Jul 23, 2021 (Last updated Sep 21, 2021) by Hannah Sunderani
You are going to love just how easy this vegan egg salad recipe is, and how much it tastes like real egg salad! This vegan egg salad recipe is made using tofu. It’s protein packed with perfect eggy consistency and creamy eggy flavour. It takes minutes to whip together, and the ingredients are healthy and minimal.
Enjoy this nutritious recipe scooped between your favourite bread for a delicious vegan egg salad sandwich.
Now, let me tell you exactly how to make this recipe, so that you can enjoy it pronto!
This Vegan Egg Salad is:
I mean, you can’t ask much more of a vegan egg salad recipe, now can you? Both the taste and ease of this recipe is so good that I know you’re going to have it on repeat!
It is so easy to make vegan egg salad. I’ve said it a few times now, and I really mean it! The recipe requires just 7 ingredients and can be thrown together in less than 10 minutes. You don’t even need to press the tofu in advance.
Trust me when I say that this recipe is so easy that you’ll be adding it to your weekly meal-prep.
To make this recipe, we will begin by chopping the tofu into small cubes, I like to make them about 1/2 inch in size.
In a small mixing bowl, add vegan mayo, mustard and spices, and whisk together to combine.
Then toss in the tofu and mix. I like to use a fork here to mash up some of the tofu chunks to create different textures in the eggy mixture, just like you would find in a real egg salad recipe from mashing the hard boiled egg.
Finally, toss in some fresh chives and mix! This is optional, of course, but I really love the fresh taste that the chives offer to the egg salad. You could also use a bit of red or green onion here too!
Using tofu in replace of egg is a great plant-based alternative. Not only is this recipe comparable to egg salad in taste and texture, but it’s nutritious too. According to Women’s Health, tofu scramble and scrambled eggs are nutritionally comparable.
Pitted against each other: 140g of tofu scramble had 16g of protein. Whereas, 2 medium-sized egg scramble had 12.8g of protein. You can see all the nutrition facts compared in this article.
I mean….the proof is in the scramble.
As you can see, it’s so easy to substitute this vegan egg salad recipe for traditional egg salad. You’ll still reap all the nutritional benefits, and it’s 100% plant-based.
Growing up, I ate a lot of egg salad sandwiches for lunch! In fact, it was one of my favourite requests to bring to school. (Even though I did garner some unwanted attention for its stinky-ness! hehe).
What I mean to say, is that I absolutely loved egg salad sandwiches as a kid, and I’m so glad to have this vegan version of my childhood favourite. All-in-all, this recipe is definitely kid-friendly!
Now that I’m older, I like to swap the Wonderbread for rye bread or sourdough, filled generously with vegan egg salad and topped with greens. It’s also delicious as an open-faced sandwich served on toast. (A great breakfast option too if you’re a savoury breakfast lover).
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So there we have it! A delicious vegan egg salad recipe that’s so easy to make and tastes just like the real thing. It’s eggy and creamy, protein-packed, nutritious and takes minutes to make. I know you’re going to love this recipe as much as we do!
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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