Connoisseurus Veg · by Alissa★ 5.0 (7)
Vegan Egg Salad
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 21%
CARBS 5G10% OF CAL
2G FIBER1G OTHER2G TOTAL SUGAR
FAT 15G70% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on egg salad using crumbled tofu, vegetables, and creamy vegan mayo with mustard and tahini. Familiar and satisfying, it works in sandwiches or as a side salad.
sideamericansaladtofudairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup vegan mayo, (or more, if you like)
- 2 tablespoons Dijon mustard
- 1 tablespoon tahini ((optional))
- 2 teaspoons red wine vinegar
- 1/2 teaspoon turmeric ((optional, for eggy color))
- 1 (14 ounce or 400 gram) package extra firm tofu, (drained, patted dry and roughly chopped)
- 1/4 cup diced red onion ((Note 1))
- 1/4 cup dill pickle relish
- 2 tablespoons finely chopped fresh parsley
- 2 medium celery stalks, (finely diced)
- 2 medium carrots, (finely diced)
- 2 scallions, (chopped)
- Kala namak ((optional, for eggy flavor), to taste (Note 2))
- Black pepper, (to taste)
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 21%
CARBS 5G10% OF CAL
2G FIBER1G OTHER2G TOTAL SUGAR
FAT 15G70% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 518mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 308mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 518MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.