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
4.2oz (120g) extra-firm tofu
1/3 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
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.