Can you freeze tofu egg salad?

Freezing is not recommended. Doing so will change the texture of the tofu and make the egg salad watered down with excess moisture.

Can you eat vegan egg salad raw?

Yes! Tofu is safe to eat raw and this eggless egg salad recipe is no exception!

What does tofu taste like?

Tofu is very neutral in flavor and makes an excellent base for a variety of recipes. The key to enjoying good tofu is seasoning it properly. Tofu is like a sponge and absorbs the flavor of any marinade or seasonings you pair it with! Give it a try with one of our several tofu recipes !

Do I need to press the tofu?

No, using a tofu press to remove excess water from the tofu is not necessary in this recipe. Simply remove it from the packaging and mash it in a mixing bowl with the remaining ingredients.

Vegan Tofu Egg Salad (Quick & Easy!)

Description

This Vegan Tofu Egg Salad is perfect for quick lunches and high-protein vegan meal prep. It’s made in just 5 minutes with 10 simple ingredients. Enjoy as a sandwich filling, veggie and cracker spread, or turn it into a healthy salad and serve it over leafy greens.

Ingredients

1 block firm tofu, drained
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon sliced green onion
1 tablespoon chopped fresh parsley
1 tablespoon grainy mustard
1/4 cup nutritional yeast
1/4 teaspoon ground turmeric
3 heaping tablespoons vegan mayo
1/2 teaspoon kala namak (black salt)
Salt and black pepper, to taste

Equipment

Large mixing bowl
Potato masher or fork
Measuring cups

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Instructions

Mash the tofu. Place the firm block of tofu in a large bowl and mash it into a crumbled consistency using a potato masher or large fork. If you are using a fork to mash, it may be easier to break the tofu up into small pieces or cut it into small cubes before mashing.
Add the seasonings. Once crumbled into a consistency similar to mashed hard-boiled eggs, add in the garlic powder, onion powder, paprika, green onions, fresh parsley, grainy mustard, nutritional yeast, turmeric, vegan mayonnaise, kala namak. Mix to combine, then season with salt and black pepper to taste.
Serve. Enjoy immediately spread on sliced sandwich bread as a delicious vegan egg salad sandwich, over greens, or with crackers.

Notes

Tofu: A tofu press to remove excess water from the tofu is not necessary. Simply remove it from the packaging, drain the excess liquid, and mash it in a mixing bowl with the remaining ingredients.
Storage: If you’re planning on prepping this ahead of time, store the egg salad separately from the bread. This will help prevent the sandwich bread from becoming soggy. Instead, keep the egg salad in an airtight or plastic wrap-covered container for up to 5 days in the refrigerator.
Freezing: Not recommended as it will change the texture of the tofu and make the egg salad watered down with excess moisture.

Prep Time: 10 minutes
Category: Lunch
Method: No Cook