The best vegan egg salad, made without soy tofu! A quick and easy recipe for Chickpea Flour Tofu does double duty as both the “hardcooked eggs” and as the key ingredient for the silky-smooth mayonnaise dressing.
Growing up, I loved deviled eggs and egg salad. But only when they were made by my mother or grandmother. Cooked eggs plus mayonnaise, prepared in unknown circumstances, was an equation I could not stomach.
But if an anonymous person made this version of egg salad for me–which has no eggs at all–I would happily gobble it up. It’s just that delicious.
In addition, it is 100% soy-free!
If you are wondering how on earth an egg salad can be egg-free without the usual replacement of crumbled soy tofu, the answer is this: chickpea flour.
More precisely, it is Chickpea Flour Tofu (also known as Burmese Tofu or Shan Tofu).
Chickpea flour tofu is made, with ease, from chickpea flour, water and salt. It has a remarkably egg-like consistency and taste, and a smidge of turmeric lends the tofu a light golden hue, giving it perfect egg salad eye appeal.
The tofu can be coarsely chopped or crumbled to create the texture you like best. I am partial to a mix of chopped pieces and crumbles.
And now, a dash of wow: the chickpea flour tofu does double duty as mayonnaise! While the majority of the tofu comprises the chopped “egg” in the salad, a small portion is set aside and blended with olive oil, Dijon mustard and lemon juice to make a dreamy-smooth, silky mayonnaise to dress the salad!
This is my favorite mayonnaise, ever. One-third cup of the tofu, plus 3 tablespoons olive oil, some mustard and lemon juice yields just over a half-cup of mayonnaise. I use only half of the mayonnaise (1/4 cup) in the salad; the remainder will keep in the refrigerator for up to 2 weeks. If you prefer to add more to the salad, do it!
A small food processor, or a blender, will work to make this small amount of mayonnaise, but my preferred appliance for this job is an immersion blender. It emulsifies the concoction to perfection.
The remaining ingredients are ultra simple. I went with relatively classic flavors for this particular rendition of egg salad–sweet pickle relish, green onions, and some celery for crunch.
However, do not let my preferences deter you from varying this salad as much or as little as you like. I know that you will be delighted by the essential flavor of the chickpea flour tofu, and mayonnaise, so go to town with your own innovative spins.
Enjoy the salad straight up, as an addition to a big green salad, rolled into wraps, or piled into or onto sandwiches.
Happy eats, everyone!
- 1 recipe of Chickpea Flour Tofu (recipe here--it's easy!)
- 1 cup finely chopped celery
- ⅓ cup finely chopped green onions
- ¼ cup sweet pickle relish
- 3 tablespoons extra-virgin olive oil (or vegetable oil of choice)
- 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
- 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 ⅓ cup of the tofu (mash enough to fill ⅓ cup); 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, lemon juice, mustard, garlic powder and reserved ⅓ 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.
Tip: I only used ¼ cup (half ) of the prepared mayonnaise in the recipe; the calculated nutrition information reflects this.
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).