Vegan Egg Salad
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.
Servings: 6
Calories: 119kcal
Equipment
- Blender
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
For Serving
- crusty sliced bread
- Dijon mustard
- lettuce
Instructions
- Press your tofu to remove the majority of the liquid.14-16 ounces firm tofu
- Boil a small pot of water, then let the cashews soak for about 10 minutes to soften them.½ cup raw unsalted cashews
- Blend together the ingredients for the egg salad dressing. Start by adding ¼ cup of the water from soaking the cashews. Add more as needed to get a smooth, creamy dressing. I usually add 2 to 3 more tablespoons of the hot water.¼ cup water reserved from soaking cashews, ½ teaspoon nutritional yeast, 1 teaspoon lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon kala namak, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon turmeric
- Roughly chop the tofu in different directions to get different-shaped pieces. This works better than crumbling it. A combination of perpendicular and diagonal cuts works well.
- Mix together the tofu with the dressing and the chopped green onions. Taste and add more salt and pepper if needed.2-3 green onions
- Serve on a piece of toasted bread with more Dijon mustard and lettuce.crusty sliced bread, Dijon mustard, lettuce
Notes
Tofu tip: To press the tofu without using lots of paper towels, try placing your block of tofu into an airtight container that is slightly shorter in depth than the tofu. This will compress it and remove a lot of water. Then, after a couple of hours, just dry off any excess liquid with a single paper towel.
Storage: Store this salad in an airtight container in the refrigerator for 3 to 5 days.
* The nutritional info is calculated without the serving suggestions.
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 6g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 411mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
