Tofu Egg Salad No Mayo
This vegan egg salad recipe is made with tofu and tahini! Great taste and texture like classic egg salad. Perfect for sandwiches and wraps, or eat this plant-based, no-oil egg salad scooped on top of a bed of greens.
Servings: 4
Calories: 106kcal
Ingredients
- ¼ cup tahini
- ¼ cup water
- 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric
- ¼ teaspoon black salt substitute with sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill chopped
- 1 stalk celery small dice
- 2 scallions thinly sliced white and green parts
- 2 teaspoon capers
- 1 16-oz pkg extra firm tofu half crumbled, half diced
Instructions
- Mix lemon juice with tahini. It will seize up and become pasty. Then slowly add the water, whisking until a creamy, uniform consistency. Stir in the mustard.
- Drain tofu and press into a clean kitchen towel. You don't need to remove all the water, just pat it dry. Cut half into small cubes and rip the other half into rough, small pieces.
- Gently mix in the crumbled and the cubed tofu
- Stir in the spices (turmeric, salt, pepper) until well incorporated.
- Add the nutritional yeast, fresh dill, celery and scallions. Mix well to fully incorporate.
- Serve as is, or refrigerate in airtight container to allow the flavors to meld.
Notes
Lemon juice: substitute with apple cider vinegar. The acid is necessary to balance the flavors.
Nutrition
Calories: 106kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 230mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg