This post contains affiliate links. If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy
Here is my version of a vegan “egg” salad that I have been making for years. It’s delicious in a sandwich, salad or even scooped up with crackers.
You can even substitute the tofu with cooked garbanzos!
I have served this to people who don’t normally eat tofu, and they were surprised how much they liked it. One of my daughter’s friends asked, “What makes it taste so good?” I responded “love” because to me, that is what vegan cooking is all about. ♥
The ingredients are made with items that you are likely to already have in you pantry. I like to cook “from my pantry” without running to the store to buy special ingredients.
I hope you enjoy this as much as we do! You can play around with the seasonings if you like. This is what I have settled on after making this for about 17 years.
Ingredients:
(I usually double these ingredients)
- 1 pack firm tofu (14-16 oz.), drained (Can substitute with 1.5 cups, or 1 can garbanzos for Tu-No)
- 2 large dill pickles, chopped
- 1 TB dill pickle relish (I use homemade zucchini relish)
- 2 TB vegan mayonnaise (we usually use Vegennaise or Best Foods vegan, but you can use an oil free one you prefer if you are WFPB.)
- 1 TB brown mustard
- 2 tsp. granulated onion (or powder)
- 1 tsp. granulated garlic (or powder)
- 1/4 tsp. turmeric (gives it a yellow “egg” hue)
- black pepper, few grinds fresh or 1/4 tsp.
- 1 tsp. salt
- Optional: Chopped celery. I don’t use this as my family doesn’t care for it.
Directions:
Mash your tofu into a bowl. I’ve found a bean masher creates the perfect texture, and it makes it easy. Make sure there are no lumps left. Stir in remaining ingredients. Taste, and add more spices or mayo if needed to your liking. Serve in a sandwich with your choice of fixings and condiments, on top of leafy greens, or on crackers. Enjoy! 🙂
