Most vegan egg salad recipes I’ve come across call for vegan mayonnaise which isn’t something I ever buy. I was never a fan of mayo, vegan or otherwise, though I did want to create a creamy egg salad. I opted for plain soy yoghurt mixed with Dijon, finely diced gherkins, salt, pepper and some turmeric….
The homemade version of egg salad dressing was creamy, rich and packed full of flavour; god I love gherkins!
In the egg salad mix went diced yellow pepper, celery and fresh parsley, not forgetting the hefty portion of tofu; I had a strong inkling I was going to love it and that I did!
I served the egg salad with one of my homemade spelt burger buns (which had turned out a little bit more sandwich thin!), as well as some alphalfa sprouts and a couple of extra gherkins for good measure. One gherkin is just never enough. They’re one of those fridge staples that tend not to last long in my fridge! The jar is now in need of being replenished, a bigger jar is on the cards this time around.
I’ve seen a lot tofu debate around lately and will admit I bought myself some tempeh as a result, tempeh which I’m yet to taste but have every great intention of doing so in the next couple of days. I’ve become so accustomed to the smooth soft texture of tofu the appearance of tempeh is a little bit off putting but as with most new ingredients I’m an eager beaver to get cooking it!
Tempeh is seemingly better for you than tofu so here’s hoping I like it as it needs to replace some (not all!) of my tofu based meals. As it’s less processed than tofu it contains more fibre and protein. Described as chewy and firm, even if I fall madly in love there is no way I can now live with out my tofu scrambles and egg salad…
Creamy, crunchy, fresh and oh so satisfying. The gherkin within were a delicious little twist and one which I will most definitely be repeating. The misshapen spelt burger bun was the perfect bed and semi case for the egg salad. I struggled to load it all in side and eat it sandwich style so ended up opting for a few scoops on top of each side; open sandwiches are always a winner in my books, it means they last twice as many mouthfuls longer
Are you a tofu or a tempeh fan?
Vegan Egg Salad
Preparation Time – 5 minutes
- 200g firm pressed tofu
- 1/2 yellow bell pepper finely diced
- 1 medium stalk of celery finely diced
- 1 gherkin finely diced
- 1 tbsp fresh parsley roughly chopped
Egg Salad Mayo-less Dressing
- 60ml (1/4 cup) plain soy yoghurt
- 1 heaped tsp Dijon mustard
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/4 tsp salt
- Wholegrain bun/roll/bread to serve
- 2 gherkins
- Alphalfa sprouts
- Mix together all dressing ingredients and set to one side.
- Mash tofu with a fork until it’s soft and resembles mashed/crumbled egg.
- Mix together all salad ingredients, add in “mayo” and stir well to combine and evenly coat.
- Serve with bread of choice, gherkins and alphalfa sprouts on the side.