Hannah Sunderani
Easy Vegan Tofu Egg Salad
This super-simple eggy salad comes together with less than nine ingredients and is primed for layering into deli-style sandwiches, scooping onto leafy green salads, or simply enjoying with crackers.
March 16, 2023
Black salt adds the signature eggy flavor to this plant-based take on egg salad from Two Spoons food blogger Hannah Sunderani. Add crunchy pickles, thinly sliced celery, or capers for added crunch and texture.
What you need:
⅓ cup vegan mayonnaise
1 tablespoon nutritional yeast
2 teaspoons Dijon mustard
½ teaspoon black salt (kala namak)
¼ teaspoon ground turmeric
1½ cups extra-firm tofu, cut into ½-inch cubes
1½ tablespoons freshly chopped chives
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a small mixing bowl, whisk mayonnaise, nutritional yeast, Dijon mustard, black salt, and turmeric.
- Add tofu to bowl and mash with a fork to combine until an egg salad consistency is reached. Sprinkle with chopped chives, salt, and pepper and gently fold together.
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
