Vegan Egg Salad
 
Prep time
Cook time
Total time
 
A savory, crunchy, and fresh vegan egg salad, with subtle spicy notes. All the flavor of an egg salad, only healthier and without the cruelty of using eggs.
Author:
Recipe type: Lunch
Cuisine: Vegan
Serves: 4 servings
Ingredients
  • SALAD
  • 1 (14 oz.) block of extra firm tofu, fully drained
  • 1 stalk of celery, small dice
  • ¼ tsp dried dill
  • DRESSING
  • ¼ cup vegan mayonnaise
  • 2 tbsp nutritional yeast
  • 1 tbsp of yellow mustard, or Dijon
  • 1 tsp garlic powder
  • ½ tsp black salt (Kala Namak)*
  • ½ tsp freshly cracked black pepper
  • ¼ tsp turmeric powder
  • ¼ tsp smoked paprika
  • pinch cayenne powder
  • SANDWICH
  • 4 vegan potato hot dog buns (or 8 slices of your favorite sandwich bread)
  • 2 Roma tomatoes, sliced (or 1 large tomato)
Instructions
  1. Press the tofu block to extract as much of the water as possible. You can wrap the tofu in a kitchen towel and squeeze gently to remove the water. Then place it over a colander over a bowl and set it aside.
  2. In a large mixing bowl combine the dressing ingredients; the mayo, nutritional yeast, mustard, garlic powder, black salt, black pepper, turmeric, paprika and cayenne pepper. Mix until smooth and completely combined.
  3. Use your hands and crumble the tofu into small pieces into the mixing bowl containing the dressing.
  4. Add the celery, and dill and mix to combine.
  5. Combine well and taste. Add more of any of the dressing ingredients to your taste, more salt or pepper, mayo or mustard.
Notes
The black salt is believed by many to add the “egg flavor” to vegan dishes, especially to tofu. I have it and use it sparingly, for some reason, I love it in this recipe, but I do not like adding it to my tofu scramble. Go figure. I found mine at Whole Foods, but I am sure you can find it on Amazon as well.
Recipe by VegMyDish.com at http://vegmydish.com/?p=3833