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–+ servings
Vegan Egg Salad

Vegan Egg Salad

Amy
This Vegan Egg Salad is a creamy, satisfying twist on a classic, ready in just 15 minutes. Packed with rich, savory flavors and a delightful crunch, it’s perfect for sandwiches, wraps, or a quick snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 3

Ingredients
  

  • 1/4 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
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 7.5 ounces extra-firm tofu, cut into 1/4-inch cubes
  • pinches celery seed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives

for serving:

  • 6 slices whole-grain sandwich bread
  • Watercress or spring greens, optional
  • Pickled red onion, optional
  • Radish slices, optional

Instructions
 

  • In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
  • 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.
  • Stir in the celery seed, dill, and chives. Chill until ready to serve.
  • Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.
Keyword chickpea, egg salad, plant-based, tofu, vegan
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