Vegan Eggless Salad

/Vegan Eggless Salad

Vegan Eggless Salad

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
Servings Prep Time
6-8serves 8mins
Cook Time
Votes: 28
Rating: 4.18
You:
Rate this recipe!
5mins
Print Recipe
Vegan Egg Salad
Servings Prep Time
6-8serves 8mins
Cook Time
Votes: 28
Rating: 4.18
You:
Rate this recipe!
5mins
Print Recipe
Vegan Egg Salad
Ingredients
Servings: serves Units:
Instructions
Egg Salad Crumble
  1. For this recipe you will need a non-stick frying pan, mixing spoon and a small blender.
  2. 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.
  3. 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.
  4. Place the cooked crumble into your serving bowl and set aside.
Egg Salad Dressing
  1. Put all the egg salad ingredients except the scallions into your blender and blend till smooth and creamy.
  2. Pour approximately half the mixture over the crumble in your serving bowl and mix through.
  3. Add scallions and pepper to suit your taste and mix through the salad.
  4. Serve with your favorite sides!
Recipe Notes

The blender I use for this is aΒ Tribest Personal Blender. Find it using myΒ Amazon link:Β https://cookingwithplants.com/visit/amazon-com-tribest/

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By |2015-11-16T11:36:22+00:00August 27th, 2015|Recipe, Videos|37 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

37 Comments

  1. Joanne Symons August 27, 2015 at 7:22 am - Reply

    I am so excited to try this! One of the things I have missed is curried egg and lettuce sandwiches – thank you.

    • Anja August 27, 2015 at 9:12 am - Reply

      Enjoy πŸ™‚

  2. Glynis August 27, 2015 at 5:16 pm - Reply

    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?

    • Anja September 1, 2015 at 2:58 pm - Reply

      Enjoy πŸ™‚ Yes, any white bean will work.

  3. Jeannie Greutert August 27, 2015 at 9:41 pm - Reply

    Sounds like a great idea for our picnic at the lake this weekend!!

    • Anja September 1, 2015 at 2:58 pm - Reply

      Enjoy!

  4. diane August 28, 2015 at 2:49 pm - Reply

    I have no clue what a tin of butter/Lima beans are or where I find it……

    • Anja September 1, 2015 at 3:02 pm - Reply

      You can use any tin of white beans.

  5. Diane August 30, 2015 at 10:41 am - Reply

    Help. How many ounces is 400 fam or 1 tin of butter beans…..

    • Anja September 1, 2015 at 3:04 pm - Reply

      You can use the converter under the recipe. 14 ounces.

  6. Cynthia August 30, 2015 at 1:20 pm - Reply

    Can I use a bean other than butter or lima?

    • Anja September 1, 2015 at 3:04 pm - Reply

      Any white bean will work.

  7. Susanna September 1, 2015 at 7:53 am - Reply

    What kind of blender did you use in this video?

    • Anja September 1, 2015 at 3:06 pm - Reply

      The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: http://amzn.to/1JALDe0

  8. Darla September 17, 2015 at 9:59 am - Reply

    My black salt just arrived today. But mine is super fine should I still use 2 tsp. thanks

    • Anja September 24, 2015 at 11:39 am - Reply

      Mine is the super fine version too. Yes, 2 tsp.

  9. Darla September 20, 2015 at 5:26 am - Reply

    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.

    • Anja September 24, 2015 at 11:42 am - Reply

      Yes, mine is super fine also πŸ™‚ 2 tsp.

  10. Lisa September 23, 2015 at 2:18 pm - Reply

    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). πŸ˜‰

    • Anja September 24, 2015 at 11:44 am - Reply

      You can try using mashed up cooked chickpeas.

  11. Lisa September 23, 2015 at 3:12 pm - Reply

    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? πŸ™

    • Anja September 24, 2015 at 11:45 am - Reply

      You can try using mashed up cooked chickpeas.

  12. Darla October 4, 2015 at 10:35 pm - Reply

    Is that tofu packed in water or does it come in a box like Silken brand. Thanks and love all your recipes

    • Anja October 7, 2015 at 1:40 pm - Reply

      It comes in a plastic vacuum pack with a bit of liquid around it. Firm.

      • Darla October 8, 2015 at 4:14 am - Reply

        Thanks that’s what I thought but wasn’t sure you are awesome.

        • Anja October 9, 2015 at 7:36 am - Reply

          Thanks πŸ™‚ x

  13. Kristen October 10, 2015 at 2:07 am - Reply

    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!

    • Anja October 13, 2015 at 1:07 pm - Reply

      Glad you like the recipes πŸ™‚

  14. Joseph vescera November 8, 2015 at 1:23 pm - Reply

    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!

    • Anja November 10, 2015 at 6:03 am - Reply

      So glad you liked it πŸ™‚

  15. Cate March 19, 2016 at 3:11 am - Reply

    Hi Anja! do you know how long leftovers keep for in the fridge?

    • Anja March 22, 2016 at 4:34 pm - Reply

      About 5 days πŸ™‚

  16. Cate March 20, 2016 at 10:31 pm - Reply

    Hi Anja! Can you please tell me how long I can keep it in the fridge for? Thanks

    • Anja March 22, 2016 at 4:37 pm - Reply

      About 5 days.

  17. Carol April 10, 2016 at 7:18 pm - Reply

    Love this, Anja. Can’t wait to try it.

    • Anja April 13, 2016 at 12:28 pm - Reply

      Enjoy!

  18. Ashley April 11, 2018 at 2:00 am - Reply

    I just made this and it was AMAZING!!! Tks

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