill until ready to serve.
- Prep Time: 15