Vegan Egg Salad (Tofu and Cashew Dressing)
Creamy vegan egg salad made with pressed, crumbled medium-firm tofu and a blended cashew dressing. Turmeric for colour, mustard for bite, chives for freshness. Ready in 10 minutes, no cooking required.
Ingredients
- 2 cups tofu medium-firm, chopped
- 1 cup cashews soaked
- 1 Tbsp nutritional yeast
- 1 tsp tahini
- 1 Tbsp Dijon or spicy mustard
- 1 tsp lemon juice
- 1 tsp white vinegar
- ½ tsp turmeric
- 2 Tbsp fresh chives or green onions chopped
- salt & pepper
Instructions
- Press the tofu and squeeze as much liquid out of it as you can. Chop it as fine as you like.
- Transfer the cashews to a blender. Add nutritional yeast, tahini, mustard, turmeric, lemon juice and vinegar, and 1/4 cup water. Blend well.
- Combine the tofu and “mayo” in a bowl with chopped chives. Season with salt and pepper.
- Tip: If you want the super-lazy version of this recipe, simply use vegan mayo combined with tofu and herbs. Not the same flavor, but still good.
Notes
Press tofu well before crumbling -- wet tofu makes the dressing slide off. Soak cashews for at least 2 hours for a smooth, grit-free dressing. For the lazy version, skip the cashew dressing and use 3-4 tbsp store-bought vegan mayo. Keeps refrigerated for 3 days; store dressing separately if meal prepping. Do not freeze.