Vegan Egg Salad (mayo-free)
Creamy, flavorful, and packed with protein, this vegan egg salad is the perfect plant-based alternative to the classic favorite. It’s easy to make, satisfying, and comes together in minutes—no eggs, no mayo, just pure deliciousness.
Equipment
- Large mixing bowl
Ingredients
- 400 g firm tofu (small cubes)
- 350 g silken tofu (firm, if possible)
- Vegan yoghurt (I’m using almond)
Spices
- 2 tsp Indian black salt (kala namak)
- 1 tsp salt
- 1 tsp dried dill
- 1 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tbsp smooth Dijon mustard
Greens
- 10 g fresh dill
- 10 g fresh chives
- Other optional greens - green onion (spinach)
Instructions
- Prepare the base. In a large bowl, add the vegan yoghurt and all the spices. Stir until well combined and smooth.
- Prepare the firm tofu. Pat the firm tofu dry with a tea towel to remove excess moisture. Cut it into small cubes (1cmX1cm / 0.5”X0.5”) and add to the bowl. Mix well to ensure all cubes are coated.
- Add the silken tofu. Carefully cut the silken tofu into small cubes of the same size. Gently fold it into the mixture to keep its soft texture intact.
- Incorporate the greens. Chop the fresh dill and chives finely, then mix them gently into the salad. If using optional greens, add them at this stage.
Video
Notes
- Tofu size matters. If making sandwiches, smaller cubes make for easier bites, but you can go larger if you prefer a chunkier salad.
- Skip the silken tofu for a firmer texture. If you prefer a more traditional chunky salad, you can omit it.
- No mustard? No problem. If mustard isn’t your thing, leave it out without impacting the overall flavor.
- Adjust seasoning. Feel free to add more kala namak if you want a stronger eggy taste, or reduce it for a milder version.
- Customization options. Add chopped celery or capers for an extra flavor boost.