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A white bowl of egg "tofu" salad, with chopped red bell pepper, celery, onion and capers.
30 min or less, Easy, Gluten Free, Lunch, Main Dishes, Nut free, Salads, Sandwiches, Under 400 calories, Vegan Recipes

Vegan Egg Salad with Capers and Turmeric

This Vegan Egg Salad with Capers and Turmeric is packed with flavor from fresh veggies and spices, and most importantly, Indian black salt– which gives this dish a truly ‘eggy’ flavor!

Vegan Egg Salad in a white bowl with a spoon, with capers and nutritional yeast in 2 small bowls to the side.

If you haven’t tried Indian black salt, also known as kala namak, I highly recommend that you do! This spice is a true game changer for plant-based peeps. If you miss the taste of eggs or egg salad, it’s an absolute necessity in your plant-based kitchen.

There are a few types of black salt, so I would recommend buying THIS ONE (seen below), to make sure you get the right kind. You’ll be sold once you glance at a few Amazon reviews. That’s all it took for me.

A jar of India Kala Namak Black Salt.

Indian black salt contains sulfur, which gives it that ‘eggy’ smell and taste. The taste has been compared to hard-boiled egg yolks so it’s perfect for an ‘egg’ salad tofu sandwich. Note that the smell is incredibly strong at first, but will lessen as you add it in with the dish. And it also has less sodium than table salt which is a plus.

So let’s get to making this ‘egg’ tofu salad!

Remove moisture from tofu.

To begin, remove moisture from the tofu using a tofu press, or by the following method… Cut the tofu block into 3 pieces lengthwise. Place the 3 pieces of tofu on a cutting board covered with a couple layers of paper towel (or kitchen towel), and cover with a few pieces of paper towel. Place something heavy, such as a cast iron skillet etc. on top, and let it sit for 5-10 minutes until most of the moisture is removed.

Fast prep tip: Don’t have time to let it sit? Instead, you can use your hands to push down on the paper towel to remove the moisture. Don’t worry about crushing the tofu; we’ll be crumbling the tofu for this recipe so it won’t matter.

Prepare veggies and sauce.

Meanwhile, in a medium/large bowl, add the chopped celery, bell pepper, white onion and capers. Set aside for now.

In a small bowl, add the remaining ingredients: vegan mayo, whole grain mustard, maple syrup, apple cider vinegar, lemon juice, Indian black salt, black pepper, seasoned salt, garlic powder, turmeric, and nutritional yeast. Stir with a whisk until blended.

Mix together.

Next crumble the tofu, using your hands, and add to the large bowl of veggies. Finally, add the sauce and stir all ingredients together well.

Serve this ‘egg’ salad on its own, on a bed of lettuce with crackers, or in a sandwich. Store in an airtight container in the fridge for 2-3 days. Serves 4. 

A closeup image of a white place with an egg salad sandwich with whole wheat bread on top.
A white narrow plate with 2 pieces of whole wheat bread, open face, covered with egg "tofu" salad.

If you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

Looking for another classic egg salad recipe? Try this one…
Egg Salad Sandwich

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Vegan Egg Salad with Capers and Turmeric

A bowl of vegan egg salad with colorful veggies such as capers, red peppers and celery. You can also see a bowl of capers and another bowl with nutritional yeast in the backgroud.

This Vegan Egg Salad with Capers and Turmeric is packed with flavor from fresh veggies and spices, and most importantly, Indian black salt– which gives this dish a truly ‘eggy’ flavor!

  • Author: Christin McKamey
  • Prep Time: 20
  • Total Time: 20
Scale

Ingredients

Instructions

  1. To begin, remove moisture from the tofu using a tofu press, or the following method… Cut the tofu block into 3 pieces lengthwise. Place the 3 pieces on a cutting board covered with a couple layers of paper towel (or kitchen towel), and cover with a few pieces of paper towel. Place something heavy, such as a cast iron skillet etc. on top, and let it sit for 5-10 minutes until most of the moisture is removed. Fast prep tip: Don’t have time to let it sit? Instead, you can use your hands to push down on the paper towel to remove the moisture. Don’t worry about crushing the tofu; we’ll be crumbling the tofu for this recipe so it won’t matter.
  2. Meanwhile, in a medium/large bowl, add the celery, bell pepper, white onion and capers. Set aside for now.
  3. In a small bowl, add the remaining ingredients: vegan mayo, whole grain mustard, maple syrup, apple cider vinegar, lemon juice, Indian black salt, black pepper, seasoned salt, garlic powder, turmeric, and nutritional yeast. Stir with a whisk until blended.
  4. Crumble the tofu, using your hands, and add to the large bowl of veggies. Finally, add the sauce and stir all ingredients together well. Serve this egg salad on its own, on a bed of lettuce with crackers, or on bread in a sandwich. Store in an airtight container in the fridge for 2-3 days. Serves 4. 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • This looks fantastic!

    *And I am a proud mama of 20+ fowl and get more than my share of eggs.

    That said, I am ‘eggscited’ to try the traditional egg sammies with tofu.

    Thank you, C!

    Reply
    • “Eggscited”…LOL. I love it! Thanks Holly!!! =)

      Reply

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