Vegan Eiersalat (German Egg Salad)

Discover the creamy indulgence of Vegan Eiersalat, a delightful plant-based spin on the classic German egg salad. Made with crumbled extra-firm tofu and seasoned with kala namak (black salt) for an uncanny egg-like flavor, this recipe delivers all the comforting nostalgia without any eggs. A touch of turmeric lends a vibrant golden hue, while vegan mayonnaise, Dijon mustard, and freshly squeezed lemon juice create a rich and tangy dressing. Fresh herbs like chives, dill, and green onions add bursts of flavor and a pop of color. Perfect as a sandwich filling, spread on crackers, or served alongside a crisp salad, this quick 15-minute, no-cook recipe is ideal for meal prep, picnics, or brunches. Wholesome, easy, and loaded with flavor, this Vegan Eiersalat is a must-try for those seeking a satisfying yet cruelty-free twist on a German classic!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 1 teaspoon Kala namak (black salt)
• 0.25 teaspoon Turmeric powder
• 120 grams Vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 2 tablespoons Chives, chopped
• 1 tablespoon Fresh dill, chopped
• 2 tablespoons Green onions, chopped
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Drain the tofu and pat it dry with paper towels to remove excess moisture. Once dry, crumble the tofu into a medium-sized bowl.

Step 2

Add the kala namak and turmeric powder to the crumbled tofu. Mix well to ensure that the tofu is evenly coated. The kala namak gives the tofu an egg-like flavor, while turmeric adds a touch of color.

Step 3

In a separate small bowl, combine the vegan mayonnaise, Dijon mustard, and lemon juice. Stir well until smooth and well-blended.

Step 4

Add the mayonnaise mixture to the seasoned tofu and gently mix to combine everything thoroughly.

Step 5

Gently fold in the chopped chives, dill, and green onions. Ensure all the herbs are evenly distributed throughout the salad.

Step 6

Season the salad with kosher salt and ground black pepper. Taste and adjust the seasoning if necessary.

Step 7

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Step 8

Serve the vegan Eiersalat chilled as a sandwich filling, on top of crackers, or alongside a fresh salad as part of a buffet spread.

Nutrition Facts

Serving size	(574.6g)

Amount per serving	% Daily Value*
Calories	897.4

Total Fat 61.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 12.7g
Cholesterol 28.8mg	0%
Sodium 3261.0mg	0%
Total Carbohydrate 31.6g	0%
Dietary Fiber 10.0g	0%
Total Sugars 10.3g
Protein 63.8g	0%

Vitamin D 0IU	0%
Calcium 2753.6mg	0%
Iron 11.7mg	0%
Potassium 1061.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 27.4%

Carbs: 13.6%