This Vegan Tofu Egg Salad is a quick, satisfying, and protein-packed alternative to traditional egg salad. Perfect for sandwiches, wraps, or as a dip for crackers, it’s loaded with flavors that mimic the real thing while being entirely plant-based. Using kala namak (black salt) ensures that signature eggy flavor, making this recipe an easy and delicious addition to your vegan meal prep routine.
Why You'll Love This
- Eggy Flavor: Thanks to black salt (kala namak), this dish nails the taste of traditional egg salad.
- Quick and Easy: Ready in under 15 minutes with simple ingredients.
- Versatile: Use it in sandwiches, lettuce wraps, or as a party dip.
- High in Protein: A healthy and satisfying vegan alternative.
- Meal Prep-Friendly: Store in an airtight container for lunches all week.
Ingredients
- Tofu (Extra-Firm): The base of this salad, crumbled to mimic the texture of eggs.
- Celery: Adds a refreshing crunch.
- Red Onion: Provides a mild bite and color contrast.
- Turmeric: For that classic yellow color and added health benefits.
- Garlic Powder: Enhances the savory flavor.
- Salt (Black Salt/Kala Namak): The secret to the eggy flavor.
- Black Pepper: Adds a bit of spice.
- Vegan Mayonnaise: For creamy richness.
- Lemon Juice: Brightens the flavors.
- Mustard (Dijon or Yellow): Adds tang and depth.
- Fresh Dill: For a herbaceous touch that complements the dish.
Steps
- Press the Tofu: Use a tofu press or paper towels to remove excess moisture. Crumble into small pieces and set aside.
- Prep the Vegetables: Dice the celery and red onion into small cubes.
- Mix the Dressing: In a large bowl, combine vegan mayonnaise, mustard, lemon juice, black salt, turmeric, garlic powder, and black pepper.
- Combine: Add crumbled tofu, celery, red onion, and fresh dill to the dressing. Stir until well combined.
- Taste and Adjust: Add more black salt or mustard as needed.
- Chill: Refrigerate for at least 30 minutes to let the flavors meld.
Substitutions
- Kala Namak: Use regular salt if you don’t have black salt, but the eggy flavor will be less pronounced.
- Tofu: Swap for silken tofu for a creamier texture or medium-firm tofu for a softer bite.
- Vegan Mayo: Use mashed avocado or hummus for a lower-fat option.
- Dill: Substitute with parsley or chives for a different herbaceous note.
- Red Onion: Green onions or shallots work well too.
Variations
- Spicy: Add red pepper flakes or a dash of hot sauce for heat.
- Pickle Lover’s Delight: Stir in chopped dill pickles or a splash of pickle juice.
- Nutty: Sprinkle with sunflower seeds or sliced almonds for extra crunch.
- Loaded: Add diced vegan bacon or capers for more complexity.
Top Tip
Press the tofu thoroughly to remove excess moisture. This helps the salad achieve the perfect texture and ensures the flavors are fully absorbed.
Hint
Chill the salad in an airtight container for a few hours before serving. This allows the flavors to meld and makes it taste even better the next day!
Vegan Tofu Egg Salad
This Vegan Tofu Egg Salad is a quick, satisfying, and protein-packed alternative to traditional egg salad. Perfect for sandwiches, wraps, or as a dip for crackers, it’s loaded with flavors that mimic the real thing while being entirely plant-based. Using kala namak (black salt) ensures that signature eggy flavor, making this recipe an easy and delicious addition to your vegan meal prep routine.
Ingredients
- 1 block extra-firm tofu – Provides the base texture for the egg salad.
- 2 celery stalks finely chopped – Adds crunch and freshness.
- 1 small red onion finely chopped – For a sharp, flavorful kick.
- ¼ teaspoon turmeric – Gives the classic yellow color reminiscent of egg yolks.
- ½ teaspoon garlic powder – Adds depth to the flavor.
- ½ teaspoon black salt kala namak – Delivers an eggy flavor.
- ¼ teaspoon black pepper – For seasoning and a subtle heat.
- ⅓ cup vegan mayonnaise – Creates creaminess and binds everything together.
- 1 tablespoon lemon juice – Adds brightness and a tangy note.
- 1 teaspoon yellow mustard or Dijon mustard – Provides a zesty tang.
- 1 tablespoon fresh dill chopped – For a herby, aromatic finish.
Instructions
- Press the Tofu: Use a tofu press or paper towels to remove excess moisture. Crumble into small pieces and set aside.
- Prep the Vegetables: Dice the celery and red onion into small cubes.
- Mix the Dressing: In a large bowl, combine vegan mayonnaise, mustard, lemon juice, black salt, turmeric, garlic powder, and black pepper.
- Combine: Add crumbled tofu, celery, red onion, and fresh dill to the dressing. Stir until well combined.
- Taste and Adjust: Add more black salt or mustard as needed.
- Chill: Refrigerate for at least 30 minutes to let the flavors meld.
