Blooming Platter Vegan Egg Salad in Top 50 List

Goodness Bakeshop has named my Vegan Egg Salad as #12 in her List of Top 50 Vegan Recipes, and it tops her list for lunch choices!  Click on the link and check out her delightful virtual bakery.

Note that her link to my recipe will take you to my old site, but if you’re reading this, you know where to find me now!

Yield: approximately 2 cups

As a vegetarian, one of my all-time favorite old-fashioned sandwiches has to have been fluffy egg salad. Once I became a vegan, I figured they were a thing of the past. Happily, that turned out not to be the case. However, all tofu egg salad recipes are not created equal. I have made recipes and tasted purchased varieties that didn’t satisfy the craving. But this creation made the grade.

Feel free to adjust proportions to suit your taste, but do keep in mind that, while it is an indispensable ingredient to an authentic taste, celery seed is a little bitter, so avoid over-doing it. Also, if you don’t eat sugar, you may leave it out. I found, though, that because boiled eggs are ever-so-slightly sweet–at least according to my best recollection–the sugar is a necessary addition if authenticity is your goal. Similarly, I use apple cider vinegar for its subtle sweet note but, by all means, use white vinegar if you have it on hand or even dill or sweet pickle juice.

14 ounces firm tofu, drained (not Silken–a test proved it to be unsatisfactory)

1 1/2 teaspoon black salt (available at Indian markets or online) or sea salt or to taste

2 stalks of celery, trimmed, sliced vertically into 4 strips and sliced thinly crosswise

3 tablespoons vegan mayonnaise

1 tablespoon apple cider vinegar

1/2-1 teaspoon yellow mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon turmeric

1 1/2 teaspoon celery seed

1 teaspoon dried dill weed or 1 tablespoon fresh minced dill

1 teaspoon natural sugar

salt, freshly ground black pepper and sugar to taste

Mash tofu with salt in a medium-size bowl using a potato masher or a fork. Don’t worry about over-mashing, as the texture seems to improve with additional mashing. Fold in celery with a fork. Whisk together all remaining ingredients except additional salt, black pepper and sugar. Pour over tofu mixture and mash until dressing is completely incorporated. Adjust seasoning with salt, pepper and sugar if needed. Store in an airtight container in the refrigerator.

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10 comments

  1. BEST vegan egg salad I have ever made. Never knew about black salt before this, and all the spices made it so wondeful. It is now one of my fav recipies. thanks!!

  2. Haviva, this was such a nice message to come home to. Thank you! Sorry for the delayed response. We’re nursing a 14 year old dog recuperating from a broken toe, and my online time has been limited, though you think it wouldn’t! Anyway, I’m just thrilled that you love it. I am humbled at the thought of it being a favorite recipe. I missed egg salad quite a bit when I became vegan, so when I created this recipe first without the black salt–because, like you, I didn’t know about it–it was a happy day. I also miss pimento cheese, but I have an unusual idea that I think just might be special enough to go onto both of our lists of faves in the comfort food department. Stay tuned!

  3. Came across this recipe on pinterest and I have to say my 3 and 4 year old girls LOVE this recipe. I am trying to incorporate more vegan recipes into our lifestyle and this is perfect!

  4. Yay for you, Caroline, and yay for your young adventurous eaters! Thank you so much for sharing!

  5. I looked at several different Vegan Egg Salad recipes online & I finally choose this one- I am so glad I did! Such great flavor from this recipe! My 12 year old daughter is NOT a Tofu fan, but she just couldn’t stop eating this Egg Salad! I just wanted to say Thank You for this recipe! I would have never guessed to use many of these ingredients myself. The only thing I added was Lemon Juice and Kala Namak (Indian Black Salt). This is something I will be making again & again.

    Namaste & Blessed Be!

    Dex (Veganpaganyogi)

  6. You are more than welcome and I really appreciate your taking the time to let me and others know, Dex! If it passed muster (or mustard!) with a 12 year old, it must be good! Funny you should mention the black salt. Sometime after the original recipe was chosen as a “Top 50,” I discovered black salt, posting the recipe again but with that addition and calling black salt “the dark secret.” You can find it here: http://www.thebloomingplatter.com/vegan-salads/the-dark-secret-to-perfect-vegan-egg-salad. I think I add it to the post you found as well, as I never make it without it. Cheers!

  7. […] Eggless Egg Salad.  This is THA BOMB.  Surprisingly, the kids eat this too and it’s great to take on a picnic. We have definitely done that 😀  It tastes great, and uses no eggs, but you really wouldn’t be able to tell because the texture is similar enough to egg salad. […]

  8. Thank you so much! It thrills me when people love a recipe, not to mention taking the time to share their feedback.

  9. So you need to cook the tofu first? I’ve never used raw tofu before.

  10. I am SO sorry I am just now seeing this. No, no need to cook the tofu. Tofu is ready to go when taken out of the box!

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