Description
A creamy vegan egg salad made with tofu, featuring classic flavors like mustard, celery, and herbs for a satisfying plant-based twist.
Ingredients
- 14 oz firm tofu, drained and crumbled
- 3 tbsp vegan mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp turmeric
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/4 cup celery, finely chopped
- 2 tbsp red onion, finely chopped
- 1 tbsp fresh chives, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Drain the tofu and gently press out excess moisture, then crumble it into a mixing bowl.
- Add vegan mayonnaise, Dijon mustard, turmeric, nutritional yeast, and lemon juice to the bowl.
- Mix until well combined and the tofu is evenly coated.
- Stir in chopped celery, red onion, and chives.
- Season with salt and black pepper to taste.
- Chill in the refrigerator for at least 15 minutes before serving for best flavor.
Notes
- For extra tang, add a splash of pickle juice or chopped pickles.
- Serve on toasted bread, crackers, or lettuce wraps.
- Store in an airtight container in the refrigerator for up to 3 days.
- Use extra-firm tofu for a chunkier texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg
