Looks like egg salad. Tastes like egg salad. But this is vegan eggless salad – without the cholesterol too!
Perfect for vegan egg salad sandwiches (especially if you add some curry powder), or even as a tasty alternative to scrambled eggs for breakfast.
Chickens across the country rejoice!
Vegan Eggless Salad
Ingredients
- Base Egg Crumble
- 500 gram Firm Tofu 1/2 block crumbled, 1/2 block chopped in random pieces (see video)
- 1 tsp Tumeric
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.25 cup Filtered Water
- Egg Salad Dressing
- 400 gram Butter Beans / Lima Beans 1 tin including Brine
- 1 tbsp Dijon Mustard
- 1 clove Garlic
- 2 tsp Lemon Juice
- 2 tsp Himalayan Black Salt (Kala Namak) actually pink in color
- 2 large Scallions chopped into small slices
- 1 pinch Black Pepper
Servings: serves
Units:
Instructions
Egg Salad Crumble
- For this recipe you will need a non-stick frying pan, mixing spoon and a small blender.
- Firstly, take your block of tofu, crumble half and chop the other half into the frying pan (see video if confused). Add all the crumble ingredients except water and mix well.
- Put the frypan on a medium to high heat and heat the ingredients for 1-2 minutes until the tofu starts to stick to the pan. Add approximately 1/4 cup water to the pan to soften the tofu and to stop it from sticking. Cook for a minute more and remove from heat.
- Place the cooked crumble into your serving bowl and set aside.
Egg Salad Dressing
- Put all the egg salad ingredients except the scallions into your blender and blend till smooth and creamy.
- Pour approximately half the mixture over the crumble in your serving bowl and mix through.
- Add scallions and pepper to suit your taste and mix through the salad.
- Serve with your favorite sides!
Recipe Notes
The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/
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I am so excited to try this! One of the things I have missed is curried egg and lettuce sandwiches – thank you.
Enjoy 🙂
Another great recipe Anja, thank you for sharing. Looking forward to trying this as I miss egg salad. Would Cannellini beans work for the dressing?
Enjoy 🙂 Yes, any white bean will work.
Sounds like a great idea for our picnic at the lake this weekend!!
Enjoy!
I have no clue what a tin of butter/Lima beans are or where I find it……
You can use any tin of white beans.
Help. How many ounces is 400 fam or 1 tin of butter beans…..
You can use the converter under the recipe. 14 ounces.
Can I use a bean other than butter or lima?
Any white bean will work.
What kind of blender did you use in this video?
The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: http://amzn.to/1JALDe0
My black salt just arrived today. But mine is super fine should I still use 2 tsp. thanks
Mine is the super fine version too. Yes, 2 tsp.
I have the black salt but its super fine how much would I use for this.
I don’t know if yours is course or not. With the fine would I still use 2 teaspoons.
I love all your recipes. You make transitioning from meat to vegan real easy. Thanks
for all you do.
Yes, mine is super fine also 🙂 2 tsp.
Help! I’m allergic to soy, sesame, quinoa, lentils, and spinach (as well as eggs and milk). Is there a sub for tofu that would work instead? Thanks. Can’t wait to try your recipes (even though I hate cooking). 😉
You can try using mashed up cooked chickpeas.
Oh yeah, I’m also allergic to brown rice ( I knew there was something else). I can have all rices except the most healthful one. Go figure. Anyway should I just 4get about this recipe all 2gether? 🙁
You can try using mashed up cooked chickpeas.
Is that tofu packed in water or does it come in a box like Silken brand. Thanks and love all your recipes
It comes in a plastic vacuum pack with a bit of liquid around it. Firm.
Thanks that’s what I thought but wasn’t sure you are awesome.
Thanks 🙂 x
I couldn’t find black salt in my local health food store so I ordered some. I miss eggs soooooooooo much, so I can’t wait to get it and try this recipe and other vegan egg recipes I’ve seen. Thanks!
Glad you like the recipes 🙂
I made your Vegan Eggless Salad and it was good! You know how to make it!!!!!!! Next time, I am going to add Paprika and Sriracha!
So glad you liked it 🙂
Hi Anja! do you know how long leftovers keep for in the fridge?
About 5 days 🙂
Hi Anja! Can you please tell me how long I can keep it in the fridge for? Thanks
About 5 days.
Love this, Anja. Can’t wait to try it.
Enjoy!
I just made this and it was AMAZING!!! Tks