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Eggless Egg Salad

What you need: 

1 lb tofu
1 teaspoon miso
1 teaspoon approx. salt pickle plum paste (sour)**don't worry if you can't find it
1 pinch salt
1 teaspoon mustard
1 handful green onions

What you do: 

Crumble the tofu. Mix everything together.
For best results, let it sit for a few hours to let the flavor really sink in.
Serve as a sandwich, with mayonnaise on the vegan bread.
Its quick, easy, and very tasty!

Preparation Time: 
Cooking Time: 
Recipe Category: 



I just want to point out that saying one vegan salad dressing, Nayonaise vs. Vegenaise, is better than the other is pretty silly. It surprises me that no one has pointed this out.

For those of you who weren't always vegan - don't you remember distinctly preferring either Mayo or Miracle Whip? Well, Vegenaise is the vegan Mayo and Nayonaise is the vegan Miracle Whip. I was always a Miracle Whip kid. I believe it has much more sugar than Mayo, and that is the difference you taste.

That being said, I prefer Nayonaise. They're entirely different dressings in my mind.


As a new vegan I found this a great base for an eggless egg salad! I LOVE eggs, particulary egg salad, and I had fun with this recipe choosing to tweak it a bit. I used all ingredients (love the miso) but added an avocado, some sweet onion, veganaise, more prepared mustard, paprika, garlic powder, ground black pepper, pickles, tumeric, and dried parsley.

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