Close your eyes and imagine a summer barbecue. What do you see on the table? If your answer is “lots of options that aren’t suitable for vegans”, then you need to be introduced to this vegan egg salad recipe, which is so easy to make, using tofu instead of eggs, and tastes and looks so close to the real thing that it might even fool non-vegans. Keep reading to learn how to make it.
Ingredients
- Firm or medium-firm tofu
- Vegan mayonnaise
- Nutritional yeast
- Yellow mustard
- Green onion
- Himalayan sea salt
- Turmeric
- Salt
- Pepper
Directions
Start by draining your tofu and patting it dry. You can press it if you want, but that’s not absolutely necessary. Cut up your dried tofu in small cubes.
Then, in a big bowl, combine the tofu with the vegan mayonnaise (store bought or homemade is fine), nutritional yeast, yellow mustard, and green onion. The most important part is the Himalayan sea salt and turmeric, which will make the tofu look and taste like real eggs. Once you stir everything thoroughly to coat the tofu, taste it and season with salt and pepper as you see fit.
We recommend serving this egg salad as a sandwich on your favorite bread with lettuce and tomato.
