Vegan Egg Salad

Vegan Egg Salad

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

  1. Finely dice the onion and place in a large mixing bowl.
  2. Cut the tofu into small cubes (similar to the size of diced hard-boiled eggs) and add to the bowl with onions.
  3. In a separate small bowl, combine vegan mayonnaise, black salt (kala namak), black pepper, and lemon juice. Mix well.
  4. Pour the mayonnaise mixture over the tofu and onions. Gently mix until everything is well combined.
  5. Taste and adjust seasoning if needed, adding more black salt for a stronger egg-like flavor.
  6. Transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to develop.
  7. Just before serving, finely chop the chives and sprinkle over the salad.
  8. Serve chilled as a sandwich filling, on crackers, or over a bed of lettuce.
  9. 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