This vegan take on the classic egg salad with diced California Avocado and crumbled tofu is creamy, cool, quick, and easy to assemble.
California Avocado Eggless Egg Salad
Total Time: 15 min
Prep Time: |
Vitamin A 30 mcg; Vitamin C 26 mg; Calcium 213 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 166 mcg; Omega 3 Fatty Acid 0.22 g
% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 15%; Iron 15 %; Vitamin D 0%
Ingredients1 (14-oz) block extra firm tofu, drained and patted dry 3 ripe, Fresh California Avocados, seeded, peeled and diced 1/4 cup fresh lemon juice 1/4 cup vegan mayonnaise 1 cup finely diced red onion 1/4 cup minced chives 2 Tbsp. fresh minced dill 1 tsp. smoked paprika 1/4 tsp. Himalayan black salt, or to taste 1/2 tsp. fresh black pepper, or to taste
- Using clean hands or a potato masher, crumble the tofu into a large bowl.
- Place the diced avocado into the bowl with the crumbled tofu.
- Add in the rest of the ingredients and toss gently to combine, 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
Editor’s Note: Himalayan black salt has a unique flavor and aroma that makes this salad taste like eggs with no actual eggs needed. You can substitute another salt, but the overall flavor will be different.
Serving Suggestion: Serve on toasted bread, with crackers or on whole wheat bread for your new favorite eggless egg salad sandwich.
Beverage Pairing: Pair with a sparkling lemonade or iced team for a light, refreshing and satisfying meal.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados