Vegan Egg Salad

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UPDATED 04/08/22: I recently rejoined Weight Watchers (WW) and revamped this recipe to not only taste better but is healthier than the original recipe. Tofu is a great replacement for eggs, especially scrambled eggs, or egg salad. It’s also great for you, as it is high in protein, low in carbs and calories, and filled with calcium, manganese, copper, vitamin A, phosphorus, iron, magnesium, and zinc. It’s become ones of my go-to’s for daily protein intact because it is delish in so many forms. This egg salad is super easy to make and makes a great meal for workday lunches. I love Ole brand high fiber wraps for this meal because they are only one WW point and are packed with nutrients. Add mixed greens, diced tomatoes, and avocado and you have the making of a good time. With the black salt and all the other ingredients in play here, I dare anyone tell me it isn’t traditional egg salad with chicken eggs.

One serving of this meal is one WW point for me, but you can click here for the recipe in the WW app so you can track it for yourself. This doesn’t include bread or anything past the serving of egg salad.

I always loved egg salad growing up, and I make a mean deviled egg. I haven’t made an egg salad sub since becoming vegan and I am not sure why. NoButcher is a great vegan butcher here in Vegas that I frequent often. The two things I always buy in bulk are their turkey pasta salad and their egg salad. My egg salad doesn’t taste like theirs which I love, but this version is equally as delicious if you ask me.

I forgot how easy this is to make too, since you don’t have to cook anything, and you can make the sauce while you press the tofu. This is the perfect thing to make when you need a quick meal on the fly, and you’ll have extra for later.

Thanks for reading,

Jessica

Vegan Egg Salad

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Yield: 3-4

Author: Jessica Morton

Prep time: 20 MinTotal time: 20 Min

Ingredients

• 1 Block organic firm tofu (pressed and crumbled to resemble mashed up egg)
• 1 TBSP Vegan mayo
• 1 TBSP TJ’s Dill Pickle Mustard (this is a Summer only item, sub regular mustard if you don’t have it)
• 1 TSP Nutritional yeast
• ½ TSP TJ’s onion salt
• ½ TSP Garlic powder
• ½ TSP TJ’s Green Goddess seasoning
• ½ TSP Dried dill weed
• ¾ TSP Black salt (This will give you that “eggy” taste. A little goes a long way and can be found online or in Indian/Asian markets)
• ¼ TSP Turmeric
• 1/8 TSP Smoked paprika
• Salt and Pepper to taste
• 1 medium/large dill pickle, diced small (I prefer cold pickles over shelf-stable ones. I like Grillo’s and Sonoma Brinery Manhattan style pickles)
• 4 TBSP pickle juice (this is a secret of my mom’s and I think it adds a nice kick)

Instructions

1. 1. Press tofu using a tofu press or a plate, towel, and books depending on what you have on hand.
2. 2. Mix all the other ingredients together and season to taste while the tofu is being pressed.
3. 3. Crumble the pressed tofu in a large bowl until you get the tofu to look like a mix of cut up egg whites and smashed egg yolks.
4. 4. Add the sauce mixture to the crumbled tofu and mix well to coat all the tofu.
5. 5. Season to taste and keep in a sealed container for up to a week in the fridge. This can be eaten right away but gets better over time.