Vegan Egg Salad Recipe
Recipe Overview
Overview
This Vegan Egg Salad is a comforting dish that brings back memories of classic mayo-based salads. Made with extra firm tofu, it mimics the texture of traditional egg salad while being completely plant-based. The addition of fresh celery adds a satisfying crunch, while scallions and dill enhance the flavor profile. The use of black salt gives it that familiar eggy taste, making it a delightful option for sandwiches or as a side dish.
The preparation is straightforward: simply press the tofu, crumble it, and mix it with your favorite mayo, spices, and fresh ingredients. This recipe is not only easy to make but also allows for customization based on your preferences. If you’re looking for a quick meal that feels indulgent yet healthy, this vegan egg salad is a must-try.
Pair it with homemade bagels or serve it on a bed of greens for a light lunch. It’s a versatile dish that can be enjoyed any time of the day, and it’s perfect for meal prep. I love how this recipe captures the essence of comfort food while being entirely guilt-free. Give it a try and enjoy the nostalgic flavors without any of the guilt!
Recipe Details
Steps & Tips
Chop fresh celery and slice scallions for the vegan egg salad.
Press extra firm tofu to remove excess moisture.
Tip: Press tofu for better texture in recipes.
Crumble half of the pressed tofu and coarsely chop the rest.
Add a generous amount of mayo to the tofu mixture.
Mix in dill, turmeric, nutritional yeast, lemon juice, and black salt.
Tip: Use black salt for an eggy flavor in vegan dishes.
Refrigerate the salad for a few hours before serving.
Clean and wrap the fattest carrots in aluminum foil or parchment.
Tip: Roast carrots in a sealed pouch to trap steam for tenderness.
Roast the wrapped carrots for about an hour until tender.
Tip: Use soy sauce instead of salt for added flavor in marinades.
Toss sliced carrots in olive oil, Liquid Smoke, apple cider vinegar, and salt.
Tip: Blanch kale before adding to ramen for better texture.
Blanch kale in boiling water for a few minutes.
Boil mung bean sprouts in the same water for around 10 minutes.
Sauté shiitake mushrooms in vegan butter with salt and pepper.
Steep konbu in boiling water and add dried shiitake mushrooms.
Sauté minced ginger, garlic, and scallions in sesame oil.
Stir in miso paste and chili paste, cooking until caramelized.
Add Dashi and soy sauce to the sautéed mixture.
Stir in plain unsweetened soy milk.
Tip: Choose plant milk with body for creamy ramen broth.
Cook ramen noodles separately according to package instructions.
Spoon broth over cooked noodles and add toppings.
Top ramen with bean sprouts, kale, soft tofu, mushrooms, and scallions.
Tip: Cook Beyond sausages on high heat for better texture.
Sauté cherry tomatoes with olive oil and garlic.
Stir in fresh basil and vegan parmesan.
Add cooked bow tie pasta and a squeeze of lemon.
Cut potatoes, toss in olive oil, garlic, dill, and parsley, then roast.
Heat olive oil and cook Beyond sausages with peppers, onions, and zucchini.
Tip: Blast veggies on high heat to maintain crunch.
Season veggies with salt and pepper.
Serve sausage and peppers with condiments.
Make cookie dough with nuts and roll in powdered sugar after baking.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using black salt in vegan egg salad gives it an eggy flavor.
- •Pressing tofu helps achieve a better texture for salads.
- •Carrot lox can be made by roasting carrots wrapped in foil to retain moisture.
- •Vegan mayo can be substituted with hummus for a lower-fat option.
