Vegan recipes

Recipe: Vegan ‘egg’ salad

Back when I still ate eggs, egg salad used to be one of my favourite sandwich spreads. Now that I am a near-vegan, I kind of miss it so I decided to try and make my own. Tofu is actually a great egg substitute in this recipe, as the texture closely resembles an egg. The recipe is very easy and much healthier than the classic egg salad.

This curried tofu salad will last about a week in the fridge and is great to make a tofu salad sandwich or to serve on crackers as a snack. Scroll down for the recipe!

Curried tofu salad

Curried tofu salad

Curried tofu salad

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Recipe: Vegan 'egg' salad
Vegan egg salad recipe
Course Snack
Cuisine Vegan
Prep Time 15 mins
Servings
servings
Ingredients
Course Snack
Cuisine Vegan
Prep Time 15 mins
Servings
servings
Ingredients
Instructions
  1. Drain the tofu.
  2. Put tofu in a large bowl and crumble with a fork into small pieces. You can also add the tofu to a food processor and pulse a few times until the tofu is crumbled.
  3. Add chopped shallot to the tofu crumbles.
  4. Add the spices to the crumbled tofu and mix well.
  5. Mix the mayonnaise and mustard well into the tofu crumbles.
  6. Chill the tofu ‘egg’ salad in the fridge for an hour and sprinkle with some nutritional yeast before serving.
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