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–+ servings
A white plate with lettuce cups filled with a creamy vegan egg salad, accented by a hint of pickled relish and garnished with herbs. Surrounding the lettuce are radishes and celery. A silver spoon and crumpled gray cloth rest nearby on a dark surface.

Vegan Egg Salad with Pickled Relish

Donna Castellano, MS, RDN
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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
  • ⅛ 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.

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Nutrition

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

I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.

Course Lunch, Dinner
Keywords egg salad, healthy, lunch, vegan
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