I loved egg salad as a kid. Stinky, creamy, delicious egg salad. Egg salad sandwiches were the perfect summer lunch and sometimes even crackers with egg salad as a snack.
Honestly, I kind of forgot about them when I became an adult. And even more so once I switched from vegetarian to vegan. But then one day this summer it hit me. I needed an egg salad sandwich.
But I couldn’t order one from the local vegan joint that carries them because I’m picky and loathe “crunchies” in my creamy, smooth egg salad. Onions? Never. Celery? No way. GRAPES?! nah nah nah.
I scoured the internet for recipes and they all looked ok. But I knew there just wasn’t going to be enough flavor for me. So, I decided to make my own.
And here she is. Slather her on sourdough or crackers. And add crunchies if you’re into that sort of thing.
Vegan Egg(less) Salad
- tofu press (optional)
- 1 block (~14 oz.) Firm tofu; drained and pressed (extra firm will work, but firm is best for texture here)
- ½ c. Vegan mayo (I like Follow Your Heart Vegenaise)
- 2 t. Yellow mustard
- ½ t. Salt
- ½ t. Onion powder
- ¼ t. Garlic powder
- 2 T. Dill pickle juice
- ¼ t. Black pepper
- dash Smoked paprika
- dash Celery salt
- to taste Black salt/Kala Namak; optional (this is optional and gives the eggy flavor)
- "Crunchies" (onions, celery, etc.); optional
- Press tofu for ~20 minutes to get most of the excess liquid out
- Cut tofu block thinly (~¼ inch), lengthwise. Then, the other way. After that, roughly chop into smaller, less uniform pieces.
- Add tofu and all other ingredients except salt and black salt to a medium bowl and gently stir until combined.
- Taste and add black salt/salt to your taste
- Let sit in the refrigerator for at least 45 minutes to let the flavors meld.
- Good for about 3-4 days in the refrigerator