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
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Preparation
Step 1
In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
Step 2
Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.
Step 3
Stir in the celery seed, dill, and chives. Chill until ready to serve.
Step 4
Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.
Step 5
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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.
