Plant-Based Egg Salad
Prep. Time
20 minutes
Cook Time
-
Servings
2-3
Difficulty
Easy
Nut-Free, Gluten-Free, dairy-free, egg-free
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.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!