So close to the taste of egg salad, you won't believe it's vegan!
Best Vegan Egg Salad
Light and delicious, this salad is perfect on a sandwich or as a side.
Servings: 4
Cost: $4
Equipment
- 1 baking pan
- 1 silicone sheet
- 1 cutting board
- 1 sharp knife
- 1 medium size bowl
Ingredients
- 1 tub silken tofu firm or extra firm, approx. 12 oz.
- 1/2 cup vegan mayo
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/8 tsp black pepper
- 2 stalks celery, diced
- 1 tsp mustard
Instructions
- Preheat oven to 325 F.
- Drain tofu, crumble into baking pan lined with silicone mat and spread evenly.
- Bake for 1 hour until just a little golden on top.
- Remove pan from oven and allow to cool. Once cool, transfer tofu to medium size bowl.
- Add remaining ingredients and toss until uniform, breaking up large pieces as necessary.
Notes
This recipe can also be made with regular instead of silken tofu, although silken provides a more "eggy" texture.
If you like onion, 2 tablespoons diced onion is a great addition.