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–+ servings
Two egg salad sandwiches with lettuce and hot peppers piled on top of each other with a pickle.

Vegan Egg Salad (easy + eggy)

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people
Author: Tracy Halasz

Ingredients

Tofu Scramble

  • 12 oz block firm tofu, press
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 green onion, sliced

Tofu Scramble Seasoning

  • 1 - 1 ½ tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 2-4 tablespoons non-dairy milk
  • ½ teaspoon kala namak (black) salt
  • ½ teaspoon coarse black salt

Egg Salad Dressing

  • ⅓ cup vegan mayonnaise
  • 2 teaspoons Dijon mustard
  • 1-2 tablespoons dill pickle juice or lemon juice
  • 3 tablespoons red onion
  • 1 stalk celery, finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • ½ teaspoon paprika
  • fresh dill, chopped

Optional Add Ins

  • 2 tablespoons pickles, gherkins or dill, finely chopped
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons capers, chopped
  • 2 green onions, sliced

Instructions

Press the Tofu

  • Wrap a block of medium-firm or firm tofu in a clean kitchen towel or several paper towels. Gently squeeze to remove excess liquid. Place a heavy skillet on top to absorb excess liquid while you prepare the tofu scramble seasonings.

Mix the Seasoning

  • While the tofu presses, whisk the tofu scramble seasonings together in a small dish.

Make the Tofu Scramble

  • Break the tofu into chunks.
  • Heat 1 tablespoon of oil in a non stick skillet until shimmering. Add the sea salt and sliced green onions and cook over medium-high for 1-2 minutes.
  • Add the tofu chunks, stir and cook for ~4 minutes until the tofu starts to take on some color.
  • Then stir in the seasoning and continue cooking for 4-8 minutes until creamy and fluffy. Cook time will vary depending on how creamy-dry you like your scramble, and how hot your pan is. 
  • Remove from heat and let cool while you chop veggies and gather other ingredients.

Preparing the Filling

  • Finely chop the celery and onions. Prepare any optional add-ins as well.

Putting it all Together

  • Add the cooled tofu together with the creamy dressing, chopped veggies, herbs, and spices stirring to incorporate. Garnish with fresh dill. Cover and chill.
  • Enjoy on sourdough with leafy greens and pickles on the side.

Notes

Optional Add Ins: Finely chopped radishes, red onions, capers, sweet green relish (or gherkin pickles), dill pickles or chives.
Optional Spices: Customize the flavor - add cayenne pepper, sriracha, tabasco, Old Bay seasoning, celery seeds or garlic powder to taste.
Serve as a sandwich: Serve on sourdough, white sandwich bread, pita or bagel with leafy greens, sprouts, and a side of pickles.
Storage Tips: store in an airtight container in the fridge for 4 or 5 days.