Eggless Egg Salad
Love the taste of egg salad, but on a diet? Try this Eggless Egg Salad that you'll surely love. This amazing recipe is so easy to make!
Equipment
- Clean kitchen towels or paper towels
- Medium mixing bowl
- Fork
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 10 ounces tofu extra-firm, 280g
- 1 cup celery finely chopped, about 2–3 stalks, 120g
- ¼ cup veganaise or other vegan mayonnaise 60g
- 3 tablespoons dijon mustard
- 2 tablespoons sweet pickle juice also called sweet pickle brine, 30ml
- ½ teaspoon celery salt
- ½ teaspoon lemon juice
Instructions
- Drain the extra-firm tofu and press it between clean kitchen towels for 5 minutes to remove excess moisture. Crumble the tofu into a medium mixing bowl using a fork or your hands, aiming for a mix of larger and smaller irregular chunks to mimic the varied texture of chopped hard-boiled eggs.10 ounces tofu
- Add the veganaise, dijon mustard, sweet pickle juice, celery salt, lemon juice, and chopped celery to the bowl.1 cup celery, ¼ cup veganaise or other vegan mayonnaise, 3 tablespoons dijon mustard, 2 tablespoons sweet pickle juice, ½ teaspoon celery salt, ½ teaspoon lemon juice
- Fold everything together gently with a fork until the tofu is evenly coated in the dressing. Taste and adjust salt or mustard to your preference.10 ounces tofu, 1 cup celery, ¼ cup veganaise or other vegan mayonnaise, 3 tablespoons dijon mustard, 2 tablespoons sweet pickle juice, ½ teaspoon celery salt, ½ teaspoon lemon juice
- Serve immediately on bread, in a wrap, or spooned over a bed of greens. For best flavour, refrigerate for at least 30 minutes before serving to let the dressing absorb into the tofu.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Flavours improve after a few hours as the mustard and pickle juice absorb into the tofu. Do not freeze — the tofu texture turns grainy after thawing.
Make-Ahead: Prepare the tofu mixture without the celery and refrigerate. Stir in the celery just before serving so it stays crisp.
Substitutions: Swap veganaise for regular mayonnaise if you don't need it to be vegan. Use dill pickle juice instead of sweet pickle juice for a tangier, less sweet profile — add ½ teaspoon of sugar to compensate for the missing sweetness.
Pro Tip: Press the tofu block between clean towels for 5 minutes before crumbling. Removing excess moisture lets the dressing cling to the tofu instead of pooling at the bottom of the bowl. Crumble by hand rather than dicing with a knife — irregular pieces absorb more dressing and better mimic chopped egg texture.
Serving Suggestion: Serve on toasted sourdough, in lettuce wraps, over mixed greens, or with crackers. Pairs well with a cup of tomato soup for a satisfying vegan lunch.
Nutrition
Serving: 1servingCalories: 142kcalCarbohydrates: 4gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 670mgPotassium: 192mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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