Vegan Egg Salad

This creamy egg salad is a good source of plant-based protein, makes for a great sandwich filling, and more importantly, it tastes like egg. To give this an egg flavour I used kala namak, also known as black salt. You can buy kala namak online or in health food shops

Yield; Four servings (130kcal per serving) Prep time; 5 minutes

You’ll need;

  1. One 300g/10.5oz tofu (use medium firm, firm or extra firm, depending on your preference)
  2. Four tablespoons of egg free mayonnaise
  3. One teaspoon of American mustard
  4. One quarter of a teaspoon of turmeric
  5. One small punnet of salad cress, washed and trimmed
  6. Black salt and black pepper to taste


  • Remove the tofu from its packet then drain the water from it. Add 100g/3.5oz of the tofu into a mixing bowl. Mash the tofu in the bowl with a potato masher until it’s in really small pieces. Then break the other 200g/7oz of tofu into small pieces and add it into the mixing bowl. This will create a less uniform and more authentic look
  • Add the mustard, mayo, cress and turmeric into the mixing bowl. Use a wooden spoon to carefully fold everything together until well combined. It might not look like enough turmeric to obtain the right colour, but as you mix it will distribute the colour. You can always put more turmeric in, but you can’t really take it out, and neon yellow egg salad won’t look terribly appetising
  • Season to taste with the black salt and black pepper, you may wish to omit the pepper altogether as the cress is already peppery. I usually add a heaped quarter of a teaspoon of black salt, but you can use more or less than that to suit your taste
  • Refrigerate for a minimum of 30 minutes, I find making this in the evening and refrigerating overnight is best. That way the tofu really takes on the other flavours. Eat in sandwiches, with salads, or as a baked potato topping

Kala Namak/Black Salt Tips

  1. Black salt can be used to create cooked egg dishes too. For example, if you want to add an egg flavour to a tofu scramble simply fry the vegetables, add tofu and turmeric, then season with black salt right at the end
  2. When you add black salt is very important if you’re cooking with it. The cooking process will kill the sulphur present in the salt, and you won’t get the egg flavour. However if you add it right at the end, the sulphur will still be present, giving an authentic egg flavour to your tofu scramble
  3. Personally, I buy my black salt from amazon. There’s plenty of brands to choose from, some will require you to have a salt grinder, or you can buy ground salt if preferred. You can also check the reviews to make sure you’re actually getting black salt, and not some random coloured salt which has no egg flavour



4 thoughts on “Vegan Egg Salad

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