Vegan Tofu "Egg" Salad Recipe

American picnic food and comfort food egg salad is popular. Its creamy texture evokes nostalgia and warmth. It can be enjoyed in many ways and is versatile.

1 (16-ounce) package medium or firm tofu 2 stalks diced celery 2 scallions, chopped 2 tablespoons chopped fresh dill ½ cup vegan mayo 1 tablespoon Dijon mustard ½ lemon, juiced 1 teaspoon apple cider vinegar ½ teaspoon black salt (also known as kala namak) ½ teaspoon salt ⅛ teaspoon turmeric ⅛ teaspoon pepper



Press the tofu with a tofu press or in a shallow bowl with a plate on top and something heavy on top. 

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Wait 20 minutes and discard the bowl's water. Cut half the tofu into small pieces. 

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 Mix diced and mashed tofu, celery, scallions, dill, vegan mayo, Dijon, lemon juice, vinegar, black salt, salt, turmeric, and pepper in a large bowl.

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Your appetizer or snack spread will benefit from it. Mix well. Serve tofu egg salad as desired.

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