Amazing High Protein Vegan Egg Salad (only 4 ingredients!)

I came up with this recipe for a vegan egg salad during my pregnancy when I had intense cravings for eggs! I like to listen to my body but as a vegan I also don’t want to compromise my beliefs. After making sure my supplementation was on point, I created this ultra satisfying vegan egg salad recipe.

I use silken tofu instead of firm because I think it gives a much more realistic texture. Cooking the silken tofu first helps to remove the “bean-y” flavour and also removes some of the water leaving a soft but not-too-delicate eggy texture.

You can use whatever mayonnaise you like but to keep it whole-foods, plant-based I use my own recipe which can be found here! My recipe uses more silken tofu, and cashews. That’s what makes this recipe high in protein and full of healthy fats.

Make the Vegan Egg Salad

You can find silken tofu in most supermarkets these days – look out for it in the world foods aisle. Cut roughly into cubes before adding to a hot non-stick pan.

Don’t move the tofu around too much as it’s very fragile at this point, and you can always mash it up more later on if needed. To the pan add a tiny dash of turmeric and a good bit of freshly ground black pepper.

After around 10-15 minutes remove the silken tofu from the pan and let it cool down fully in a bowl. You can then add the mayonnaise and kala namak salt. I also like to add some cress if I’m making sandwiches!

That’s it, it’s a little bit more work than other similar recipes that use firm tofu – those ones are great for when you’re in a hurry. However I think it’s totally worth it. It’s the only vegan egg salad recipe that I’ve found to be convincing enough to satisfy those pesky pregnancy cravings!