It’s summertime, which means it’s peak picnic and barbecue season. And all around the world, egg salad and egg salad sandwiches are on the menu. Except if you’re a vegan. Then you can’t eat egg salad… Or can you?
We think you already know where we’re going with this one. Plant-based “egg” salad can totally be a thing. And here is how you make it. Guess what? It’s even easier than “real” egg salad.
Ingredients
- Tofu
- Vegan mayonnaise
- Nutrititonal yeast
- Yellow mustard
- Green onions
- Himalayan sea salt
- Turmeric
- Salt
- Pepper
Directions
Start by chopping the tofu into small cubes. We recommend medium-firm tofu because that’s what has a consistency closest to real eggs.
Once your tofu is all chopped up, put it in a bowl with the other ingredients, including the vegan mayo, nutritional yeast, yellow mustard, and a couple of chopped-up green onions. Most importantly, don’t forget the Himalayan sea salt and turmeric, which give the tofu an eggy flavor and look.
Mix it up gently until everything is well combined. Taste and season further with salt and pepper as you’d like. For serving, we highly recommend piling up a big scoop of “egg” salad on some toasted whole wheat bread with lettuce and sliced tomato.
