Vegan Egg Salad
Total Time
15 mins
Prep Time
15 mins
Rating
4.97 out of 5 stars
(31)
Ingredients
3 servings
- 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
- Freshly ground black pepper
- 7.5 ounces extra-firm tofu, cut into ¼-inch cubes
- Pinches of celery seed
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 6 slices of whole-grain sandwich bread
- Watercress or spring greens, optional
- Pickled red onion, optional
- Radish slices, optional
How would you rate this recipe?
Preparation
Chef’s notes
Use extra-firm tofu to mimic the texture of hard boiled eggs.
Celery seed adds a savory finishing touch.
Chill the salad until ready to serve for best results.