Vegan Egg Salad Food

THE BEST VEGAN "EGG" SALAD

The BEST Vegan

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.

Provided by Caitlin Shoemaker

Categories Entree

Time 20m

Number Of Ingredients 11

Ingredients

2 blocks Medium-Firm Tofu, pressed*
1 cup Cashews, soaked for at least 4 hours
½ tsp Nutritional Yeast
1 tsp Lemon Juice
2 tsp Dijon Mustard
1 tsp Distilled White Vinegar
1 tbsp Fresh Chives, chopped
1 ½ tsp Kala Namak (Black Salt)*
¼ cup Filtered Water
Black Pepper, to taste
¼ tsp Turmeric (Optional, for color)

Steps:

Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

VEGAN EGG SALAD

Vegan Egg Salad image

Vegan tofu salad that tastes freakishly similar to egg salad. The black salt gives it the distinctive eggy sulfur flavor. Serve on bread or in lettuce bowls.

Provided by Sarah Dipity

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
1 tablespoon Dijon mustard
2 teaspoons dill pickle relish
1 ½ teaspoons white sugar
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon black salt (kala namak), or more to taste
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch ground paprika
1 (14 ounce) package extra-firm tofu, cut into small cubes

Steps:

Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 5.7 g, Fat 7.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 457.3 mg, Sugar 2.8 g

VEGAN EGGLESS EGG SALAD

Vegan Eggless Egg Salad image

This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain!

Provided by Matteo.

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

mori-nu extra firm tofu (one 10.5oz package)
1 teaspoon apple cider vinegar
1 teaspoon agave nectar (or any type of sweetener)
2 teaspoons prepared mustard
1/2 cup vegan mayonnaise (or your favorite vegan mayo)
1/2 teaspoon turmeric
1/2 teaspoon nutritional yeast
1 tablespoon fresh parsley, minced
1 tablespoon carrot, minced
2 tablespoons white onions, minced, can use red onion
2 tablespoons minced celery or 1/2 teaspoon celery seed
paprika (optional)
cayenne pepper (optional)
black pepper and sea salt

Steps:

Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!

Nutrition Facts : Calories 77.9, Fat 6, SaturatedFat 1, Cholesterol 7.2, Sodium 183, Carbohydrate 6.2, Fiber 0.5, Sugar 2.2, Protein 0.6

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