Vegan Egg Salad
A classic recipe with a healthy, plant-powered twist! This "egg salad" is dairy and egg-free. Using tofu in place of eggs, it is still high in protein and has the perfect egg-like texture.
Total Time 20 minutes
Servings 2
Ingredients
- 12 Ounces Firm Tofu (4 servings)
- 1/4 Cup Vegan Mayo (see notes)
- 1/4 Cup Green Onion, Diced
- 1/4 Tsp Turmeric
- 1/4 Tsp Garlic Powder
- Salt and Pepper (if desired)
Instructions
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Make my Oil-Free Vega Mayo (link in notes).
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Dice tofu into 1" cubes and place in a small bowl.
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Then add all remaining ingredients to the bowl, including 1/4 cup of the mayo.
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Use a fork to mash the mixture into smaller pieces and mix the seasonings around.
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Serve the egg salad on top of a bed of greens, on whole-grain bread, in a wrap, or all by itself!
Notes
- See my recipe for Oil-Free Vegan Mayo for a clean, plant-based mayonnaise option. Note that the Vegan Egg Salad will only require about 1/4 of the recipe.
