Easy Vegan Egg Salad
This super easy vegan egg salad is perfect for meal prepping ahead and only needs 10 ingredients. Great for those summer days when you don't want to cook!
Servings: 4 sandwiches
Calories: 140kcal
Ingredients
- 1 14oz block soft tofu (can use firm)
- 6 tablespoon vegan mayo
- 2 teaspoon yellow mustard
- 1 teaspoon fresh lemon juice
- ¾ teaspoon black salt
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper, more to taste
- ⅛ teaspoon celery salt
- paprika, for topping, Optional
- 2 green onions, Optional
Instructions
- Use a tofu press to press out tofu for 30 minutes.
- Remove tofu and pat dry. Put block onto a plate and mash into very fine crumbles by pressing down with the back of a fork.
- Place into a bowl or container with remaining ingredients. Stir together very well until tofu has turned a yellow hue.
- Serve on sandwiches, with crackers, over a bed of lettuce or by itself. Store leftovers in an air tight container for 3-5 days in the fridge.
Video
Notes
*We encourage you to read through the post for notes
Nutrition
Serving: 0.5cup | Calories: 140kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 658mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg