Vegan Egg Salad

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This Tofu Egg Salad is a high-protein meal perfect to make tofu sandwich or fill lettuce cups for a low-carb vegan dinner.

5 from 4 votes

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www.theconsciousplantkitchen.com

This Tofu Egg Salad is a high-protein meal perfect to make a tofu sandwich or fill lettuce cups for a low-carb vegan dinner.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/tofu-egg-salad/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: servings

Calories: 388.6kcal

Author: Carine Claudepierre

Ingredients

10 ounces Firm Tofu crumbled in pieces
2 tablespoons Celery finely chopped
2 tablespoons Red Onion finely chopped
3 tablespoons Dill
2 tablespoons Chives

Dressing

⅓ cup Vegan Mayonnaise
2 teaspoons Lemon Juice
2 teaspoons Dijon Mustard
1 tablespoon Nutritional Yeast
½ teaspoon Black Salt
½ teaspoon Paprika
1 Garlic Cloves minced

US Customary - Metric

Instructions

Wrap the tofu block in a clean kitchen towel. Place it on a work surface with a heavy weight on top. Set aside for 10 minutes.
Unwrap the tofu block. It should be firm and dry.
Use your fingertips to crumble the block into small rough pieces of different sizes and place them in a large mixing bowl.
Add all the remaining ingredients on top of the tofu: diced celery, diced red onion, chopped herbs, vegan mayonnaise, lemon juice, Dijon mustard, black salt, pepper, onion powder, paprika, garlic, and nutritional yeast.
Stir to coat the tofu pieces with the mayo mixture. If too dry, add an extra 1-2 tablespoons of vegan mayo.
Serve with extra fresh dill on top of toasted sourdough bread or to make vegan tofu sandwiches.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Don't freeze.

Equipment

Nutrition