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Vegan Egg Salad

A delicious and nutritious alternative to traditional egg salad, this vegan egg salad is primarily made with extra-firm tofu and is perfect for meal prep and healthy eating.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the egg salad
  • 7.5 ounces extra-firm tofu (cut into ¼-inch cubes)
  • ¼ cup vegan mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove (minced)
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • to taste freshly ground black pepper
  • pinches celery seed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 6 slices whole-grain sandwich bread

Method
 

Preparation
  1. In a small bowl, whisk together the vegan mayonnaise, olive oil, Dijon mustard, capers, lemon juice, minced garlic, turmeric, salt, and several grinds of black pepper.
  2. Mix in the cubed tofu and then lightly crumble it with your hands, ensuring some cubes remain intact.
  3. Stir in the celery seed, fresh dill, and chives. Chill until you’re ready to serve.
Assembly
  1. To assemble the sandwiches, place watercress or spring greens on one slice of whole-grain bread.
  2. Scoop in the egg salad and top with pickled onions and radish slices, if desired.

Notes

Vegan egg salad can be stored in an airtight container for up to 3-5 days in the refrigerator. Freezing is not recommended due to texture changes in the tofu.