Vegan Eggless Egg Salad Recipe

Name: Vegan Eggless Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: mori-nu extra firm tofu (one 10.5oz package); 1 teaspoon apple cider vinegar; 1 teaspoon agave nectar (or any type of sweetener); 2 teaspoons prepared mustard; 1/2 cup vegan mayonnaise (or your favorite vegan mayo); 1/2 teaspoon turmeric; 1/2 teaspoon nutritional yeast; 1 tablespoon fresh parsley, minced; 1 tablespoon carrot, minced; 2 tablespoons white onions, minced, can use red onion; 2 tablespoons minced celery or 1/2 teaspoon celery seed; paprika (optional); cayenne pepper (optional); black pepper and sea salt

Servings: persons

mori-nu extra firm tofu (one 10.5oz package)
1 teaspoon apple cider vinegar
1 teaspoon agave nectar (or any type of sweetener)
2 teaspoons prepared mustard
1/2 cup vegan mayonnaise (or your favorite vegan mayo)
1/2 teaspoon turmeric
1/2 teaspoon nutritional yeast
1 tablespoon fresh parsley, minced
1 tablespoon carrot, minced
2 tablespoons white onions, minced, can use red onion
2 tablespoons minced celery or 1/2 teaspoon celery seed
paprika (optional)
cayenne pepper (optional)
black pepper and sea salt

1
Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
2
In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
3
Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
4
Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
5
Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
6
The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: mori-nu extra firm tofu (one 10.5oz package), 1 teaspoon apple cider vinegar, 1 teaspoon agave nectar (or any type of sweetener), 2 teaspoons prepared mustard, and more.

Yes, Vegan Eggless Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Eggless Egg Salad

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