Vegan “Egg” Salad
Ingredients (Serves 4)
- 1 block (14 oz) firm tofu, pressed and crumbled
- 1/4 cup vegan mayonnaise (or tahini for a healthier option)
- 1 tbsp Dijon mustard (or yellow mustard)
- 1/2 tsp turmeric powder (for color and flavor)
- 1/4 tsp black salt (kala namak, for eggy flavor)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp fresh chives or green onions, chopped
- 2 tbsp celery, finely chopped (optional, for crunch)
- 1 tbsp fresh dill, chopped (optional, for extra flavor)
Instructions
1. Prepare the Tofu:
- Crumble the pressed tofu into a medium bowl, leaving some chunks for texture.
2. Make the Dressing:
- In a small bowl, whisk together vegan mayonnaise, Dijon mustard, turmeric, black salt, garlic powder, onion powder, and black pepper.
3. Combine:
- Pour the dressing over the crumbled tofu. Add chives, celery (if using), and dill (if using). Mix gently until well combined.
4. Serve:
- Serve as a sandwich filling, on crackers, over a bed of greens, or with sliced veggies for dipping.
Macros (Per Serving, 1/4 of the recipe)
- Calories: ~150-200 kcal
- Protein: 10-12g (from tofu)
- Carbs: ~5-7g (from veggies and mayo)
- Fats: ~10-12g (healthy fats from mayo or tahini)
Why This Dish is Great
- Plant-Based: A cruelty-free alternative to traditional egg salad.
- High-Protein: Tofu provides a hearty, protein-rich base.
- Flavor-Packed: Black salt adds an authentic eggy flavor, while turmeric gives it a vibrant color.
- Quick and Easy: Ready in under 15 minutes!
Pro Tips
- Extra Flavor: Add a dash of smoked paprika or a squeeze of lemon juice.
- Meal Prep: Make a double batch and store in the fridge for up to 4 days.
- Low-Carb Option: Serve in lettuce wraps or with cucumber slices instead of bread.
Enjoy this creamy, flavorful vegan “egg” salad as a healthy and satisfying meal! 🥗🌱