Vegan Chickpea Flour Tofu Egg Salad

5 from 12 votes

Vegan Chickpea Flour Tofu Egg Salad

Vegan chickpea flour tofu egg salad, with 9 grams protein per serving! Chickpea flour tofu stands in for the eggs and the mayonnaise. The salad is vegan, soy-free & grain-free.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Keyword: chickpea flour, chickpea flour tofu, dairy-free, easy, egg-free, high protein, no egg salad, salad, soy-free, soy-free tofu egg salad, vegan, vegan egg salad

Servings: servings (about 1 1/3 cups per serving)

Author: Camilla

Ingredients

1 recipe Chickpea Flour Tofu
1 cup finely chopped celery
1/3 cup finely chopped green onions
1/4 cup sweet pickle relish
1 tablespoon extra-virgin olive oil see notes, including OIL-FREE OPTION below
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon gariic powder
fine sea salt & freshly ground black pepper
Optional: sprinkle of paprika

Instructions

Prepare the chickpea flour tofu as directed. Once ready, drain off any accumulated liquid from the water and invert onto a cutting board. Chop or crumble into small pieces (to desired consistency).
Reserve 1/3 cup of the tofu. Place the remaining tofu in a large bowl along with the celery, green onions and pickle relish. Refrigerate while making the mayonnaise.
Using a small food processor, blender or immersion blender. combine the olive oil (or plain non-dairy milk), lemon juice, mustard, garlic powder and reserved 1/3 cup tofu; blend until completely smooth. Season to taste with salt and pepper.
Add the mayonniase mixture to the tofu mixture, gently stirring until combined. Serve immediately, sprinkled with the optional paprika, or cover and refrigerate until ready to serve.

Notes

Storage: The salad is best eaten within a few hours of making it, but it can be stored in an airtight container in the refrigerator for up to 2 days. The extra mayonnaise can be store in an airtight container in the refrigerator for up to 2 weeks (it may need to be whisked with a fork before using).

Tip: The chickpea flour tofu can be used as soon as it sets up (several hours), but it becomes firmer the longer it sits (the water naturally releases, and can be drained off). If you prefer an extra-firm tofu texture, prepare the tofu 48 hours in advance of making the salad.

Oil-Free Option: If you prefer an oil-free option, use the plain, nondairy-milk of your choice in place of the oil in the mayonnaise recipe. The mayonnaise will still be silky and delicious.

Oil Options: Any neutral oil you prefer, such as safflower, or avocado oil, can be used in place of the olive oil.

Nutrition Notes: The calculated nutrition is for the version made with olive oil. The calories and fat are significantly lower when non-dairy milk is used in place of the oil.

Nutrition