This super simple Vegan Egg Salad is totally delish! It is sooo easy to make, and comes together in 5 minutes. It's also keto, high-protein, low-carb, dairy-free, egg-free, oil-free & gluten-free. The perfect vegan lunch!
Egg salad (slathered in mayo) was a big part of my diet during my growing up years.
I liked egg salad sandwiches, egg salad with crackers, or egg salad straight out of the bowl.
After becoming vegan, I was sure my egg salad days were over... and then I discovered this Vegan Egg Salad recipe!
Not only is this egg-free salad significantly lower in calories in fat than your typical egg salad, it is also just as satisfying and delicious!
If you are an ex-egg salad lover looking for a healthier substitution, look no further ??
I promise you will not be disappointed by this delish Vegan Egg Salad. Enjoy!
Cost per serving: $0.47
Calories per serving: 115
Equipment you'll need: large mixing bowl
What you'll need to make Vegan Egg Salad:
- Extra firm tofu
- Celery
- Soy sauce
- Nutritional yeast
- Dijon mustard
- Relish
- Turmeric
- Garlic powder
- Onion powder
- Low-fat vegan mayo
How to make Vegan Egg Salad:
- Crumble tofu
- Mix all ingredients together
- Enjoy!
Vegan Egg Salad Nutrition Facts:
- 115 calories
- 5g fat
- 7g carbs
- 5g net carbs
- 2g fiber
- 2g sugar
- 12g protein
Other recipes you may enjoy:
- Vegan Tuna Salad (Gluten-Free + Oil-Free)
- Vegan Sloppy Joe's (Keto + Gluten-Free + Oil-Free)
- My FAVORITE Veggie Burgers of All Time (Gluten-Free + Oil-Free)
- Hilary's Amazing Veggie Burgers (Gluten-Free + Allergen-Free)
Ingredients: makes 4 servings
1 block extra firm tofu, drained
1 stalk celery, diced
1 Tbsp low-sodium soy sauce
1.5 Tbsp nutritional yeast
1.5 Tbsp Dijon mustard
2 Tbsp relish
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
2 Tbsp vegan mayo
Method:
- Crumble drained tofu with your hands into large mixing bowl until it resembles the consistency of egg salad.
- Mix in the remaining ingredients and combine thoroughly.
Adapted from The Happy Herbivore.
Vegan Egg Salad
Ingredients
- 1 block extra firm tofu, drained
- 1 stalk celery diced
- 1 Tbsp low-sodium soy sauce
- 1.5 Tbsp nutritional yeast
- 1.5 Tbsp Dijon mustard
- 2 Tbsp relish
- 1/2 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 Tbsp vegan mayo
Instructions
- Crumble drained tofu with your hands into large mixing bowl until it resembles the consistency of egg salad.
- Mix in the remaining ingredients and combine thoroughly.
Hey Annie!
Just found your blog and its great! Awesome work 🙂
I was thinking of maybe making this for my parents and see if they would like it, I know they liked egg salads (usually a curried egg variety) in the past.
Ok so now the "embarrassing" part :p What is this relish of which you speak? LOL! I'm Australian and have found some MAJOR difference in American products and product names/descriptions on websites before :p (Thinking mainly tomato sauce/ketchup/tomato paste/ tomato puree hehe same names BUT they're TOTALLY different things here).
Can't wait to try this out! Thank you
Hi Alejandro!!
I'm referring to dill pickle relish. Here is what it looks like: http://www.walmart.com/ip/Vlasic-Dill-Pickle-Relish-10-fl-oz/10308958
Please let me know how this recipe turns out! 🙂
Strangely enough, I don't think I've ever had an egg salad before going vegan! I did, however, definitely enjoy the combination of eggs and mayo in a sandwich, so I think an egg salad would have been right up my street. I second the above comment though, what exactly are you referring to as "relish"? :p
I am referring to dill pickle relish. Here is what it looks like: http://www.walmart.com/ip/Vlasic-Dill-Pickle-Relish-10-fl-oz/10308958
Hope you enjoy! 🙂
Hi Annie: I just finished having this for lunch. It was very good! It did have the same flavors and mouthfeel of egg salad. For some reason, my egg salad was darker than yours. Maybe it was the brand of turmeric I used (McCormick). Anyhow, this was still a delicious recipe. I think I enjoyed it more than regular egg salad!
Hi Christina!
So glad you liked the egg salad! Interesting it was darker - must have been the turmeric. Thanks so much for your comment 🙂
Warmly,
Annie
You're welcome! I look forward to having this for lunch again tomorrow.
How many days will this last in the fridge after you make it? Thanks!!
I would say 3-5 days. But I'd give it the sniff test 🙂
I have looked at so many vegan "eggsalad" recipes but this is the first one I really think I would like! I can't wait to gather the ingredients and try this. Thank you!
Hi Bonnie! Would love to hear how it turns out once you've tried it. This is one of my faves!
This was delicious! I used Sweet Pickle Relish though.
Yay!! So happy you enjoyed this recipe ?
I love the recipe but found the soy sauce overpowering. Next time I'll cut back or eliminate but other than that, I'm thrilled to nav e egg salad back in my life! Lol thanks!
Hi Angela!! Thanks for your comment! I hope you like it even more with less soy sauce! ?