Going vegan but miss those egg salad sandwiches? Or maybe you just want to add more plants to your plate.
If that’s you, check out this easy vegan egg salad (no tofu) recipe brought to you by a food and nutrition expert (Registered Dietitian Nutritionist)!
I’ve kept it simple by including ingredients you probably have already, and because I personally love quick and easy recipes!
Disclaimer: Do your own due diligence and work with your own licensed doctor to determine what foods and dietary pattern is suitable for your unique needs. This post is not personal dietary or health advice. The writer’s own opinions are expressed in this article. See our Disclaimers for more details.
Why You’ll Love this Easy Vegan Egg Salad (without tofu)
Simply put: It’s easy!
As a busy vegan, I’m constantly looking for fast recipes that also taste good!
In my opinion this is one of those.
Here’s the top 3 reasons why you’ll think this recipe is amazing:
- You shouldn’t need to use complicated cooking methods.
- No need to buy ingredients you probably aren’t already using as a plant based foodie (check out the picture below for the simple ingredients!)!
- Finally, it’s delicious and nutritious!
Why No Tofu?
Ok, so I don’t have anything against tofu!
As a Dietitian, I’m actually shouting out the wonderful benefits of tofu as a plant powered protein source (not to mention – when it’s calcium set – it’ll provide a decent amount of calcium!)
At the same time, I wouldn’t use tofu if I was allergic to soy for example.
While I am personally not allergic to soy, I still like to include this fiber filled spread as a sandwich option during the week!
If you have questions about what you should include or exclude in your diet, talk to your licensed doctor.
Does it Matter Which Beans I Use?
Yes!
If you want this recipe to taste the most similar to egg salad, then look for a more ‘neutral’ flavored bean variety.
These include:
- Chickpea or Garbanzo Beans: I actually like to use these the most for this recipe because they are more firm than the others mentioned. They also have less of a ‘bean’ taste -if you know what I mean.
- Cannellini Beans: Don’t get me wrong – I enjoy cannellini beans! But for purposes of this vegan egg salad recipe (without tofu), I’d use it in a pinch, but not my first choice.
That’s because its a softer bean, and so it’ll create a more ‘mushy texture. It also tastes very faintly similar to kidney beans, which I’d prefer in chili instead. - Great Northern Beans: My second favorite to use for this recipe! In my opinion, it doesn’t have the same ‘kidney bean like’ taste that cannellini beans have. However, the texture is more smooth, so if you prefer texture, consider using garbanzo beans.
Does it Actually Taste Like Egg Salad?
Sort of!
As a vegan, it is has been a long time since I’ve had egg salad or eggs from chickens.
So, my opinion will be different then yours.
This recipe might taste more ‘egg like’ if it used black salt, but the I understand that this ingredient can be sometimes hard to find or more commonly expensive in general.
And I wanted to make this recipe super east and simple!
So in short, this recipe may slightly resemble the taste of egg salad, but to others, it may not.
I will say, making this recipe helps me miss eggs less!
Pairing Suggestions
My favorite way to use this recipe is as a spread inside a sandwich.
But here’s a list of ways you use this plant based ‘egg’ salad (without tofu!):
- A dip with veggies and/or crackers
- On top of a veggie salad
- Inside bread to to make a sandwich (check out my review of a popular vegan bread brand here!)
- Paired with fruit
- On top of toast
Storage
This recipe is best eaten fresh!
You can also make it a day ahead and store it in an air tight container, an then place it inside a refrigerator.
For example, I might make it the night before and store it for lunch the next day!
Easy Vegan Egg Salad (No Tofu)
Equipment
- 1/2 cup measure
- 1/4 cup measure
- 1 tablespoon
- 1/4 teaspoon
- 1/8 teaspoon
Ingredients
- 1/2 cup Canned Garbanzo, Great Norther, or Cannellini Beans
- 1/4 cup English Cucumber, sliced and chopped
- 1 tablespoon Vegan Mayonnaise if you are avoiding soy, look for vegan options without soy.
- 1/4 teaspoon Dill Weed Seasoning
- 1/4 teaspoon Turmeric Seasoning
- 1/5 teaspoon Onion Powder
- 1/8 teaspoon Garlic Powder
- pinch Salt Optional
Instructions
- Open the canned beans with a can opener and measure out half a cup of beans with the 1/2 cup measuring cup.
- Rinse the beans with clean water.
- In a bowl, mix the vegan mayo with with the seasonings and set aside.
- Mash the beans into the mayo/seasoning mixture, (you can mash it to the consistency you prefer- it doesn't have to be smooth).
- Wash about 1/4 of an English cucumber with clean water, and chop into fine pieces.
- Add the English cucumber pieces to the mixture and mix to incorporate. Serve on a sandwich, with crackers or veggies etc!
Video
Did you enjoy this quick and easy recipe? Let me know in the comments!
And if it got a big ‘D’ for delish, you won’t want to miss these other recipes on the blog!
–The Best Vegan Kidney Bean Chili Recipe
–Vegan Chocolate Chip Date Cake
–My Simple & Classic Vegan Popcorn Recipe
–Tofu Recipe Roundup
Looing for Vegan Egg Product Reviews? Check these out!:
Just Egg Review
Wunder Eggs Review
🎁Would you like to snag a free, vegan recipe e-booklet? I’m all about having recipes be uncomplicated, so if that’s your jam, check it out! (btw, main ingredients in this e-book can be found at Costco!