This Vegan Egg Salad is quick & easy to make and the best Recipe ever! It’s a delicious protein-rich tofu spread or filling for Breakfast Burritos, Sandwiches and Toast, making a perfect quick snack, lunch & meal prep idea.
Have you ever had an egg salad without eggs that tastes like a real egg salad?! If not, then you should definitely give this easy vegan egg salad recipe a try! It’s made in less than 5 minutes with just a few simple ingredients that are plant-based and 100% eggless! Also for the non-vegans out there, this vegan egg salad is a great low-cholesterol alternative if you want to reduce the cholesterol in your diet.
Best Vegan Egg Salad Recipe
Being totally honest, I’ve always been a fan of egg salad, and now I‘m happy that I mixed together an egg-free version that tastes as delicious as the traditional egg salad! If you’ve ever thought eating vegan means giving up all the foods or meals that you’ve always loved, I can tell you that creating plant-based recipes that taste similar is really not as difficult as you may think. With a few swaps and seasonings, almost anything is possible!
The main ingredient used to replace the eggs is organic firm tofu. It has the perfect texture and a neutral taste, so it takes on the flavor of the other ingredients it is combined with perfectly. Another important ingredient is Black Salt which is also known as Kala Namak. It has a high sulfur content and adds that signature eggy flavor to this vegan egg salad. Of course, you can use any kind of salt, however, I recommend you to buy it. Once you’ve tried it, you’ll know why I did.
Furthermore, I’ve added a bit of turmeric, which creates the yellow color, making it look as if there are egg yolks inside. Then there’s also sweet and sour Cornichon Cucumber Pickles, Green Onion, vegan Mayonnaise, a pinch of Dill and pepper, all added into this vegan egg salad. I used Scallions because I still had some left over from the Scallion Pancakes I made a while ago. However, it’s up to you what kind of onions or herbs you want to add in this tofu spread.
Serve on Toast or make Breakfast Burritos
I totally love to enjoy this Vegan Egg Salad on top of toasted whole-grain bread with fresh kress and peas (or other veggies). And then I pack up the rest of this tofu spread for savory breakfasts or quick lunches. Also, I love wrapping this scrambled tofu salad into baked crispy Breakfast Burritos. Besides, they pack up very nicely, so if you’re looking for work or university and school lunches, Breakfast Burritos are absolutely perfect!
How to make Vegan Burritos
Wrapping Burritos is very easy! Simply spoon some of the tofu spread mixture onto the centers of your favorite tortillas. Also, add the desired amount of other ingredients, such as vegan cheese, chopped bell pepper, or other veggies. Then fold in opposite sides of each tortilla, and roll it up. Place them onto a lightly greased baking sheet, making sure the seam-sides face down. Brush with a mixture of non-dairy cream (or milk) + oil and a pinch of turmeric, so they’ll get a beautiful golden browned color. Bake in a preheated oven until crispy and heated through, about 12-15 minutes. Serve immediately, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.
I hope you’ll LOVE this Vegan Egg salad too! It is:
- Easy & Quick to make
- Perfect for Breakfast Burritos,
- Sandwiches, Toast, Bread and more!
- So DELICIOUS!
A versatile Vegan Recipe
As I mentioned before, this Vegan Egg Salad is much healthier, made with minimal ingredients, and it comes together in only a few minutes! Feel free to modify this recipe and add whatever variety of vegetables you like. You can also use potatoes instead of tofu, turning this recipe into a delicious potato salad. Another great idea is to use pasta or mashed white beans – just be creative! You could also use this Vegan Egg Salad to make Burrito Samosas, or adding it into Spinach Wraps or as a filling for Ravioli.
Now whether you’re going to make Breakfast Burritos or simply want a healthy, delicious, and easy alternative for regular eggs – please leave me comment letting me know how this Vegan Egg Salad turned out for you! If you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Have fun trying this Recipe!
Vegan Egg Salad Breakfast Burritos
Vegan Egg Salad
To serve (optional)
- 1 cup peas (150g) thawed
- fresh kress to garnish
- 4 Tortillas (8/9-inch) gluten-free if needed
- ½ red bell pepper chopped
- ½ cup non-dairy cheese (60g) shredded
- 2 tbsp non-dairy crem (or milk)
- 2 tsp oil
- pinch of turmeric
Vegan Egg Salad
- Drain tofu, then wrap in paper towels and squeeze gently to remove excess liquid.
- Crumble squeezed tofu with your hands into a large bowl. Add all the remaining ingredients for the vegan egg salad and stir to combine. Taste and adjust seasonings or add more mayo, as needed.
- Chill covered for at least 30 minutes (or better overnight) to allow spices and seasonings to marinate. (But you could also use it right away).
- Serve on toasted bread and top with peas, and kress or other veggies and herbs you like. Or make Burritos:
Wrap Burritos (as pictured in the step-by-step pics above)
- Preheat oven to 400°F (200°C) and lightly grease a baking sheet or coat with nonstick cooking spray.
- Spoon some of the vegan egg salad onto the center of each tortilla. Add the desired amount of peas, chopped bell pepper, vegan cheese or other ingredients. Fold in opposite sides of each tortilla, then roll up. Place, seam-sides down, onto the prepared baking sheet.
- Combine non-dairy cream, oil, and turmeric. Brush Burritos with this mixture and bake until golden browned, crispy and heated through, about 12-15 minutes.
- You can find a recipe for Homemade Mayonnaise here: Cashew Mayonnaise.
- The Burritos can also be wrapped in a sandwich paper for a delicious school or work snack.
- They can be frozen after assembling into individual servings, wrapped in foil and placed in a freezer Ziploc bag.
- There is no need to thaw frozen burritos before baking them. Simply, wrap the burrito in a single layer of aluminum foil, place on a sheet onto the top rack of your oven and bake for 35-40 minutes. Then remove the foil, return to oven and bake for an additional 5-10 minutes, or until crispy. Optionally, you can reheat frozen burritos in the microwave but keep in mind that this results in a softer tortilla. Remove the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat until evenly warmed through, 1 to 2 minutes. Once thawed, you could also pan-fry your burrito from each side until crispy.
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