Vegan Egg Salad

Thee Burger Dude

5 from 5 votes

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Course Entrees

Servings Servings

Ingredients

16 oz Medium Firm or Firm Tofu

Dressing

2/3 cup Vegan Cream Cheese (See Notes)
1 - 2 Tbsp Sparkling Water
1/2 - 1 Tbsp Mustard
1 - 2 tsp Dill Pickle Brine
1 - 2 tsp Sweet Relish
1 Tbsp Fresh Chopped Chives (or 1 tsp Dried)
2 - 3 tsp Nutritional Yeast
Dash Onion & Garlic Powder
1/4 tsp Turmeric
Salt and Pepper (to taste)
Black Salt to taste (optional for eggy flavor)

Optional Mix-ins

1 -2 Tbsp Diced Red Onions or Shallots
1 -2 Tbsp Diced Celery
1 -2 Tbsp Fresh Chopped Dill

Instructions

Take the tofu out of the package and pat it dry. Dice the tofu into small cubes, then add them to a preheated pan over medium heat.
You can also just add the entire block to the pan and roughly chop the tofu with a spatula.
Either way we want to cook the tofu for about 4 - 5 minutes or until most the water is cooked out of it. This will be faster than pressing. We do this to avoid the Vegan Egg Salad from getting too watery.
Once the liquid is cooked out, spread the tofu out over a baking sheet and let it cool.
While the tofu cools, add the vegan cream cheese to a bowl along with 1 - 2 Tbsp of seltzer water. Then use a hand mixer to whip the cream cheese until it's smooth and creamy, almost like frosting!
Add the rest of the ingredients for the dressing and combine throughly with a fork or whisk. Taste and adjust for seasoning adding whatever else you'd like. I personally loved adding the optional shallots and dill. You can also add some Black Salt for an eggy flavor.
Once the tofu is cooled fold it into the dressing. If it feels too thick you can thin it out with 1-2 Tbsp of water, vegan mayo or yogurt, vegan milk etc.
Your Vegan Egg Salad is done! Enjoy with crackers, or on a sandwich!
Refrigerate any leftovers in an airtight container, and eat within 3 days. If it thickens too much in the fridge you can loosen it up with 1 - 2 Tbsp of water, vegan mayo, vegan milk etc.

Notes

I suggest using Vegan Cream Cheese, but you can also use Vegan Mayo, Unsweetened Vegan Yogurt, or blended Silken Extra Firm Tofu. Or a combination of any of those!

You only need to whip the cream cheese, and you don't need the sparkling water for the other options either.