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–+ servings
vegan plant based egg alternative

Vegan Egg Salad

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Prep Time 15 minutes
Resting Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Fork or potato masher
  • 1 Silicone spatula
  • 1 measuring spoon set
  • 1 measuring cup set

Ingredients
  

  • 1 block extra-firm tofu pressed and drained 14 oz
  • 1 cup canned chickpeas drained and rinsed
  • 3 tablespoon vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon kala namak finely ground black salt
  • 1/2 teaspoon fine sea salt or to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 cup celery finely diced
  • 1/4 cup red onion finely diced
  • 2 tablespoon dill pickles finely chopped
  • 2 tablespoon fresh chives finely sliced
  • 1 tablespoon fresh dill chopped optional

Instructions
 

  • Pat the pressed tofu dry with a clean towel and crumble it into the medium mixing bowl using your hands.
  • Add the chickpeas to the same bowl and lightly mash them with a fork or masher, leaving some chunks for texture.
  • In the small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, nutritional yeast, kala namak, sea salt, black pepper, and turmeric until smooth.
  • Pour the dressing over the tofu and chickpea mixture and fold gently with the spatula until everything is evenly coated.
  • Add the diced celery, red onion, chopped pickles, chives, and dill (if using) to the bowl and mix until well combined.
  • Taste and adjust seasoning with additional kala namak, salt, pepper, or lemon juice as desired.
  • Cover the bowl and let the vegan egg salad rest in the refrigerator for at least 20 minutes to allow flavors to meld.
  • Serve chilled on toast, in sandwiches, lettuce wraps, or alongside crackers and sliced vegetables.

Notes

For best flavor, use kala namak sparingly, as its sulfurous, eggy aroma intensifies as the salad rests; start with less and add more to taste after chilling. Pressing the tofu thoroughly prevents a watery salad and helps it absorb the dressing. If you prefer a creamier texture, increase the vegan mayo by 1–2 tablespoons or blend half the chickpeas before mixing. This salad keeps well in an airtight container in the refrigerator for up to 3 days, thickening slightly over time, so you can thin it with a splash of lemon juice if needed.
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