Inspired by the famous egg salad American, this vegan version shows that it is possible to maintain the essence of a recipe with more lightness and awareness. A delicious option for those who want to align their diet with their values, but without giving up the pleasure of eating.
Tofu is a perfect substitute for eggs in terms of texture, and the combination of spices, black salt and vegan mayonnaise delivers a rich flavor without any animal ingredients. Perfect for sandwiches, wraps or salads.

Vegan Egg Salad

Yield: 6 servings | Preparation time: 20 minutes

Ingredients:

Base:

• 450 g firm or extra firm tofu

Creamy sauce:

• 140 g vegan mayonnaise
• 1 tablespoon of mustard
• 2 teaspoons pickle brine
• 1 tablespoon chopped fresh chives 
• 3 teaspoons nutritional yeast
• 1 pinch garlic powder
• 1 pinch onion powder
• ¼ teaspoon turmeric
• Salt and black pepper to taste
• Black salt to taste (optional, for a more egg-like flavor)

Optional extras:

• 1 tablespoon red onion 
• 1 tablespoon chopped celery
• 1 tablespoon chopped fresh dill

Preparation:

1️⃣ Prepare the tofu: Remove the tofu from its packaging and pat dry with paper towels. Cut the tofu into cubes or place the whole block in a hot skillet and crumble it with a spatula. Sauté in a skillet for 4 to 5 minutes over medium heat, until most of the water has evaporated. Let cool.

2️⃣ Prepare the sauce: In a large bowl, mix the vegan mayonnaise with the remaining sauce ingredients. Use a fork or whisk to mix well. Taste and adjust seasoning to taste.

3️⃣ Assemble the salad: Add the cold tofu to the sauce and mix well. If it’s too thick, add a little water, plant-based milk, or vegan yogurt until you reach the desired texture.

4️⃣ Finish and serve: Add optional ingredients such as red onion, celery and dill, as well as black salt if you want a more “authentic egg” flavor. Serve with bread, toast or a green salad.

→ Store: Store the rest in an airtight container in the refrigerator for up to 3 days. If the mixture becomes too thick when it cools, simply add a little water or plant-based milk before serving again.

Chef's Tips:

✅ 1. Intensify the "egg" flavor

Black salt (kala namak) is essential to give that characteristic aroma and flavor of boiled eggs. Start with a pinch and adjust to taste.

✅ 2. Boost the flavor of the sauce

• For a deeper umami flavor, add ½ teaspoon of white miso.
• A little apple cider vinegar or fresh lemon juice helps balance the fat in the mayonnaise with acidity.
• Use freshly grated garlic instead of garlic powder for a more vibrant flavor.

✅ 3. Texture is everything

• Mix ingredients with different textures: add finely grated carrots, small cubes of cucumber, or toasted sunflower seeds on top when serving.
• A dash of smoked paprika or cayenne pepper can add color and heat to a dish.

✅ 4. Rest time

Let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend better.

Serving Suggestions for Your Vegan Egg Salad

🔹 Classic sandwich: Serve between two slices of whole wheat bread with crisp lettuce, tomato slices and sprouts.

🔹 Refreshing wrap: Wrap the salad in tortillas with green leaves and grated carrots.

🔹 Lettuce or endive boats: Ideal to serve as a starter or finger food.

🔹 Protein Bowl (Buddha Bowl): Place the salad over brown rice, with sliced ​​avocado, cucumber, carrots and toasted seeds.

🔹 In individual portions: Serve small portions on crackers, cucumber slices, or toast.

🔹 Stuffed tomatoes: Cut tomatoes in half, remove the core and fill with the salad.

Nutritional Information (per serving):

Calories: 180 kcal | Carbohydrates: 6 g | Protein: 12 g | Total fat: 13 g | Calcium: 150 mg | Iron: 2 mg | Fiber: 2 g | Sodium: 250–400 mg (varies greatly with mayonnaise and brine used)

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.