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!!!
ABOUT THE RECIPE:
This delicious vegan, egg-free sandwich spread beautifully replaces the traditional recipe.
MAKES 4 SERVINGS
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)
⅓ cup of minced green olives, with pimentos or minced black olives
1 teaspoon Italian seasoning blend
3 heaping tablespoons vegan mayonnaise, plus more if needed
1 rounded tablespoon Dijon or spicy brown mustard
1 rounded teaspoon mellow white miso or chickpea miso (optional)
½ teaspoon smoked paprika
¼ teaspoon ground turmeric
⅛ teaspoon 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 still 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. Add a bit more vegan mayonnaise if the vegan egg salad still seems dry.
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
ABOUT THE RECIPE:
This delicious vegan, egg-free sandwich spread beautifully replaces the traditional recipe.
MAKES 4 SERVINGS
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)
⅓ cup of minced green olives, with pimentos or minced black olives
1 teaspoon Italian seasoning blend
3 heaping tablespoons vegan mayonnaise, plus more if needed
1 rounded tablespoon Dijon or spicy brown mustard
1 rounded teaspoon mellow white miso or chickpea miso (optional)
½ teaspoon smoked paprika
¼ teaspoon ground turmeric
⅛ teaspoon 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 still 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. Add a bit more vegan mayonnaise if the vegan egg salad still seems dry.
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!
Notes
