Name: Vegan Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 14-16 ounces firm tofu (pressed); ½ cup raw unsalted cashews; ¼ cup water reserved from soaking cashews (more as needed); ½ teaspoon nutritional yeast; 1 teaspoon lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon kala namak (black salt); ½ teaspoon garlic powder; ¼ teaspoon black pepper (more to taste); ¼ teaspoon turmeric; 2-3 green onions (chopped); crusty sliced bread; Dijon mustard; lettuce

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Vegan Egg Salad

Nutrition Facts

Per serving · recipe makes 6 · 10m total

Servings

Calories

13% of a 2,000 cal day

265KCAL

Protein

14g28% DV

% DAILY VALUE

Total Fat9g

12%

Saturated2g

10%

Unsaturated7g

—

Total Carbs33g

12%

Fiber2g

Total Sugars3g

—

incl. Added Sugars2g

Starch28g

—

Sodium787mg

34%

% Daily Value is based on a 2,000 calorie day.

This vegan egg salad is made with firm tofu, cashews, and kala namak to get an extra eggy taste without the actual egg! Serve it with a piece of sourdough or some chips for an easy lunch.

Ingredients

6 SERVINGS

14–16 ozfirm tofu — pressed
½ cupraw unsalted cashews
¼ cupwater reserved from soaking cashews
½ tspnutritional yeast
1 tsplemon juice
2 tspDijon mustard
1 tspkala namak (black salt)
½ tspgarlic powder
¼ tspblack pepper
¼ tspturmeric
2–3green onions — chopped

For Serving

crusty sliced bread
Dijon mustard
lettuce

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

10m total

Read the method on Alternative DishSarah Pilley’s original page

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dairy freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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