Easy Vegan Eggless Salad
Servings: 8
Calories: 114kcal
Easy Vegan Eggless Salad 🌱 An easy & delicious plant-based twist on an old-fashioned favorite, egg salad. This is the perfect addition to any brunch or potluck.
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Equipment
- large bowl
- fork
- spatula or spoon for stirring
Ingredients
- 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
Instructions
- 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!
Video
Notes
🥕 Himalayan Black salt is the key ingredient that gives the dish an "eggy" flavor. It has natural sulfur in it. Despite its muted pink-ish color, don't confuse it with Himalayan Pink salt, which is a pale pastel pink. Turmeric adds the "yellow" color to the dish.
🥕IMPORTANT: Be sure to thoroughly drain the tofu before preparing this recipe.
Nutrition
Calories: 114kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
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