Vegan Egg Salad Recipe

Vegan Egg Salad (Tofu Egg Salad) Sarah's Vegan …

WebMay 1, 2024 · Give the rest of the block of tofu a coarse chop to mimic the texture of chopped egg whites. Add the tofu to the mixing bowl along …

1. Drain tofu, wrap in a clean tea towel and press for 30 minutes under a plate with a few cans. (This step is important; if you don’t press out excess liquid, your salad will become watery as it sits.)
2. Finely chop half of the tofu. Mash the other half. The different textures will mimic the different textures of egg whites and egg yolks.
3. Stir tofu together with remaining ingredients. You can serve it immediately, but it’s best if you let it marinate for a few hours or even overnight in the fridge.

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The BEST Vegan "Egg" Salad From My Bowl

WebOct 5, 2018 · Instructions. 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 …

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.

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