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Vegan Egg Salad

CONTRIBUTORS

 

This vegan egg salad recipe is a quick and easy-to-make solution for your lunch. The key to making this recipe seem like the authentic version is to bake the tofu beforehand with some turmeric and garlic powder, helping to give it firmness and texture similar to hard-boiled eggs. 

 

Secrets To A Great Vegan Egg Salad 

 

Using extra-firm or sprouted tofu instead of soft tofu helps to give it that authentic texture. However, to get the tofu to have perfect consistency, it should be pressed properly before being put in the oven to bake. Ideally, a tofu press should be used, but if you do not have one of those on hand, try wrapping the tofu in multiple layers of paper towels and pressing it with a heavy book instead. The tofu should be as dry as possible, with most, if not all, of the liquid drained. Once you have completed this process, cut it into bite-sized cubes, and it is ready to be baked!

 

Adding black salt to the recipe is another secret to making a fantastic vegan egg salad. Black salt helps to incorporate an eggy taste that the tofu can not provide by itself. However, if you are not a fan of the taste of eggs, use celery salt instead. Do NOT use both! This will make the egg salad too salty, so pick only one.

 

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Bread Suggestions

 

Some great bread options for vegan egg salad include pita bread, whole grain/whole wheat bread, or corn tortillas. 

 

Looking For More Vegan Dairy and Egg Alternative Recipes?

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Help support Assuaged and SAVE on great vegan organic products and more at Thrive!

 

Please let us know how you use your Vegan Egg Salad recipe and feel free to share on the links below along with the different ingredients you used for your preferred taste. If you have any other awesome vegan creations and alternatives of your own, then maybe you’d even like to ➡️Share Your  Recipe⬅️ with the Assuaged community! 

Vegan Egg Salad

Vegan Egg Salad

Yield: 6 servings
Author:
prep time: 10 M cook time: 20 M total time: 30 M

ingredients:

  • 14 ounces extra-firm tofu or sprouted tofu, pressed and cut into small cubes
  • 4 stalks celery, diced small
  • 2 bunches green onions, diced
  • Garlic powder (sprinkle on tofu)
  • Turmeric (sprinkle on tofu)
  • 1/2 cup cashew mayo of choice, or substitute silken tofu or white beans for cashews for a nut-free option
  • 2 tablespoons yellow mustard
  • 1 teaspoon celery salt (for no egg taste) or 1 teaspoon black salt (for eggy taste)
  • Vegan bread, buns, pitas, or crackers
  • Sliced tomatoes (optional)
  • Lettuce leaves (optional)
  • Microgreens (optional)
  • Capers (optional)
  • Pickles (optional)

instructions:

How To Make Vegan Egg Salad

  1. Using a tofu press, press tofu slow until about an inch thick.
  2. If using sprouted tofu, dry off and cut (pressing isn't necessary).
  3. Cut into small cubes.
  4. Add cubed tofu into a bowl and toss in turmeric and garlic powder; toss.
  5. Preheat the oven to 350 degrees.
  6. Place a single layer of tofu cubes on a baking sheet lined with a silicone baking mat or parchment paper, or use a crisper pan.
  7. Bake for 20 minutes; if using a baking sheet, flip the tofu over after baking for 10 minutes. If using a crisper pan, you do not need to flip tofu over.
  8. Allow tofu to cool completely.
  9. Combine 1/2 cup vegan mayo, yellow mustard, and celery salt or black salt.
  10. Stir and set aside.
  11. Add cooled tofu, celery, and onions to a bowl.
  12. Add dressing.
  13. Stir to combine.
  14. Cover and refrigerate for 30 minutes before serving.
egg-free, vegan, dairy-free
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