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

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Course: Breakfast

Cuisine: American

Keyword: vegan egg salad

Prep Time: 10

Cook Time: 10

Servings: 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