The Ultimate Vegan Egg Salad Sandwich Filler!
There’s something so comforting and nostalgic about a classic egg salad sandwich. It’s creamy, savory, and perfectly satisfying. But what if you could get that same incredible experience without any eggs? Enter my game-changing Eggless Egg Salad! By combining firm and silken tofu, we achieve a texture that’s unbelievably close to the real thing—part chunky, part creamy, and all delicious. This recipe is incredibly simple to whip up, packed with protein, and perfect for meal prep, picnics, or a quick and easy lunch. Get ready to fool your friends and delight your taste buds!
Ingredients
• 1 block firm tofu
• 1 block silken tofu
• 1/2 cup (480 ml) vegan mayonnaise
• 1/3 cup (720 ml) sweet pickle relish
• 3/4 teaspoon (20 ml / 0.7 fl oz) apple cider vinegar
• 1/2 stalk celery, diced
• 2 tablespoons (30 ml / 1 fl oz) minced onion
• 1 1/2 tablespoons (30 ml / 1 fl oz) Dijon mustard
• 2 tablespoons (30 ml / 1 fl oz) chopped chives
• 1 teaspoon (5 ml / 0.2 fl oz) paprika, for garnish
Instructions
1. In a medium-sized bowl, add the firm and silken tofu. Use a fork to mash them together until you reach a consistency with both creamy and chunky textures.
2. Add the vegan mayonnaise, sweet pickle relish, apple cider vinegar, diced celery, minced onion, Dijon mustard, and chopped chives to the bowl.
3. Stir well until all are thoroughly combined.
4. Cover and chill for at least 15 minutes. This allows the flavors to meld and deepen.
5. Garnish with a sprinkle of paprika just before serving.
Nutritional Information
• Serves: 4
• Cost Per Serving: $0.78
• Serving Size: 3/4 cup (960 ml)
• Calories: 290
• Fat: 24g
• Carbohydrates: 10g
• Protein: 10g
• Fiber: 2g
• Sugar: 2g
• Sodium: 428mg
Pro Tips
• For a more authentic “eggy” flavor, add a pinch of kala namak (black salt) along with your other seasonings.
• Press the firm tofu for 20-30 minutes before mashing to remove excess water for a less watery, more robust texture.
• Add a 1/4 teaspoon (20 ml / 0.7 fl oz) of turmeric to give the salad a more traditional yellow, yolk-like color.
• For the best flavor, allow the salad to chill for at least one hour, or even overnight, before serving.
FAQ
Q: Is this vegan egg salad a good source of protein
A: Yes, this recipe is an excellent source of plant-based protein. The combination of firm and silken tofu provides 10 grams (0.35 oz / 9.9 g) of protein per serving, making it a satisfying and nutritious option for a vegetarian or vegan lunch.
Q: How can I make this egg salad taste more like real eggs
A: For a more authentic ‘eggy’ flavor, the secret ingredient is kala namak, also known as black salt. Its unique sulfurous notes mimic the taste of eggs perfectly. Just add a small pinch to the mixture along with the other seasonings as suggested in the Pro Tips.
Q: How long does this tofu egg salad last in the fridge
A: This vegan egg salad is perfect for meal prep. When stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 4-5 days. The flavors often meld and become even better after a day.
Q: Can I make this egg salad without tofu
A: While tofu is key to the texture in this specific recipe, you can create a similar eggless salad using a base of mashed chickpeas. The flavor profile will be slightly different, but it will still be a delicious and creamy vegetarian sandwich filler.
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The Ultimate Vegan Egg Salad Sandwich Filler!
Ingredients
Method
- In a medium-sized bowl, add the firm and silken tofu. Use a fork to mash them together until you reach a consistency with both creamy and chunky textures.
- Add the vegan mayonnaise, sweet pickle relish, apple cider vinegar, diced celery, minced onion, Dijon mustard, and chopped chives to the bowl.
- Stir well until all are thoroughly combined.
- Cover and chill for at least 15 minutes. This allows the flavors to meld and deepen.
- Garnish with a sprinkle of paprika just before serving.
- Add a 1/4 teaspoon (20 ml / 0.7 fl oz) of turmeric to give the salad a more traditional yellow, yolk-like color.
