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Vegan Egg Salad

Course Lunch
Keyword Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Low-Fat, Oil-Free, Sugar-Free, Vegan
Prep Time 5 minutes
Servings 4 servings
Calories 115kcal

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.

Notes

Adapted from The Happy Herbivore.

Nutrition

Sodium: 340mg | Sugar: 2g | Fiber: 2g | Potassium: 30mg | Calories: 115kcal | Saturated Fat: 1g | Fat: 5g | Protein: 12g | Carbohydrates: 7g