Vegan Egg Salad

When I was little, my grandma made the best egg salad EVER! As a kid, I never liked eggs, but my grandma knew how to make egg salad to knock my socks off. Maybe it is the tangy, creamy, mustardy dressing that disguised the egg taste, but whatever she did, I love it! My husband, who I turned from carnivore to plant-based, loves egg salad! In fact, my husband thought I made real egg salad, so I fooled him. You’re going to love this vegan egg salad recipe, just wait!

WHAT IS THE SECRET TO THE BEST VEGAN EGG SALAD RECIPE?

Although some vegan egg salad recipes are made with raw tofu, I prefer to cook the tofu to make it the right texture. Also, I use extra-firm tofu, even though many recipes call for softer tofu. My grandma’s egg salad, for instance, was chunky with substance, instead of mashed and mushy. So, in an effort to honor my grandma, cooked, firm tofu is the way I go. 

The key to cooking the tofu, however, is to press the tofu properly, before you bake it. In order to press the tofu correctly, I use an inexpensive  E-Z Tofu Press I’ve had for years. If you don’t have a tofu press, just use a lot of paper towels and a heavy book. Regardless of your pressing method, you want the tofu as drained and dry as possible. 

As a result, the dry tofu is ready for baking in the oven. First, I remove the tofu from the tofu press and cut it into bite-sized cubes.

WHAT OTHER INGREDIENTS ARE IN VEGAN EGG SALAD?

• Extra-firm tofu pressed and drained 
• Celery
• Onion
• Skinny Vegan Cashew Mayo
• Yellow Mustard
• Celery Salt

Even though vegan egg salad only has 6 simple ingredients, vegan egg salad is the perfect sandwich spread!

OIL-FREE BREAD SUGGESTIONS FOR VEGAN EGG SALAD RECIPE

Since many people on a plant-based diet follow a whole foods approach, here are some of my favorite oil-free bread brands:

• Turlock Pita Bread: Vegan Whole Wheat (Whole Foods)
• Trader Joe’s Pita Bread (100% stone-ground whole wheat)
• Trader Joe’s Whole Grain Crispbread (more like a cracker, but I love vegan egg salad on top)
• Engine Corn Tortillas (Whole Foods)
• Vermont Bread Company Organic Whole Wheat Variety (Whole Foods) (Most Vermont Bread Company brand bead does not contain oil, but a few do, so check the label)
• Food for Life Ezekiel (4:9 bread varieties, English muffins, and tortillas) (Found in most grocery chains in the refrigerator section). 
• Alvarado Breads (make sure you check the label; most are oil-free, but some varieties contain oil. Check the link for a variety of retailers. 
• Mission corn tortillas( widely available at most grocery retail chains or online)

BAKING THE TOFU FOR VEGAN EGG SALAD RECIPE

Once the tofu is pressed and cut into cubes, it is time to bake the tofu with garlic and onion powder.

PLACE A SINGLE LAYER OF EXTRA-FIRM TOFU CUBES ON A BAKING SHEET OR CRISPER PAN AND SPRINKLE WITH GARLIC AND ONION POWDER. 

• Preheat the oven to 350 degrees
• Place on the tofu on the center rack of the oven
• If using a crisper pan, the tofu cooks on the top and underneath, so you don’t need to flip the tofu over
• In the event, you don’t have a crisper pan, after 10 minutes, flip the tofu over using a spatula. 
• Cook for 20 minutes in total.
• Remove the tofu from the oven and allow to cool completely. 
• In the meantime, prepare your dressing

COOKED TOFU, FOR INSTANCE, IS FIRMER WITH A MORE STURDY TEXTURE WHEN BAKED FOR VEGAN EGG SALAD RECIPE

THE DRESSING FOR VEGAN EGG SALAD IS EASY AND ONLY HAS A FEW INGREDIENTS

When the tofu is cool and celery and onions are diced small, it is time to make the tangy vegan egg salad dressing. 

First, I make my Skinny Vegan Cashew Mayo recipe and then add yellow mustard and celery salt. That’s it! But if you don’t want to make your own vegan mayo, just choose your favorite vegan store-bought mayo as a short cut. 

• 1/2 cup Skinny Vegan Cashew Mayo
• 2 Tablespoons yellow mustard
• 1 teaspoon celery salt

Although my grandma would probably not approve of my tofu and cashew mayo, if I tricked her, like she did when I was a kid, she wouldn’t know this is vegan egg salad. In fact, she might be proud of my ability to replicate her recipe. 

Hopefully, you will enjoy this vegan egg salad recipe as much as we do! 

IF YOU ENJOY VEGAN EGG SALAD, I THINK YOU MIGHT LIKE THESE SANDWICH IDEAS:

• Vegan Chicken Salad
• Jackfruit Tuna Salad
• Chickpea Tuna Salad
• Skinny Basil White Bean and Chickpea Dip and Sandwich Spread
• Vegan Curry Chickpea Sandwich Spread
• Vegan Muffuletta Sandwich
• Crunch Wrap Supreme Recipe
• Roasted Vegetable and Hummus Grilled Lavash Wrap
• BBQ Jackfruit Recipe
• Eggplant Panini Wrap
• Oil-Free Hummus and Tabbouleh Wrap
• Vegan BLT
• BBQ Tempeh
• Vegan Tempeh Reuben

Yield: 6 servings

Vegan Egg Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Vegan eggs salad is a blend of baked tofu, diced celery, and onions in a tangy vegan cashew dressing. Make a sandwich, stuff it in a tomato or eat it with crackers. Egg salad like grandma used to make but vegan!

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Ingredients

• 1 14 ounce package of extra-firm tofu, pressed and cut into small cubes
• 4 celery stalks, diced small
• 1 white onion, diced small
• Garlic powder (sprinkle on tofu)
• Onion powder (sprinkle on tofu)

Vegan Egg Salad Dressing

• 1/2 cup vegan mayo of choice
• 2 Tablespoons yellow mustard
• 1 teaspoon celery salt

Other ingredients

• Bread, pita or crackers
• Sliced tomatoes
• Lettuce leaves
• Sprouts
• Capers
• Pickles

Instructions

PRESS TOFU/BAKING TOFU

1. Using a tofu press, press tofu slow until about an inch thick
2. Cut into small cubes
3. Preheat the oven to 350 degrees
4. Place a single layer of tofu cubes on a baking sheet lined with a silicone baking mat, parchment paper or use a crisper pan.
5. Sprinkle tofu with garlic powder and onion powder.
6. Bake for 20 minutes; if using a baking sheet, flip tofu over after baking for 10 minutes. If using a crisper pan, you do not need to flip tofu over.
7. Allow tofu to cool completely.

DRESSING/MAKING THE VEGAN EGG SALAD

1. Combine 1/2 cup vegan mayo (or store-bought vegan mayo), yellow mustard and celery seed
2. Stir and set aside
3. Add cooled tofu, celery and onions in a bowl
4. Add dressing
5. Stir to combine
6. Cover and refrigerate for 30 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  McCormick Celery Salt, 4 oz
• 
  EZ Tofu Press - Removes Water from Tofu for Better Flavor and Texture.
• 
  Copper Chef Crisper Tray – Non Stick Cookie Sheet Tray And Air Fry Mesh Basket Set

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 195Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 393mgCarbohydrates 13gFiber 2gSugar 3gProtein 9g

Nutrition facts may not be 100% accurate.

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