Easy Vegan Eggless Salad 🌱 An easy & delicious plant-based version of a classic favorite dish made even better since it’s 100% vegan. A light and satisfying combo of tofu, crispy celery, pickles & fresh dill tossed in the tastiest dressing.
Being vegan doesn’t mean you can’t still enjoy traditional family recipes. By replacing animal products with plant-based ingredients, it’s easy to update many of your favorite dishes. A perfect example is this simply delish 100% vegan version of egg salad made with tofu, crispy celery, fresh dill and dill pickles, vegan mayo, black salt, turmeric and a dash of pepper & paprika
A few years ago, John and I were invited to a potluck pool party and I wanted to bring something that I knew everyone would enjoy. Being the only vegans in the group, I decided to create a plant-based dish that was appealing, delicious and unexpected. So this is what I made. A double batch of this easy vegan egg salad served with french bread, cucumber slices and a side of my mom’s scrumptious vegan old fashioned potato salad. It was a huge hit! Every bite was devoured. There were no leftovers, that’s for sure.
This post may contain affiliate links. I may earn from purchases at no additional cost to you.
The main ingredient in this recipe is tofu. If you haven’t cooked with tofu before, here’s everything you need to know to get started!
What is tofu?
Tofu, also known as bean curd, is a nutrient-rich food created from soy milk that has been heated and coagulated. The soy milk curds are pressed and formed into blocks. Much like traditional cheesemaking. The word “tofu”comes from the Japanese term for bean + curdled or fermented. Tofu is very mild in taste but it readily absorbs the flavors of seasonings and marinades. It is often served as a plant-based meat or egg replacement. According to Wikipedia, tofu first originated in China more than 2,000 years ago. Today, it is a staple in many Asian countries including Vietnam, Thailand, and Korea.
🥕 Did you know?
As if he wasn’t already amazing enough – the brilliant polymath, inventor, publisher, writer, postmaster, diplomat, and Founding Father – Benjamin Franklin, became an ethical vegetarian at the age of sixteen. He was also the first American known to mention tofu, according to a letter he wrote in 1770, where he referred to it as “cheese from China”.
Is tofu good for you?
Yes! There is good reason why tofu is so popular with vegans and vegetarians. Not only is it perfect for preparing delicious dishes, it is also super nutritious! Low in calories, high in protein and iron, tofu contains all 9 essential amino acids, as well as calcium and magnesium.
🥕 Is tofu gluten-free? Plain tofu is usually gluten-free, but some seasoned tofu products may contain gluten or have been processed with shared equipment. If you have gluten allergies, be sure to purchase only certified gluten-free tofu.
Is it hard to cook with tofu?
It’s easy! Sometimes people are at first intimidated by tofu because they don’t know what to do with it or are worried they’ll prepare it incorrectly. Here’s a little tip: Tofu is very forgiving. You can add almost anything you want to it and it will turn out tasty! It’s hard to undercook or overcook. In fact, you don’t have to cook it all for some recipes, like this vegan eggless egg salad.. Tofu itself is very subtle in flavor and is perfectly suited for marinades and seasonings, as it absorbs and takes on the flavors of whatever you prepare it with. Once you learn the basics about preparing tofu, it will quickly become one of your favorite ingredients to use.
How to choose the right tofu for vegan egg salad
Here’s how. One of the first things you should know is tofu comes in different firmnesses: Silken (for puddings, desserts, and sauces), soft (desserts, dips), medium/firm (scramble, eggless egg salad), and extra firm (braised tofu, strips, sandwiches, barbecue, skewers). The texture and levels of firmness may vary depending on the brands you buy. I suggest trying a few different brands and finding the ones that work best for your particular recipes. For this easy vegan eggless egg salad recipe, you will want to use medium/firm.
How to cook with tofu
Remove the water. Tofu is packed in water. When you are ready to prepare your tofu, you will need to drain off all of the water and press any excess liquid out of the tofu, as it will make the tofu absorb marinades and seasonings much better. The simplest and fastest way is by using a tofu press, but you can also sandwich the tofu between two cutting boards (I suggest first slicing the block of tofu into 1″- 2″ thick slabs) and then press down firmly, or, place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink).
A tofu press is a good friend in the kitchen!
How to make this Easy Vegan Eggless Salad
See the complete recipe below for details
This salad is SO EASY to make! Since it doesn’t require any cooking on the stove, you can put this delish dish together in about 20 minutes or less! It’s the perfect recipe to use when you need to whip up something for unexpected guests or if you’re in the mood for a super tasty & satisfying quick bite. Simply store leftovers (if there are any) in a covered container for up to 3 days.
The secret to making this amazing vegan version of egg salad is a special salt – Himalayan Black Salt, also known as Kala Namak.
What is Kala Namak?
Himalayan Black salt (Kala Namak) is a kiln-fired rock salt mined in the Himalayan region. It imparts an “eggy” flavor in recipes, due to its natural sulfur content. Kala Namak is not actually black in color, instead it ranges from a mauve-grey to a muted pinkish hue. Don’t confuse it with Himalayan Pink salt, which is a pale pastel pink. I use Kala Namak in tofu scramble & my very popular Easy Vegan Tofu Scramble recipe
🥕 If you love this recipe be sure to try these easy & delish dishes!
- Grandma’s Old Fashioned Vegan Potato Salad
- Mom’s Vegan Macaroni Salad
- Easy Vegan Tofu Scramble
- Vegan Jackfruit Tuna Salad
very vegan 🌱 very good
Easy Vegan Eggless Salad
- large bowl
- spatula or spoon for stirring
- 14 oz tofu medium-firm, one package, drained
- 3 stalks celery diced
- 1 tablespoon fresh dill minced
- ⅓ C mayo vegan
- 3 tablespoon dill pickle relish
- ½ teaspoon Himalayan Black Salt (also known as Kala Namak)
- ¼ teaspoon turmeric
- ¼ teaspoon paprika save a pinch for garnish
- 1 teaspoon mustard yellow ballpark style
- ¼ teaspoon black pepper freshly ground
- Thoroughly drain tofu as described in blog post.
- After your tofu is drained, place it into a mixing bowl and break into small pieces with a fork.
- Add chopped celery and dill.
- In a separate bowl or large measuring cup, combine mayo, dill pickle relish, Himalayan black salt, turmeric, paprika, mustard, pepper to make dressing.
- Pour onto tofu and mix well.
- Sprinkle remaining paprika over top and garnish with a sprig of dill.
- Refrigerate and serve. Simply delicious!
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕