Name: Vegan Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 3
Cuisine: American
Ingredients: ¼ cup vegan mayonnaise; 1 teaspoon extra-virgin olive oil; 2 teaspoons Dijon mustard; 1 teaspoon capers; 1 teaspoon fresh lemon juice; 1 small garlic clove (minced); ¼ teaspoon turmeric; ¼ teaspoon sea salt; Freshly ground black pepper; 7.5 ounces extra-firm tofu (cut into ¼-inch cubes); Pinches of celery seed; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives; 6 slices of whole-grain sandwich bread; Watercress or spring greens (optional); Pickled red onion ( optional); Radish slices (optional)

Vegan Egg Salad

This bright & briny, tangy & creamy vegan egg salad recipe is just as good as the real thing!

15 min total 15 min prep 3

Instructions

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1 In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
2 Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.
3 Stir in the celery seed, dill, and chives. Chill until ready to serve.
4 Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.