tastes like egg salad, but woke
Table of contents
About this Recipe
This recipe is all about transforming simple ingredients into something rich, creamy, and surprisingly egg-like. It’s packed with plant-based protein thanks to tofu, which makes it a fantastic choice for a nutritious meal. The magic of Indian black salt (kala namak) gives it that signature eggy flavor without needing actual eggs. Plus, it’s incredibly simple—just a bit of chopping, mixing, and you’re good to go! You’ll love it because it’s light yet satisfying, great for sandwiches, wraps, or just eating straight from the bowl. I made this because I missed egg salad but wanted a healthier, cholesterol-free, and dairy-free version that still hit all the right notes. Mission accomplished.
Ingredient Notes & Substitutes
Firm tofu: This gives the salad its signature texture, mimicking the firmness of boiled egg whites. Be sure to pat it dry to remove excess moisture for the best consistency.
Silken tofu: The secret to the creamy, yolk-like richness of this salad. If you prefer a chunkier texture, you can skip this, but it really adds that perfect contrast.
Vegan yoghurt (almond or alternative): Creamy base that helps bind everything together. You can also use soy or coconut yogurt depending on preference.
Indian black salt (kala namak): The key ingredient for the eggy flavor. This sulfur-rich salt delivers the unmistakable taste of eggs—don’t skip it!
Dried dill: A classic herb that adds a subtle freshness and slight tangy undertone.
Nutritional yeast: Brings umami and a mild cheesiness, making the flavors more complex and satisfying.
Turmeric: Gives the salad a beautiful golden hue, resembling traditional egg salad. Just a little goes a long way.
Smooth Dijon mustard: Adds a touch of sharpness and depth. If you prefer a milder taste, yellow mustard works too.
Fresh dill: Adds brightness and an extra layer of herbaceous freshness.
Fresh chives: Provides a subtle onion-like sharpness without being overpowering.
Optional greens (green onion, spinach): For extra crunch, color, and nutrition. Feel free to customize based on your preference.
Step-by-step short instructions
Recipe card with notes
Vegan Egg Salad (mayo-free)
Equipment
- Large mixing bowl
Ingredients
- 400 g firm tofu (small cubes)
- 350 g silken tofu (firm, if possible)
- Vegan yoghurt (I’m using almond)
- 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
- 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.
