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Best Vegan Egg Salad

Light and delicious, this salad is perfect on a sandwich or as a side.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: Egg salad, Heart-healthy, Salad, Vegan
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.