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+ servings
Vegan Egg Salad with Pickled Relish

Vegan Egg Salad with Pickled Relish

Spoonful of Plants
Prep Time 15 minutes
Total Time 30 minutes
Course Lunch, Dinner
Servings 4
Calories 168 kcal

Ingredients
  

  • 14 oz extra firm tofu drained then cut into 1 inch cubes
  • ¼ cup red onion finely chopped
  • 1 celery stalk sliced thin
  • 3 tablespoon sweet pickle relish
  • 3 teaspoon dijon mustard
  • ¼ cup vegan mayonnaise
  • ½ teaspoon garlic powder
  • ¼ tsp paprika
  • ¼ teaspoon ground tumeric
  • ¼ teaspoon salt
  • teaspoon pepper

Instructions
 

  • Add tofu to medium sized bowl.
  • Add the remaining ingredients to the bowl and gently combine, breaking up some of the tofu into small crumbles.
  • Adjust seasonings as needed.
  • Store left over vegan egg salad in the fridge for up to 3-4 days.

Nutrition

Serving: 0.5cupsCalories: 168kcalCarbohydrates: 9gProtein: 8gFat: 11gSaturated Fat: 1gSodium: 423mgPotassium: 187mgFiber: 1gSugar: 5gVitamin A: 154IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword egg salad, healthy, lunch, vegan
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