Description
This Vegan Tofu Egg Salad achieves a high-protein alternative to classic lunch staples while providing great flavor and texture. It is enriched with anti-inflammatory spices and fresh fiber-rich vegetables, offering a nutrient-dense, vegetarian meal.
Ingredients
Scale
14 oz Extra-Firm Tofu
1/3 cup Avocado Oil Mayonnaise (Vegan)
2 tablespoons Nutritional Yeast
1 tablespoon Dijon Mustard
1/2 teaspoon Kala Namak (Black Salt)
1/4 teaspoon Ground Turmeric
2 stalks Celery, finely diced
2 tablespoons Red Onion, minced
1 tablespoon Fresh Dill or Chives
Black Pepper to taste
Instructions
- Remove the extra-firm tofu from its packaging and drain the excess water. Wrap the block in a clean kitchen towel and press it gently for about 5 minutes
- Use your hands or a fork to crumble the tofu into a large mixing bowl
- In a separate small bowl, whisk together the avocado oil mayonnaise, Dijon mustard, nutritional yeast, ground turmeric, and kala namak
- Add the finely diced celery and minced red onion to the bowl with the crumbled tofu
- Pour the creamy dressing over the tofu mixture and fold everything together until evenly coated. Add the fresh dill and black pepper, adjusting to taste
- Refrigerate for at least 30 minutes before serving
Notes
Use firm or extra-firm tofu for the best texture.
Kala namak is essential for the egg flavor; adjust to taste.
Add black pepper when using turmeric to enhance absorption.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg