Vegan "Egg" Salad

An easy recipe made with medium firm/firm tofu to replace egg whites. Then covered in a creamy sauce made with chickpeas, vegan mayonnaise, and seasonings. Perfect for a quick and light meal.

5 from 6 votes

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Prep Time 20

Cook Time 0

Total Time 20

Course Lunch, Salad, Sandwich

Cuisine American

Servings servings

Equipment

Blender

Ingredients

1 (16 ounce/453g) package medium firm/firm tofu
½ cup (122g) chickpeas, drained and rinsed
¼ cup + 1 tablespoon (70g) vegan mayonnaise
1 tablespoon nutritional yeast
½ teaspoon paprika
¼ teaspoon turmeric
¼ cup water
3 chives chopped
Salt and pepper to taste

Instructions

Roughly cut the tofu into bite sized pieces. Place in a bowl.
In a blender add the chickpeas, vegan mayo, nutritional yeast, paprika, turmeric, and water. Blend until smooth.
Pour the sauce over the tofu. Toss to coat. Add salt and pepper to taste along with the chives. Can be enjoyed immediately.

Video

Notes

Store the salad in the fridge in a covered container.
Can be enjoyed immediately or refrigerated.

Keyword easy tofu recipes, summer recipes, tofu recipes, vegan egg salad