Vegan egg salad is a creamy, delicious, plant-based twist on a classic favourite. It is made with silken tofu and a flavourful mayo-based dressing. Easy and quick to make. Perfect for breakfast or lunch.
- 300 g silken tofu
- 1/4 cup vegan mayonnaise
- 1-2 tbsp mustard ( I usually add two )
- Pinch of black salt / Kala Namak
- 1/4 tsp turmeric
- Black pepper to taste
- 2 tbsp lemon juice
- 1/4 tsp garlic powder
- Firstly, start by draining the Silken tofu. Gently remove it from the package and place it on a few layers of paper towels or a clean kitchen towel. Pat the tofu gently to remove any excess moisture. Be careful not to press too hard, as Silken tofu is delicate.
- In a mixing bowl, crumble or cut the drained Silken tofu into small pieces. Aim for an egg-like texture.
- In a separate bowl, prepare the dressing by whisking together the vegan mayonnaise, Dijon mustard, lemon juice, turmeric powder, garlic powder, black salt, and pepper. Adjust the seasonings to your taste preferences.
- Pour the dressing over the crumbled Silken tofu and mix gently to combine, ensuring all the tofu is coated with the dressing.
To enhance the best flavours, when the salad is ready, cover the bowl and refrigerate it for at least 30 minutes to allow the flavours to meld and the salad to chill. It taste even better the next day.
- Prep Time: 5 minutes
- Category: Breakfast, Lunch
- Cuisine: American
Keywords: vegan egg salad, tofu egg, tofu salad, vegan egg salad sandwich, vegan egg