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–+ servings
Stav Kogan

The Ultimate Vegan 'Egg' Salad Sandwich Filler

A creamy, savory, and cholesterol-free vegan 'egg' salad made from tofu that tastes astonishingly like the real deal, thanks to the magical ingredient black salt (kala namak).
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 112
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbsp (30 ml) all-natural vegan mayonnaise
  • 1 tsp (5 ml) prepared mustard
  • 1 tsp (5 ml) white wine vinegar
  • ¼ tsp (1.25 ml) (0 fl oz) black salt (kala namak)
  • ¼ tsp (1.25 ml) (0 fl oz) freshly ground black pepper
  • ¼ cup (60 ml) (2 fl oz) finely diced celery
  • 2 Tbsp (30 ml) finely diced dill pickle or cornichon
  • 1 Tbsp (15 ml) minced white or yellow onion
  • 1 lb (454 g) extra-firm tofu, drained and diced into ½-inch pieces
  • Black salt, also known as Kala Namak, is essential for that authentic eggy flavor due to its sulfur content. If you can't find it locally, it's worth ordering online. Use regular sea salt only as a last resort.
  • For a more classic 'egg salad' texture, gently crumble the drained tofu with a fork or your hands instead of dicing it, leaving a mix of smaller and larger chunks.

Method
 

  1. In a medium bowl, whisk together the vegan mayonnaise, prepared mustard, white wine vinegar, black salt, and freshly ground black pepper until you have a smooth, creamy dressing.
  2. Add the finely diced celery, dill pickle, and minced onion to the dressing and stir to combine.
  3. Gently fold in the diced extra-firm tofu, mixing until all the pieces are evenly coated.
  4. For best results, cover and refrigerate for at least 15 minutes to allow the flavors to meld together before serving.
  5. Add a pinch of turmeric to the dressing to give your 'egg' salad a realistic yellow color. A tablespoon of fresh chopped dill or chives also adds a wonderful burst of freshness.

Nutrition

Calories: 112kcalCarbohydrates: 3gProtein: 8gFat: 60g

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