Vegan egg salad! Quick and very easy to make. In less than ten minutes!
My boyfriend was really happy, when I surprised him with this recipe for a plant blased version of egg salad. He sais he used to love the original on sandwiches a lot, when he was still vegetarian. And according to him, this tastes just like the real thing!
I did not ever really fancy eggs, so I don’t really remember eating egg salad. But, since I started making egg dishes from plants, I really love them. Even the very eggy taste!
This vegan egg salad is also much healthier than the recipes based on pasta. The silken tofu I am using to make my egg salad with contains plenty of protein. So even on that part you don’t need to miss out compared to the chicken egg version. And the texture is much better than the one made from pasta.
Ingredients for about 300 ml vegan egg salad:
1 silken tofu (300 g), cut into small dices or slices
4 tbsp vegan mayonnaise, (home made or bought)
1/2 tsp mustard
1-2 tsp nutritional yeast flakes
2 gherkins (pickled cucumbers), cut into small pieces
1 tbsp pickle juice from the gherkins
1 tbsp chives, cut into little pieces
1/4 tsp Kalak Namak (Indian black salt)
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper, grounded
Cutting the silken tofu works best, if you do it right in it’s package. I always open the silken tofu, pour away the liquid and use a sharp knife to roughly cut the tofu. Then I pour away the liquid again.
Stir all of the ingredients together, except for the silken tofu. When that is done also gently stir in the tofu. It is as simple as that!
This salad tastes great on a sandwich, especially with French baguette. And you can keep it in the fridge for a couple of days.
Enjoy your meal!