Recently, my brother Lloyd shared his Vegan Mayonnaise Recipe with me, along with his vegan egg salad recipe. I finally got a chance to make it and I was blown away by the flavor.
Vegan Egg Salad
My family loves sandwiches because they are quick and easy to make, and perfect for family road trips.
My biggest drawback has always been finding the best vegan and gluten-free bread or rolls.
I’m so excited to share this undeniably excellent recipe with you.
We don’t like our tofu uncooked, it’s just too bland for our liking, so when my brother told me he seasoned and cooked the tofu like a scrambled egg before adding the mayo.
I knew that it was going to be a huge hit. I added black salt for the egg taste and it was spot on.
What Are Vegan Eggs?
Vegan eggs are made with plant-based foods that replace eggs. They are made to look like eggs and taste similar.
Some Vegan Eggs Are Made From:
- White Beans
- Mung Beans
- Chickpea Flour
One of the key ingredients to give vegan eggs that distinct egg-like taste is the addition of Black Salt, also called Kala Namak, Kala Loon, Indian Black Salt, Sulemani Namak, or Himalayan Black Salt.
What Is Black Salt?
Although black salt isn’t always black, because it is actually Himalayan pink salt that has been heated to high temperatures, then mixed with Indian spices, herbs and the seeds of the Harad fruit, which has sulfur.
The color ranges from pinkish-gray to dark purple.
The sulfur compounds cause the salt to have the distinct smell and taste of hard-boiled eggs. That’s why when it is added to tofu scramble it is so reminiscent of eggs. Black salt can be purchased at Indian supermarkets or online.
How To Make Vegan Egg Salad?
- Mash tofu in a bowl with a potato masher or your hands.
- Heat oil in a large non-stick or cast-iron skillet on medium-high. Add mashed tofu, nutritional yeast flakes, onion powder, garlic powder, basil, parsley, turmeric, dill, and black salt.
- Cook stirring the tofu until the liquid has evaporated and it is golden about 5 minutes.
- Turn off the Stove, add celery, green onion, and stir. Add, you can make your own or use store-bought.
- You can serve it immediately on bread or rolls or chill in the refrigerator in an airtight container for about 3 days.
Other Vegan Tofu Recipes To Try:
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- Energy: 361 kcal / 1509 kJ
- Fat: 20 g
- Protein: 22 g
- Carbs: 27 g
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- 6 Servings
- 16 ounces extra-firm tofu
- 2 tablespoons oil
- 2 tablespoon nutritional yeast flakes
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon dried basil leaves
- 1 teaspoon parsley flakes
- 1 teaspoon turmeric
- 1/2 teaspoon dill
- 1/2 teaspoon black salt, (kala namak)
- 1 stalk celery, finely chopped
- 1 green onion, finely sliced
- 1/2 cup vegan mayo, *link to the recipe
- 6 bread rolls
- Mash tofu in a bowl with a potato masher or your hands. Heat oil in a large non-stick or cast iron skillet on medium-high. Add mashed tofu, nutritional yeast flakes, onion powder, garlic powder, basil, parsley, turmeric, dill, and black salt.
- Cook while stirring the tofu until the liquid has evaporated and it is golden, about 5 minutes.
- Turn off the stove, add celery and green onion, and stir. Add vegan mayo, you can make your own or use store-bought.
- You can serve it immediately on bread or rolls, or chill in the refrigerator in an airtight container for about 3 days.