Vegan Egg Salad
If you're looking for a vegan version of the classic egg salad, you should really try this recipe! This vegan egg salad tastes so much like the real thing and it's amazing as a sandwich filling or a side dish!
Servings 4 servings
Calories 325kcal
Ingredients
- 7 oz firm tofu
- 3 oz penne
- 1/2 cup canned chickpeas
- 1/2 cup vegan mayo
- 1 teaspoon Dijon mustard
- 2 teaspoon nutritional yeast
- 1/4 teaspoon turmeric
- 1 small clove of garlic
- 1 teaspoon lemon juice
- 1 teaspoon kala namak
- 2 teaspoons fresh chives, chopped
- 2 teaspoons fresh dill, chopped
Instructions
- Cook the penne according to the instructions on the package. I like to do this the night before. Drain and rinse the chickpeas. Then place the cooked penne, chickpeas, vegan mayo, garlic, turmeric, lemon juice, mustard, and nutritional yeast in a food processor.
- Process until you've got a chunky paste.
- Transfer the mixture into a bowl.
- Cut the tofu into small pieces (about 2.5 inches).
- Finely chop the dill and the chives.
- Add the chopped herbs and the tofu to the vegan egg salad.
- Stir well and season with black pepper.
- Serve on two slices of rusty bread and sprinkle with cress.
Notes
- I used store-bought vegan mayonnaise for this recipe to make things as easy as possible. But it's super easy to make vegan mayo at home with soy milk, canola oil, apple cider vinegar, and lemon juice.
- I love to serve this vegan egg salad on rustic bread with cress and radishes, but it's also great with potato salad, coleslaw, or smashed potatoes .