This Vegan EGG salad is created with tofu, some other traditional egg salad ingredients, and ONE crazy awesome ingredient that is going to CHANGE YOUR LIFE!
There must be a few people who don’t like egg salad sandwiches out there – but I haven’t me them. Vegan Egg Salad Sandwiches are pretty much the perfect option for just about any party, picnic, or quick lunch. Now you can have all the good eggy flavor you love – without the eggs!
Tofu Egg Salad
Smash a package of firm, water-packed tofu with a fork, and you’ll see right a way what a great look-alike to Egg salad it is. The texture is great with little chunks and smaller bits masquerading as egg whites. The only issue at this point is that there is NO FLAVOR. No problem!! We’ll take care of that!
Steps to Flavor and Create your VEGAN EGG Salad:
Check out the ingredients in Photo 1 below starting clockwise from the top of the photo:
- Fresh Chives
- Nutritional Yeast Flakes
- Vegan Mayo
- Yellow Mustard
- Black Indian Salt (Kala Namak) (YES!!! This is the WONDER Ingredient and I’ll tell you more about it below!)
- Onion Powder
The next steps are easy. This entire recipe whips up in about 5 minutes. Seriously fast and SO tasty.
Smash the tofu with a fork (Photo 2), add all your seasoning ingredients and mix it up! (Photos 3 & 4)
What is Himalayan Black Salt or Black Indian Salt (Kala Namak)?
I don’t know why they call this salt ‘black’. It’s really more of a dark-red purple and when it’s ground to a powder above it is more of a light pink color. However, it’s most important attribute isn’t it’s color – it’s the sulphur flavor that it has! When you open the bag you’ll be shocked. It SMELLS like eggs!! Dip your finger in: It TASTES like eggs.
Here’s a photo of the baggie I used and an Amazon affiliate link if you’d like to check it out – Himalayan Black Salt. (I believe you can also buy this at your local market but I’ve just bought it online because it’s cheap and convenient!)
This Eggless wonder ingredient called Black Indian Salt or Himalayan Black Salt is also said to be amazing for your health, aiding in weight loss, bloating and intestinal gas decrease, etc. ,etc. Honestly, I’d eat it for the flavor alone, but hey, even more if it’s so good for me!!
Hope this quick and easy Vegan Egg Salad becomes one of your top favorite go-to recipes just like it is mine!! You might also enjoy:
- REAL Vegan Mozzarella Cheese
- Strawberry Lemonade Chia Drink
- Unbelievable Chocolate Chip Vegan Banana Bread
- Best Vegan Nacho Cheese Sauce
If you’ve tried this Vegan Egg Salad recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
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Best Vegan Egg Salad Sandwich
This Vegan Egg Salad might actually fool you into thinking you are eating REAL Egg Salad! Himalayan Black salt is the secret ingredient that adds that sulphur 'eggy' flavor! Delicious and simple, it's ready in five minutes or less!
- 16 oz. Firm Tofu (water-packed)
- 3 tbsp Fresh Chives Chopped
- 1/2 cup Vegan Mayo I use Follow your hear Vegenaise but others work well also
- 1 tbsp Nutritional Yeast Flakes
- 1 tsp Onion Powder
- 1 tsp Yellow Mustard
- 1 tsp Himalayan Black Salt Kala Namak or Black Indian Salt
- 1/8 tsp Tumeric
Open Tofu package and press firmly to drain. Mash with fork to desired texture.
Chop fresh chives and add to tofu.
Add remaining ingredients and mix well!
Serve on toast or crackers as desired.
If you are making sandwiches ahead, just beware that they could get a little soggy if you are using soft bread. If I'm making this for lunches, I usually take the bread and tofu egg salad in separate containers and spread on when I'm ready to eat! Yummy!