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Egg Salad Recipe

Emily Carter
Egg Salad Recipe uses plant-based egg substitute made from tofu mixed with creamy dressing and herbs for a vegan spread.

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 190 kcal

Ingredients
  

  • 14 oz firm tofu drained
  • 3 tbsp vegan mayonnaise
  • 1 tsp mustard
  • 1 tbsp lemon juice
  • 2 tbsp chopped celery
  • 2 tbsp chopped green onions
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chopped parsley

Instructions
 

  • Place firm tofu in a mixing bowl.
  • Mash tofu with a fork until crumbly.
  • Add vegan mayonnaise, mustard, lemon juice, turmeric, salt, and pepper.
  • Stir until mixture becomes creamy.
  • Mix in celery, green onions, and parsley.
  • Taste and adjust seasoning if needed.
  • Chill 5 minutes before serving.
  • Serve on bread, crackers, or lettuce leaves.

Notes

Nutritional values (per serving)

Calories: 190
Total Fat: 11g
Saturated Fat: 1.5g
Carbohydrates: 6g
Fiber: 2g
Protein: 14g

Vitamins and minerals (per serving)

Calcium: 25%
Iron: 15%
Vitamin K: 20%
Magnesium: 10%
Potassium: 8%

Additional notes / tips to enhance flavor

  • Add black salt for egg-like flavor.
  • Chill longer for better texture.
  • Add diced pickles for tanginess.
  • Spread on toasted bread for crunch.
  • Add paprika sprinkle before serving.