loveandlemons5.0
Vegan Egg Salad
This bright & briny, tangy & creamy vegan egg salad recipe is just as good as the real thing!
👥 3 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
capers1 teaspoonfresh lemon juice1 teaspoon
2
Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.
3
Stir in the celery seed, dill, and chives. Chill until ready to serve.
4
Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.
Watercress or spring greens, optionalRadish slices, optional
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