Before I get to this vegan egg salad recipe, I just want to say it’s been a while since I’ve actually eaten tofu. When my son was younger (he’s now 16 years old), he was a very picky eater. But surprisingly enough, he LOVED tofu. It had to be pressed, cubed and fried in a pan with a little non-stick spray and salt and pepper. That was literally it.
He has since expanded his tastes and does get more variety, but I’m sure he’d still eat tofu if I prepared it for him.
This recipe was inspired by a dietitian friend of mine. I have known her for over 12 years. She was the very first dietitian I shadowed when thinking about becoming a dietitian. I remember what a great impression she made on me for the profession of dietietics. She was an outpatient RD at the time and also saw the rehab facility patients, making sure each person was nutritionally meeting their needs. She loved what she did and it showed. I’m sure she was the sunshine in a lot of people’s days. And of course, still is.
I though to myself, “I can totally see myself doing this for a living”. Hence, I continued to follow my path towards becoming a registered dietitian.
Before I left, she gave me a recipe or two to try. An Eggless Egg Salad recipe was one of them, which I still have today.
The recipe below was inspired by hers. I tweaked it to fit my tastebuds- as I’ve always liked celery in my egg salad. But feel free to tweak it to your liking as well.
Thank you Kelly for the great recipe inspiration and making such a wonderful impression on a young RD to be!
Table of Contents
An Important Note
Another quick note about this vegan egg salad recipe. Many vegan egg salad recipes on the internet mention adding “black salt” to their vegan egg salad. I wondered, “what in the world is black salt?” Well, I did a little research and found out. It’s actually called kala namak or Indian black salt. One brand’s packaging states it is a Himalayan rock salt that has a high sulfur content, which gives it its flavor and smell. Which makes complete sense to add to a vegan egg salad to give it that “egg” taste. So if you have any or want to to give it a try, let me know if it is any good. Chances are I’ll purchase some somewhere along the way and try it the next time around.
vegan egg salad
- 2 -14 oz packages firm tofu prepared as in Step 1
- 2 celery stalks chopped
- 4 green onions (scallions) chopped
- ¾ cup vegan mayonnaise
- 2 Tbsp prepared mustard
- 1 Tbsp turmeric
- 1 tsp salt
- 1 tsp pepper
- Remove each block of tofu from package and press between several sheets of paper towel to remove as much water as possible. Then chop into pea-sized bits.
- Combine tofu bits and all other ingredients in a large bowl.
- Mix well and EAT!
- Try adding chopped pickles and white onion in place of celery and green onion (this is how my husband prefers his).
- If you have any Indian black salt, try 1/2 tsp in place of regular salt.
Kiran Campbell is a registered dietitian and entrepreneur with 13 years of experience. She has a degree in psychology as well as dietetics. She is also a proud member of the Academy of Nutrition and Dietetics’ and its Cardiovascular Health and Well-being Dietetics Practice Group among others. Kiran proudly presents and promotes the most up-to-date, science-based nutrition information on all things heart-related. She aims to serve not only individuals with heart disease, but also those wanting to protect against it. Learn more about Kiran by visiting her About Page.