Vegan Egg Salad

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Vegan Egg Salad

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  • Show Name

So many Egg Alternatives

  • Show Name

So many Egg Alternatives

  • Show Date
March 4, 2023
  • Show Date
March 4, 2023

Description

(adapted from the Edgy Veg)

  • Ingredients

Salad:

 

  • 1 x 14oz packages medium firm tofu

  • 1 x 14 oz package of firm or extra firm tofu

  • 3 stalks celery, small dice

  • 2-4 green onions, finely chopped

  • 2-4 tablespoons fresh chives/parsley finely chopped

  • 2-4 tablespoons fresh dill, finely chopped

 

Dressing:

  • ✓ 1-1.5 cups vegan mayo or PCRM’s Tofu Mayo (recipe below)
  • ✓ 2-4 tablespoons Dijon or yellow mustard
  • ✓ 4 tablespoons nutritional yeast
  • ✓ 3-4 tablespoons apple cider vinegar
  • ✓ 1 tablespoon garlic powder
  • ✓ 1/2-3/4 teaspoon dried turmeric
  • ✓ 1/2-3/4 teaspoon paprika/smoked paprika
  • ✓ 1/2 teaspoon black salt (kala namak)
  • ✓ Pinch cayenne powder
  • ✓ 1/2 teaspoon freshly cracked black pepper

Options:

 

  • Sandwich 

  • 8 slices of your favorite sandwich bread, toasted

  • ¾ cup alfalfa sprouts

  • 1 tomato, sliced

  • Baked potato topper

  • Stuffed into raw or baked bell peppers

  • Romaine boats

  • Over salad greens

  • Filling for deviled potatoes

  • Instructions
  1. Wrap tofu in a tea towel or paper towels and squeeze gently to remove water. Place in a colander over a bowl or in the sink and set aside.
  2. In a large mixing bowl combine mayo, mustard, nutritional yeast, apple cider vinegar, garlic powder, turmeric, paprika, black salt and a pinch of cayenne pepper. Mix until combined and smooth.
  3. Use your hands and crumble the tofu into small pieces into the large mixing bowl with mayo mixture.
  4. Combine well and taste. Add more mayo, black salt and cracked pepper as needed.
  5. Add celery, onions, parsley and dill or chives and mix to combine.
  6. Use right away or chill for a minimum of 30 mins to allow spices and seasonings to marinate the tofu.
  7. Taste mixture after 30 mins and adjust seasonings as needed.

Use whatever way you like!

Spoon tofu mixture onto four slices of toasted bread and top with alfalfa sprouts, and tomatoes (or veggies you want) and top with a second slice of toasted bread on each. Slice in half and serve, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.

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