EASY TOFU EGG SALAD

HIGH PROTEIN - 10 MINUTES

This vegan egg salad is quick and easy to make. Great to meal prep for a high protein vegan lunch. Dairy free and tastes like eggs. Takes 10 minutes. 

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Prep Time:  10 min

– 14 ounces of extra-firm tofu – ½ small red onion  – ½ cup vegan mayonnaise – 2 tablespoons mustard – ½ teaspoon black salt – 2 tablespoons dill relish – 1 teaspoon dried dill  – black pepper to taste – salt to taste

Cook Time: 0 Min

Ingredients

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1

Use a tofu press or some heavy pans to get excess moisture out of the tofu. This makes sure the tofu egg salad isn't soggy. 

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Press the tofu

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2

Chop the tofu into small cubes. Take about 1/4 of the tofu and smash it with the back of the fork to create varying textures. 

Chop the tofu

3

Add all of the dressing ingredients like the vegan mayonnaise and mustard and dill relish to a large mixing bowl and mix.

Mix the dressing

4

Add the tofu to the large mixing bowl with the dressing. Add the onions and dill. Add the black salt, which will give this an eggy flavor. 

Mix everything

RECIPE TIPS

-Don't skip the black salt - this is what gives this recipe the eggy flavor. - You can find black salt online or at an Indian grocery store, it's also called kala namak.

RECIPE TIPS

-To make this gluten free, use gluten free bread, or serve on romaine lettuce leaves.  - This lasts in the fridge for five days and is great to meal prep ahead of time. 

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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.