Are you heading to a barbecue or a picnic this summer? If you are, you probably know one thing that you can definitely expect to see there: egg salad. Unfortunately, as a vegan, you typically can’t indulge in the creamy goodness. Unless, of course, you make and bring your own vegan egg salad. Made with what? Tofu, of course. Here is how to make it.
Ingredients
- Firm or medium-firm tofu
- Vegan mayonnaise
- Nutritional yeast
- Yellow mustard
- Green onion
- Himalayan sea salt
- Turmeric
- Salt
- Pepper
Directions
Putting together this vegan egg salad is incredibly simple, even easier than making real egg salad (no need to boil eggs!).
Start by cutting up your drained, dry tofu into small cubes. In a large bowl, combine the tofu cubes, vegan mayo, nutritional yeast, yellow mustard, and green onion. Don’t forget the Himalayan sea salt, which gives the tofu its eggy flavor, and the turmeric, which lends a yellow, eggy color. Mix it all together until well combined and then season with salt and pepper to taste.
You can serve it on its own just like that or, alternatively, as part of an egg salad sandwich. Just pile a big spoonful onto some bread and add lettuce and tomato.
