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Plant-Based No-Egg Salad

A simple, high-protein,high-fiber alternative to traditional egg salad — completely cholesterol-freeand made from whole plant foods.
Print Recipe
Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Snack
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu drained well
  • ⅔ cup cashews or almonds soaked
  • 1-2 tablespoons yellow mustard
  • ½-1 tablespoon white wine vinegar
  • ½-1 tablespoon lemon juice
  • 2 teaspoons miso paste optional
  • ½ teaspoon onion powder
  • ½ teaspoon black salt kala namak – gives egg flavor
  • ½ cup water add a little at a time
Optional Add-ins (for extra crunch & fiber)
  • Diced celery
  • Diced red onion
  • Chives or green onions
  • Fresh dill

Method
 

  1. Drain tofu well and place in a medium bowl.
  2. Mash tofu gently using a fork or pastry cutter to get an egg-salad texture.
  3. Add remaining ingredients to a blender.
  4. Blend until smooth and creamy.
  5. Pour the dressing over the tofu.
  6. Mix gently until well combined.
  7. Garnish with chives or green onions if desired.

Notes

Storage - Store in an airtight container in the refrigerator for up to 5–7 days.
 Serving Ideas (for demo):
  • Whole grain bread sandwich
  • Zucchini disks
  • Lettuce wraps
  • With whole grain crackers
  • On top of a salad