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

  1. Using a fork, mash the tofu in a large bowl.
  2. Add the pickles, scallions, celery, garlic, mayonnaise, mustard, salt, and pepper. Stir to combine.
  3. Serve sandwich-style with lettuce and bread, or enjoy by itself.