Vegan Egg Salad recipe

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Ingredients

¼ cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
1 tablespoon Dijon mustard
2 teaspoons dill pickle relish
1 ½ teaspoons white sugar
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon black salt (kala namak), or more to taste
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch ground paprika
1 (14 ounce) package extra-firm tofu, cut into small cubes

Nutrition Info

88.8 calories
carbohydrate: 5.7 g
cholesterol: : -
fat: 7.2 g
fiber: 0.3 g
protein: 0.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 457.3 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.

Recipe Yield

4 servings

Recipe Note

Vegan tofu salad that tastes freakishly similar to egg salad. The black salt gives it the distinctive eggy sulfur flavor. Serve on bread or in lettuce bowls.

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