This delicious vegan, egg-free spread beautifully replaces the traditional recipe. The surprise is that miso adds a tangy taste, while smoked paprika and turmeric both add color and flavor. (If you do not have miso, simply leave it out – this egg-less salad will still be delicious!) This Vegan Egg Salad recipe is truly for everyone!!!

The recipe is so easy! Simply mash up extra-firm tofu (or cooked chickpeas!) with a potato masher or large fork until crumbly. Add carrots, olives and Italian seasoning and stir to combine.
The creamy dressing is incredibly flavorful, featuring vegan mayonnaise, mustard, soy or chickpea-based miso, paprika, turmeric and a dash of salt. Yum!
If you cannot have (or do not like) tofu, simply substitute one can (15 to 16 ounces) of drained and rinsed chickpeas (garbanzo beans) for the tofu. Proceed with recipe as directed!
If you’ve recently gone plant-based (or have been vegan for years) and are missing this American classic sandwich spread, give this recipe a try. This jazzylicious Vegan Egg Salad recipe is from the award-winning Vegan for Everyone!

1

ABOUT THE RECIPE:

This delicious vegan, egg-free spread beautifully replaces the traditional recipe.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 block (14 to 16 ounces) firm or extra-firm regular tofu, well-drained (See note for SUBSTITUTION)
½ cup firmly packed shredded carrots (peeling is optional)
1/3 cup of minced green olives, with pimentos or minced black olives
1 teaspoon Italian seasoning blend
3 heaping tablespoons vegan mayonnaise
1 rounded tablespoon Dijon or spicy brown mustard
1 rounded teaspoon mellow white miso or chickpea miso (optional)
½ teaspoon smoked paprika (optional)
¼ teaspoon ground turmeric
1/8 teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the tofu into a medium-sized bowl and mash using a potato masher or large fork until crumbly, but chunks of the tofu remain. Add the carrots, olives and Italian seasoning and stir to combine.

4

Put the vegan mayonnaise, mustard, optional miso, optional paprika, turmeric and salt into a small bowl and whisk to combine. Pour the mayo mixture over the tofu and stir to thoroughly coat the tofu, carrots and olives.

5

Taste and add some freshly ground black pepper and more salt, if desired. Cover and refrigerate until serving.

CHEF'S NOTE: If you cannot have (or do not like) tofu, simply substitute one can (15 to 16 ounces) of drained and rinsed chickpeas (garbanzo beans) for the tofu. Proceed with recipe as directed!

Ingredients

Directions

1

ABOUT THE RECIPE:

This delicious vegan, egg-free spread beautifully replaces the traditional recipe.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 block (14 to 16 ounces) firm or extra-firm regular tofu, well-drained (See note for SUBSTITUTION)
½ cup firmly packed shredded carrots (peeling is optional)
1/3 cup of minced green olives, with pimentos or minced black olives
1 teaspoon Italian seasoning blend
3 heaping tablespoons vegan mayonnaise
1 rounded tablespoon Dijon or spicy brown mustard
1 rounded teaspoon mellow white miso or chickpea miso (optional)
½ teaspoon smoked paprika (optional)
¼ teaspoon ground turmeric
1/8 teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the tofu into a medium-sized bowl and mash using a potato masher or large fork until crumbly, but chunks of the tofu remain. Add the carrots, olives and Italian seasoning and stir to combine.

4

Put the vegan mayonnaise, mustard, optional miso, optional paprika, turmeric and salt into a small bowl and whisk to combine. Pour the mayo mixture over the tofu and stir to thoroughly coat the tofu, carrots and olives.

5

Taste and add some freshly ground black pepper and more salt, if desired. Cover and refrigerate until serving.

CHEF'S NOTE: If you cannot have (or do not like) tofu, simply substitute one can (15 to 16 ounces) of drained and rinsed chickpeas (garbanzo beans) for the tofu. Proceed with recipe as directed!

Vegan Egg Salad for Everyone
This jazzylicious Vegan Egg Salad recipe is from my double award-winning book, Vegan for Everyone! You can buy a signed copy HERE.
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