Plant-Based Egg Salad
Prep. Time
20 minutes
Cook Time
-
Servings
2-3
Difficulty
Easy
Nut-Free, Gluten-Free, dairy-free, egg-free
None
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This plant-based egg salad is a game-changer for anyone craving that nostalgic eggy flavor—minus the eggs. With tofu as the base, Kala Namak adding its signature sulfurous kick, and a touch of turmeric for that familiar golden hue, it’s creamy, savory, and satisfying. Whether you pile it onto toast, tuck it into a sandwich, or scoop it up with crackers, this quick recipe is an easy, delicious staple for any vegan kitchen, and also for the smaller ones, when we're traveling.
Ingredients
14.8oz (420g) extra-firm tofu
2/3 cup vegan mayonaise
1 tbsp nutritional yeast
1 tsp Kala Namak salt
3 scallion stalks, chopped
1/4 tsp ground black peppercorn
1/8 tsp turmeric powder
Instructions
Crumble extra-firm tofu into a bowl using your hands or a fork until it resembles the texture of traditional egg salad.
Add nutritional yeast for depth and umami.
Sprinkle in kala namak salt for that classic eggy flavor.
Season with ground black pepper and a pinch of turmeric for color and a gentle earthy note.
Stir in finely chopped scallions for freshness, flavor and a bit of crunch.
Blend in the mayonaise and mix well until everything is evenly combined.
Let the salad rest for a few minutes before serving to allow the flavors to develop.
Notes
Kala namak, also known as black salt, is a type of rock salt with a distinct sulfurous aroma and taste, often compared to hard-boiled eggs. Commonly used in South Asian cuisine, it’s especially popular in vegan cooking for adding an “eggy” flavor to dishes like tofu scrambles and chickpea omelets. I tried this recipe with regular salt, and while still flavorful and delicious, the black salt has much added value here, so preferably, don't substitute it.
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