Best 2 Vegan Egg Salad Recipes
Have you ever thought that egg salad could also be enjoyed by vegans? Indulge in this delightful and nutritious Vegan Egg Salad, a plant-based rendition of the classic egg salad. This recipe is packed with wholesome ingredients like tofu, chickpeas, and a tangy dressing that mimics the flavors of a traditional egg salad. Discover a world of taste and health as you explore this vegan version, perfect for sandwiches, salads, or as a dip.
For those with dietary restrictions or simply seeking a healthier alternative, the Vegan Egg Salad caters to your needs. This recipe showcases two variations: the Classic Vegan Egg Salad, reminiscent of the original egg salad with its creamy texture and tangy flavor, and the Chickpea-Based Vegan Egg Salad, offering a delightful twist with the addition of chickpeas for a protein boost. Additionally, the article provides a bonus recipe for a zesty Lemon-Tahini Dressing, the perfect complement to enhance the flavors of the egg salad.
THE BEST VEGAN "EGG" SALAD
This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.
Provided by Caitlin Shoemaker
Categories Entree
Time 20m
Number Of Ingredients 11
Steps:
- Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
- To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
- Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
- Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.
VEGAN EGG SALAD
Vegan tofu salad that tastes freakishly similar to egg salad. The black salt gives it the distinctive eggy sulfur flavor. Serve on bread or in lettuce bowls.
Provided by Sarah Dipity
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 5.7 g, Fat 7.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 457.3 mg, Sugar 2.8 g
Tips:
- Use firm tofu: Extra firm or firm tofu is best for this recipe, as it will hold its shape better than softer tofu.
- Press the tofu well: Pressing the tofu removes excess water, which helps to create a more firm and flavorful egg salad.
- Use a variety of vegetables: This recipe calls for celery, onion, and red bell pepper, but you can also use other vegetables, such as carrots, cucumbers, or radishes.
- Add your favorite seasonings: Feel free to add your favorite seasonings to the egg salad, such as dill, paprika, or garlic powder.
- Serve immediately or chill: Vegan egg salad can be served immediately or chilled for later. If you are chilling it, be sure to stir it before serving.
Conclusion:
This vegan egg salad is a delicious and healthy alternative to traditional egg salad. It is perfect for sandwiches, wraps, or salads. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite. Tip: For a smoky flavor, roast the tofu before crumbling it. Note: Nutritional information is approximate and may vary depending on the ingredients used.
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