Vegan egg salad Calories

To make vegan egg salad, crumble firm tofu with a fork and mix it with vegan mayonnaise, mustard, salt, and pepper. Add herbs or chopped celery if you like, leaving some tofu pieces intact for a texture closer to chopped egg.

Kala namak, also called black salt, gives vegan egg salad much of its familiar egg-like, sulfurous flavor. Add just a pinch at a time and taste as you go, since too much can make the salad overly salty and pungent.

Firm or extra-firm tofu works best for vegan egg salad because it holds small pieces when crumbled. Drain and press it first to remove excess water; soft or silken tofu tends to make the mixture too smooth and loose.

Yes, you can make vegan egg salad with chickpeas instead of tofu. Lightly mash some of the chickpeas and leave the rest whole for texture; the result will be heartier and less like the soft, egg-style texture of tofu.

Vegan egg salad is often watery because the tofu was not drained well or watery vegetables were added. Press the tofu, pat chopped vegetables dry, and mix in the vegan mayonnaise gradually so you can control the consistency.

Vegan egg salad generally keeps for 3–4 days in a covered container in the refrigerator. Use a clean utensil when serving and return it to the fridge promptly; discard it if its smell or appearance changes noticeably.

Freezing vegan egg salad is not recommended. Tofu can release water as it thaws, and vegan mayonnaise may separate, leaving the mixture grainy or watery; make a smaller batch and refrigerate it instead.

Vegan egg salad is commonly served in a sandwich, on toast, or in a lettuce wrap. Add crunchy vegetables such as celery or sliced cucumber for contrast, and assemble sandwiches shortly before eating to keep the bread from getting soggy.

Mashed avocado or unsweetened plant-based yogurt can replace vegan mayonnaise in vegan egg salad. Avocado makes the mixture creamy and rich, while plant-based yogurt gives it a tangier, lighter consistency; add either gradually.