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!)
The recipe is so easy! Simply mash up extra-firm tofu using an old-fashioned 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, miso, paprika, turmeric and a dash of salt. Yum!
This Vegan Egg Salad recipe is truly for everyone – 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 and are missing this American classic sandwich spread, give mine a try. (This jazzylicious Vegan Egg Salad recipe is from my new book, Vegan for Everyone!
ABOUT THE RECIPE:
This delicious vegan, egg-free spread beautifully replaces the traditional recipe.
MAKES 4 SERVINGS
INGREDIENTS:
1 block (14 to 16 ounces) firm or extra-firm regular tofu, well-drained
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 (optional)
½ teaspoon smoked paprika
¼ teaspoon ground turmeric
1/8 teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste
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.
Put the vegan mayonnaise, mustard, optional miso, 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.
Taste and add some freshly ground black pepper and more salt, if desired. Cover and refrigerate until serving.
Ingredients
Directions
ABOUT THE RECIPE:
This delicious vegan, egg-free spread beautifully replaces the traditional recipe.
MAKES 4 SERVINGS
INGREDIENTS:
1 block (14 to 16 ounces) firm or extra-firm regular tofu, well-drained
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 (optional)
½ teaspoon smoked paprika
¼ teaspoon ground turmeric
1/8 teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste
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.
Put the vegan mayonnaise, mustard, optional miso, 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.
Taste and add some freshly ground black pepper and more salt, if desired. Cover and refrigerate until serving.
This Vegan Egg Salad recipe is from my new book, Vegan for Everyone. Published by Scribe Publishing Company, ©2020. Reprinted by permission. Photo Credits: Laura Theodore and Hannah Kaminsky
