Vegan Egg Salad

Egg salad is definitely one you’d think cannot be done, but low and behold here it is!

vegan egg salad on piece of toasted bread with tomato and fresh chives
By From My Bowl

INGREDIENTS

  • 2 blocks Medium-Firm Tofu, pressed*
  • 1 cup Cashews, soaked for at least 4 hours
  • ½ tsp Nutritional Yeast
  • 1 tsp Lemon Juice
  • 2 tsp Dijon Mustard
  • 1 tsp Distilled White Vinegar
  • 1 tbsp Fresh Chives, chopped
  • 1 ½ tsp Kala Namak (Black Salt)*
  • ¼ cup Filtered Water
  • Black Pepper, to taste
  • ¼ tsp Turmeric (Optional, for color)

INSTRUCTIONS

  1. 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.”
  2. 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.
  3. 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.
  4. 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.

Original Recipe By From My Bowl

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