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.