Vegan Egg Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Difficulty: 1 (1 - 5)
-
Allergens: Soy
- Categories: Gluten Free Lunch Salads Side Dishes
A convincing plant-based version of traditional egg salad using tofu and black salt (kala namak) to create that distinctive egg-like flavor. This creamy, protein-rich salad has the perfect balance of textures from tender tofu cubes and crisp onions, finished with fresh chives. Ideal for sandwiches, wraps, or as a protein-packed side dish.
Instructions
- Finely dice the onion and place in a large mixing bowl.
- Cut the tofu into small cubes (similar to the size of diced hard-boiled eggs) and add to the bowl with onions.
- In a separate small bowl, combine vegan mayonnaise, black salt (kala namak), black pepper, and lemon juice. Mix well.
- Pour the mayonnaise mixture over the tofu and onions. Gently mix until everything is well combined.
- Taste and adjust seasoning if needed, adding more black salt for a stronger egg-like flavor.
- Transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to develop.
- Just before serving, finely chop the chives and sprinkle over the salad.
- Serve chilled as a sandwich filling, on crackers, or over a bed of lettuce.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
4 Servings per container
Serving Size 1 servings (90 g)
Amount per serving
Calories 170
% Daily Value
Total Fat 11 g
14%
Saturated Fat 1.5 g
8%
Cholesterol 0 mg
0%
Sodium 350 mg
15%
Total Carbohydrate 10 g
4%
Dietary Fiber 2 g
8%
Total Sugars 2 g
4%
Protein 12 g
24%
Vitamin A 0 mcg
0%
Vitamin C 2 mg
2%
Calcium 200 mg
15%
Iron 2 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically