Vegan egg salad



Vegan Egg Salad Recipe

Amout: 1 Bowl
Time: max. 20 minutes


  • 400g natural tofu
  • 1 tablespoon of lemon juice
  • 1 tablespoon of apple cider vinegar
  • 2-3 tsp mustard
  • 6 tablespoons vegan mayonnaise
  • 1 tsp salt
  • 1/2 tsp “Kala Namak” (indian salt)
  • 1-2 tsp turmeric (for the yellow color)
  • fresh chives


  • Place the vegan mayonnaise in a large bowl and mix well with all the other ingredients except the tofu.
  • Cut one half of the tofu (200g) into small cubes.
  • Crumble the other half of the tofu with a fork or your hands.
  • Put both in the bowl and stir well and season, if necessary spice it up.
  • Now leave the egg salad in the fridge for at least 3 hours.
    → If you prepare the egg salad the day before and let it stir overnight, it tastes best.

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