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If you are a vegan who is missing egg salad, have we got a treat for you! This vegan egg salad recipe is so easy, and so spot on, that you can serve it to the most dedicated ovovore (yes, we did just make that term up) and they will swear it’s real egg salad.
There are a lot of different types of vegans, as there are many reasons for going vegan. Some people never want to be reminded of any non-vegan foods, ever again. Others, however, may miss some of their old favorites, while still being committed to whatever principles led them to being vegan in the first place. If this last describes you, and if one of your old favorites is egg salad, read on.
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To make this vegan egg salad you will need a bottle of Just Egg, some firm tofu, your favorite vegan mayonnaise, and whatever seasonings you want. Then, of course, you will want some great gluten-free bread on which to serve it. We really love the Schar line of gluten-free breads. They are vegan (although they don’t say that they are, so always look at the ingredients), they are tasty, and best of all during this time when we are not going out in public and are instead having everything delivered, they are hermetically sealed and shelf-stable! You can find the Schar line at many grocery stores from which Instacart delivers, such as Safeway and King Soopers, however you can also order Schar bread on Amazon. Our favorite Schar bread for this is their deli-style sourdough bread!
The Best Vegan Egg Salad Recipe
Just Egg (one bottle or even less than one bottle, depending on how much egg salad you want to make)
Firm tofu, drained (again how much will depend on how much egg salad you want to make, but a good rule of thumb is half as much tofu as Just Egg)
Vegan mayonnaise to taste
Yellow or brown mustard (just a dollop or two)
Salt and pepper to taste
Finely chopped onion
Finely sliced celery
Really anything else you want
Now, if you happen to have an Instant Pot, you’re going to get to use it with this recipe, but if you don’t have one, fear not, there are non-Instant Pot directions too.
If you have an Instant Pot: pour Just Egg into small cups or, ideally, a silicone egg bite mold, such as we use in our vegan egg bites recipe.
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Put a cup of water in the bottom of your Instant Pot, then the rack, then the Just Egg filled cups. Lock on the lid and press the ‘Steam’ button (not manual, not pressure cook, Steam) and set it for 9 minutes. Let natural pressure release for 10 minutes, then quick release the rest of the pressure.
If you don’t have an Instant Pot you can steam the Just Egg like this: put your steamer basket in a pot, and then add water to the bottom, being careful that the water does not touch the bottom of the steamer basket. Fill a few small cups with the Just Egg, and put the cups in the steamer basket. Bring water to a boil, and then cover the pot and steam for about 10 minutes (depending on several factors it could be a bit more or a bit less – you want the Just Egg to be firm all the way through).
While the Just Egg is cooking, chop up the tofu into small bits; the tofu is what takes the place of egg white in the egg salad. Again, how much you use and how small you chop it is a matter of personal preference.
When the Just Egg is done cooking, let it cool enough that you can handle it, and then remove it from the mold or cups, and put it in a bowl.
Mash it thoroughly with a fork (or a potato masher if you are making a lot), until it is the consistency that you want. This, of course, is taking the place of the egg yolk in your egg salad.
Mix in the mayonnaise and mustard, and continue to mix it until it is as smooth as you want it. Some people like it smooooooth, other people like it to have a bit of texture. If you are making enough egg salad, you can also put it in a blender or food processor if you like it super-smooth.
Now mix in whatever herbs and spices or other add-ins you are using.
Lastly, gently fold in the chopped tofu.
Voila! You have just made a perfect vegan egg salad!
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