Watch me prepare this Vegan Egg Salad recipe, along with my full vegan deli menu on YouTube!
This Easy Vegan Egg Salad is a very versatile recipe! If preferred, you can use a 14 to 16 ounce can of drained, rinsed, and mashed garbanzo beans in place of the tofu. Or, jazz it up by using curry powder in place of the Italian seasoning, for a Vegan Curried Egg Salad!

1

ABOUT THE RECIPE:

I like to make this salad ahead of time and serve it well chilled, but it’s also tasty at room temperature, right out of the mixing bowl. Turmeric lends this salad a beautiful color and also has impressive health benefits. For a delectable luncheon entrée, serve a scoop of this salad atop mixed baby greens, garnished with cucumber slices and red bell pepper strips, with whole-grain crackers or flatbread on the side.

MAKES 3 TO 4 SERVINGS

2

INGREDIENTS:
14 to 16 ounces firm regular tofu, drained
2 tablespoons vegan mayonnaise, plus more as needed
1 heaping tablespoon dijon mustard
1 carrot, diced
1 small stalk celery, diced
2 teaspoons chopped fresh parsley or basil (optional)
1⁄2 to 1 teaspoon italian seasoning
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground turmeric
Freshly ground pepper

INSTRUCTIONS:

Put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan mayonnaise and mustard and mash until well combined and the mixture has the desired consistency. Add the carrot, celery, optional parsley, italian seasoning, salt, and turmeric and stir until thoroughly combined, adding more vegan mayonnaise, 1 teaspoon at a time, as needed to achieve the desired consistency. Season with pepper to taste. Serve chilled or at room temperature.

3

NOTE: This salad makes a super sandwich filling. Use whole-grain bread spread with vegan mayonnaise or mustard or both. Add romaine lettuce or sprouts and sliced tomato. Serve the sandwiches with dill pickle spears and sweet potato chips on the side if you like.

Ingredients

Directions

1

ABOUT THE RECIPE:

I like to make this salad ahead of time and serve it well chilled, but it’s also tasty at room temperature, right out of the mixing bowl. Turmeric lends this salad a beautiful color and also has impressive health benefits. For a delectable luncheon entrée, serve a scoop of this salad atop mixed baby greens, garnished with cucumber slices and red bell pepper strips, with whole-grain crackers or flatbread on the side.

MAKES 3 TO 4 SERVINGS

2

INGREDIENTS:
14 to 16 ounces firm regular tofu, drained
2 tablespoons vegan mayonnaise, plus more as needed
1 heaping tablespoon dijon mustard
1 carrot, diced
1 small stalk celery, diced
2 teaspoons chopped fresh parsley or basil (optional)
1⁄2 to 1 teaspoon italian seasoning
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground turmeric
Freshly ground pepper

INSTRUCTIONS:

Put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan mayonnaise and mustard and mash until well combined and the mixture has the desired consistency. Add the carrot, celery, optional parsley, italian seasoning, salt, and turmeric and stir until thoroughly combined, adding more vegan mayonnaise, 1 teaspoon at a time, as needed to achieve the desired consistency. Season with pepper to taste. Serve chilled or at room temperature.

3

NOTE: This salad makes a super sandwich filling. Use whole-grain bread spread with vegan mayonnaise or mustard or both. Add romaine lettuce or sprouts and sliced tomato. Serve the sandwiches with dill pickle spears and sweet potato chips on the side if you like.

Easy Vegan Egg Salad
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book and buy a signed copy HERE.
0
(Visited 408 times, 1 visits today)