Vegan Egg Salad

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.

For other vegan sandwich recipes, try my Chickpea Salad Sandwich, Vegan BLT Sandwich, and Vegan Meatloaf Sandwich.

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.

B-Free brand products are now my new favorite. I warmed my B-Free rolls in the oven and used them to make these vegan egg salad sandwiches, and my entire family enjoyed them. 

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.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Originally published on April 28th, 2019.

What Is Tofu?

To someone who hasn’t seen tofu before, it looks exactly like a block of white cheese! It is made from the curd of condensed soy milk. The process of making tofu resembles a lot of cheese-making processes.

Tofu has been used in China since ancient times. However, it was made by an accident when a worker accidentally mixed soy milk with nigiri. As a result, the soy milk curded up and gave tofu. Well, all thanks go to that person, whoever he was, for making that mistake and for giving us this amazing ingredient.

Apart from the fact that it is a plant-based ingredient, tofu is high in protein. For this reason, it has been used in several Asian countries since ancient times. And it is still a staple in many countries. It is very affordable, and because of its plant-based nature, it is quite a popular ingredient and a favorite of vegans all around the world.

The thing about tofu is that it doesn’t have a taste of its own. In fact, it is quite bland. Therefore, when you add it to any dish or marinate it, it absorbs the spices, and you get a nice flavor.

What Are Vegan Eggs?

There are many ways people choose to substitute eggs in sweet or savory applications, depending on what function of the egg they need. For example, in baking the substitute needs binding abilities, not any other egg-like quality.

Vegan eggs are made with plant-based foods to replace eggs in savory applications. They are made to look like eggs when they are cooked (usually scrambled) and taste similar.

• Tofu
• White Beans
• Mung Beans
• Chickpea
• Chickpea Flour

Eggs texture and taste is quite mild, meaning it easy fairly easy to replicate. However, eggs do have a slightly distinctive taste that usually isn’t fully replicated.

One of the key ingredients I choose 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.

Tofu Nutrition Facts

Tofu is the superstar vegan food that everyone loves or loves to hate. It has earned itself a reputation, and rightfully so, because it is truly an amazing food. It lends itself to a variety of dishes, serving as a base for sauce, an egg substitute, a sandwich filling, a salad addition, and the list goes on. 

If you are wondering why vegans love to shove tofu in everything they can, here’s why: It’s a complete protein! When all of your skeptical family and friends ask you where you’ll get your protein from, you can now give them a one word answer. Of course, as we know, there are FAR more sources, but tofu is such a good one.

Tofu isn’t a one trick wonder, and is also a great source for many minerals. Some choices are calcium, copper, iron, selenium, and zinc. All this, with a modest amount of fat, in one versatile package.

The unassuming superstar ingredient does all this while being low in calorie, making it quite nutrient dense. All of these reasons, and more, are why you can always find a few blocks of tofu hidden away in my fridge.

Vegan Egg Salad Recipe

• Extra-Firm Tofu
• Olive Oil
• Nutritional Yeast Flakes
• Onion Powder
• Garlic Powder
• Basil
• Parsley
• Dill
• Ground Turmeric
• Black Salt (Kala Namak)
• Celery
• Green Onion
• Gluten-Free Sliced Bread or Rolls
• Vegan Mayo
• Lettuce

How To Make Vegan Egg Salad?

1. Mash the tofu in a bowl with a potato masher or your hands. Heat the oil in a large non-stick or cast iron skillet on medium-high heat. Add mashed tofu, nutritional yeast flakes, onion powder, garlic powder, basil, parsley, turmeric, dill, and black salt.
2. Cook while stirring the tofu until the liquid has evaporated and it is golden, usually about 5 minutes.
3. Turn off the stove, add celery and green onion, and stir. Add vegan mayo; you can make your own or use store-bought. 
4. 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:

• Tofu Tikka Masala
• Tofu Curry
• Sesame Tofu
• Vegan Tofu Meatballs
• Smother Tofu ‘Chicken’ Recipe

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Vegan Egg Salad

This is the best Vegan Egg Salad recipe that I have had. Flavorful tofu with creamy homemade mayo, green onion, celery, and dill. The perfect tofu egg recipe for breakfast, lunch, brunch or tea; serve it as a sandwich and enjoy the flavor and texture of eggs in every bite.

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: vegan egg salad

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 servings

Calories: 410kcal

Equipment

• 1 large skillet

Ingredients

• 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) optional
• 1 stalk celery finely chopped
• 1 green onion finely sliced
• 1/2 cup vegan mayo *link to the recipe
• 6 bread rolls
• lettuce

Instructions

• Mash the tofu in a bowl with a potato masher or your hands. Heat the oil in a large non-stick or cast iron skillet on medium-high heat. 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, usually 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.

Nutrition

Calories: 410kcal | Carbohydrates: 40g | Protein: 14g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 725mg | Potassium: 219mg | Fiber: 3g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 4mg