Vegan Egg Salad
Make eggless egg salad using tofu! This vegan egg salad is a plant-based version of the classic summer recipe, featuring dill pickles and crispy celery, all mixed with whole food plant-based mayonnaise.
Author:
Elizabeth | At Elizabeth's Table
Serves:
4
Prep:
10
minutes
Cook:
0
minutes
TOtal:
10
minutes
Ingredients
- 1 Block Firm or Extra Firm Tofu
- 1/2 Cup Minced Dill Pickles
- 1 Bunch Scallions, thinly sliced
- 2 Celery Stalks, thinly sliced
- 3 Cloves Garlic, minced
- 1/3 Cup Plant-Based Mayonnaise
- 2 Tablespoons Dijon Mustard
- Salt & Pepper, to taste
- To Serve: lettuce, sandwich Bread
Instructions
- Using a fork, mash the tofu in a large bowl.
- Add the pickles, scallions, celery, garlic, mayonnaise, mustard, salt, and pepper. Stir to combine.
- Serve sandwich-style with lettuce and bread, or enjoy by itself.