This vegan egg salad recipe is so yummy and quick and easy to whip up. Perfect to have on hand especially for crowds, picnics and quick summer lunches, this simple vegan salad recipe comes together in a matter of minutes.

I like to make a big batch and keep it in the fridge when I know people will be around the house looking for something to munch on.

This quick vegan egg salad is perfect with rice cakes, crackers, bagels or as a vegan egg salad sandwich. I also love to eat it with some carrot or celery sticks to add some nice freshness.

We love creating vegan egg recipes over here, which is why we whipped up these gorgeous vegan fried eggs and this absolute staple vegan silken tofu scramble.

Vegan Tofu Egg Salad Ingredients

This recipe is incredibly simple with easy ingredients that are all items that easily store in your pantry and you may already have on hand!

• Silken Tofu: We use Silken Tofu as our vegan egg replacement base since it has that nice kind of jiggly egg texture and all you have to is mash it up. It is a little more delicate than an actual egg so just make sure not to over mash.
• Vegan Mayonaisse: Egg salad is not egg salad without mayo. Sorry, that's just how it is. If you want to make this a little healthier, we can recommend our delicious Plant Based Mayo Recipe.
• Black Salt, also known as kala namak is high in sulphur content, making it taste so eggy you won't believe it. Try it, make your friends try it, trick the egg eaters into eating it, it's really the best.
• Dijon Mustard Don't omit the mustard from these vegan eggs or they will be pretty boring tasting.
• Turmeric: vegan egg salad needs that perfect light yellow color to look tasty and amazing. A little turmeric goes a long way.
• Garlic Powder: Life is not complete without garlic. Does anyone else just go through tons of it. Okay, I'll be honest, I really just go through tons of garlic powder not fresh because I'm too lazy.
• Pickles: Pickles, while not necessary, add such a great vinegary crunch to the egg salad. Just chop a few and throw them in.
• If I'm making a vegan egg sandwich I will sometimes omit it and just add pickle slices to the top which adds the flavor but not so much crunch.
• Red Onion: Like the pickles, you can add these or omit, but a little red onion goes a long way, flavor-wise. Chop it very small though, most people don't want a huge bite of red onion in their egg salad.

Instructions

1. Drain the silken tofu and place in a large mixing bowl
2. Break up the silken tofu into large chunky pieces
3. Add the remaining ingredients and mix until all ingredients are combined and tofu has the chunkiness and consistency you like from vegan egg salad
4. Serve this vegan egg salad with rice cakes, crackers, cut veg or as a sandwich!

Substitutions

• You can add some finely chopped red pepper to the mix if you enjoy extra veggies

Equipment

• Mixing bowl
• Chopping Board

Storage

This delicious vegan egg salad is very easy to make ahead of time. You can make a big batch and store it in the fridge for at least three days (that's the longest we've tested it out for). Store it in a clean, air tight container.

If you are making sandwiches from it, don't assemble until right before as the bread will most likely get soggy.

This vegan egg salad would not be suitable for freezing as it will separate and the texture will not be nice.

Check out more of our vegan salad recipes click here!

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