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Vegan Egg Salad

This Vegan Egg Salad is SO DELICIOUS! A creamy, protein-packed alternative that’s perfect for sandwiches or as a dip!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Snack
Cuisine: Vegan
Keyword: Easy, Healthy, Meal Prep
Servings: 4 servings

Ingredients

  • 1 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
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 7.5 ounces extra-firm tofu, cut into ½-inch cubes
  • Pinches of celery seed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 6 slices whole-grain sandwich bread
  • Watercress or spring greens optional
  • Pickled red onion optional
  • Radish slices optional

Instructions

  • Begin by pressing the extra-firm tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
  • Once pressed, crumble the tofu into a mixing bowl using a fork. Aim for a consistency similar to that of mashed hard-boiled eggs.
  • Add the vegan mayonnaise, extra-virgin olive oil, Dijon mustard, capers, lemon juice, minced garlic, turmeric, sea salt, and freshly ground black pepper to the crumbled tofu. Mix well until everything is evenly combined.
  • Stir in the celery seed, chopped dill, and chives. Taste and adjust seasoning if necessary.
  • Lay out the whole-grain sandwich bread slices. If desired, add a layer of watercress or spring greens to each slice. Spoon a generous amount of the vegan egg salad onto one slice, then top with pickled red onion and radish slices, if using. Cover with another slice of bread.
  • Cut your sandwich in half and serve immediately, or wrap it up for lunch on the go.

Equipment

  • Mixing Bowl
  • Fork
  • Measuring spoons
  • Knife
  • Serving Plate

Notes

  • Use a good quality vegan mayonnaise for the best flavor.
  • Experiment with different herbs to find your perfect combination.
  • Let the vegan egg salad sit in the fridge for an hour before serving—this enhances the flavors.