This lovely, sunny break we are getting from the cold weather these days is making me miss summer already..! This past summer was different for me – instead of working most days and weekends (it is usually the busy wedding season), I got to spend a lot of time outside, enjoying beautiful picnics with my love and our friends almost every day. This vegan, eggless “egg” salad is a perfect, quick recipe to make for a sunny picnic day – it’s great in a sandwich, in wraps, or with some crackers and fresh veggies on the side. 

 

Prep time: 10 mins
Serves 3-4

 

Nut free Gluten free

 

Ingredients

  • 350 gram tofu*
  • ½-¾ cup vegan mayo**
  • 2 celery stalks, finely diced
  • 3 tbsp chopped parsley
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp turmeric powder
  • ½ tsp kala namak (Himalayan black salt)
  • Optional add ons: 1 tbsp chopped chives/green onions/dill
  • Optional topping: a pinch of cayenne and/or smoked paprika

*You can use extra-firm, firm, or medium-firm tofu for this recipe (if using medium-firm, make sure to drain all the liquid first) – the texture would vary a bit, but they would all work.

**The quantity of mayo needed would change based on the tofu you are using. Start with ½ cup and add more if needed.

 

Instructions

Crumble the tofu into a bowl (I prefer bigger chunks, but you can make them smaller too).

Add the rest of the ingredients and mix well.

Taste and adjust seasoning if needed.

 

Enjoy on an open faced sandwich, or in between 2 slices of sourdough bread, lined with fresh radish & cucumbers, and cherry tomatoes on the side!

 

 

 

 

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