Best Vegan Egg Salad Recipes

Vegan Eggless Egg Salad image

Provided by Matteo.

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

mori-nu extra firm tofu (one 10.5oz package)
1 teaspoon apple cider vinegar
1 teaspoon agave nectar (or any type of sweetener)
2 teaspoons prepared mustard
1/2 cup vegan mayonnaise (or your favorite vegan mayo)
1/2 teaspoon turmeric
1/2 teaspoon nutritional yeast
1 tablespoon fresh parsley, minced
1 tablespoon carrot, minced
2 tablespoons white onions, minced, can use red onion
2 tablespoons minced celery or 1/2 teaspoon celery seed
paprika (optional)
cayenne pepper (optional)
black pepper and sea salt

Steps:

Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!

Nutrition Facts : Calories 77.9, Fat 6, SaturatedFat 1, Cholesterol 7.2, Sodium 183, Carbohydrate 6.2, Fiber 0.5, Sugar 2.2, Protein 0.6

Vegan Egg Salad image

Provided by Sarah Dipity

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 11

¼ cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
1 tablespoon Dijon mustard
2 teaspoons dill pickle relish
1 ½ teaspoons white sugar
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon black salt (kala namak), or more to taste
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch ground paprika
1 (14 ounce) package extra-firm tofu, cut into small cubes

Steps:

Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 5.7 g, Fat 7.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 457.3 mg, Sugar 2.8 g