Mock Egg Salad
A simple and satisfying plant-based egg salad using tofu as a base, perfect for sandwiches or snacking.
14 oz
Extra-firm Tofu-drained and crumbled
1/4 cup
Vegan Mayonnaise
1 tbsp
Yellow Mustard
1/2 tsp
Garlic Powder
1/4 tsp
Black Pepper
See all 9 ingredients ↓
A simple and satisfying plant-based egg salad using tofu as a base, perfect for sandwiches or snacking.
Instructions
- Crumble the Tofu into a medium bowl.
- In a small bowl, whisk together all Sauce ingredients until well combined.
- Pour the Sauce over the crumbled Tofu and mix gently to coat.
- Add the Mix-ins to the Tofu mixture and stir until evenly distributed.
- Chill for at least 10 minutes to allow flavors to meld. Serve on bread, crackers, or lettuce wraps.
-
14 oz
397 g
Extra-firm Tofu-drained and crumbled
-
1/4 cup
60 mL
Vegan Mayonnaise
-
1 tbsp
15 mL
Yellow Mustard
-
1/2 tsp
2.5 mL
Garlic Powder
-
1/4 tsp
1.25 mL
Black Pepper
-
1/4 tsp
1.25 mL
Turmeric-for color
-
Pinch
1 g
Black Salt (Kala Namak)-optional, for eggy flavor
-
1/4 cup
30 g
Celery-finely diced
-
2 tbsp
30 mL
Red Onion-finely diced
Equipment
- Medium bowl
- Small bowl
- Whisk
- Spoon
Instructions
- Crumble the Tofu into a medium bowl.
- In a small bowl, whisk together all Sauce ingredients until well combined.
- Pour the Sauce over the crumbled Tofu and mix gently to coat.
- Add the Mix-ins to the Tofu mixture and stir until evenly distributed.
- Chill for at least 10 minutes to allow flavors to meld. Serve on bread, crackers, or lettuce wraps.
Nutrition per serving
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