Vegan Egg Salad

When I first went vegan, I found that I had to eat a lot more food to keep up with my caloric intake. Because I wasn’t eating highly caloric dense animals products such as meat, cheese, and dairy, I had to eat wayyy more whole plant based foods like grains, fruits, veggies, legumes, and greens than ever before. I found going plant based helped me heal my body faster and gave me more energy, but I had to eat abundantly everyday to make sure I was getting the right balance of vitamins and nutrients to be at my healthiest self. I think that’s part of the reason why I love eating plant based is because I get to eat clean whole plant based foods ALL the time.

Eating abundantly didn’t always come easy though, especially if I was stuck mid week on a tight schedule with a lackluster fridge situation. To stay ahead of the ball, I needed to keep quick, & fulfilling snacks on hand at all times, and this recipe was my always my go to savior. It is one of my most favorite recipes to meal prep and possibly the most made snack that my husband makes throughout the month.

This egg salad is:

• dairy free

• egg free

• vegan

• gluten free

• high protein

• low budget meal

Put it on toast, sandwiches, cheese boards, or eat by itself! It’s so good, you’ll want to make this part of your weekly meal prep snacks too. I especially love to make this the night before a long morning bike ride, because when I come back from riding I have a quick and easy high protein, low fat snack.

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Serves 2-3 people

The Goods:

• 1 block tofu, drained & pressed

• 1 cup cashew cream (Find The Recipe Here In Our Cookbook)

• 1/2 medium red onion, finely chopped

• 1 tbsp dijon mustard

• 1 lemon, juiced

• 1 tbsp white vinegar

• 2 tsp turmeric

• 1 tsp granulated garlic

• 1/2 tsp salt

• 1/2 tsp black salt

• 1 tbsp capers with juice

• 1/4 cup chopped dill 

• 1/4 cup chopped parsley

The Method:

1. First step is to drain and press the tofu in a clean towel for at least 20 minutes.

2. If you haven’t made cashew cream yet, this is the time to soak your nuts and make your cashew cream. Set cashew cream aside when it’s made.

3. Grab a large mixing bowl then add 1 cup cashew cream and all the other ingredients besides the tofu into the bowl, and mix thoroughly.

4. Take the pressed tofu and with your hands, crumble up the tofu over the mixture in the bowl. Then take a fork and mix until you have an egg salad!

5. Stores in the fridge for 4-6 days. Best enjoyed chilled.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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