Creamy Vegan Egg Salad with Crispy Fries
High Protein Vegan Gluten-Free Option Nut-Free

Creamy Vegan Egg Salad with Crispy Fries

A delicious and satisfying plant-based egg salad paired with crispy baked fries, perfect for a hearty meal or picnic.

⏱️ 15 minutes Prep Time
🍳 30 minutes Cook Time
🍽️ 4 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

350Calories
12gProtein
50gCarbs
14gFat

Ingredients

For 4 servings

  • 1 block firm tofu, drained and crumbled
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1/4 cup chopped green onions
  • 1/4 cup diced celery
  • 1/4 teaspoon turmeric for color
  • Salt and pepper to taste
  • 4 large potatoes, cut into fries
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Instructions

Follow these steps for perfect results

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine the crumbled tofu, vegan mayonnaise, Dijon mustard, nutritional yeast, lemon juice, chopped green onions, diced celery, turmeric, salt, and pepper.
  3. Mix well until everything is combined and has a creamy texture.
  4. Spread the potato fries on a baking sheet, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  5. Bake the fries in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
  6. Serve the vegan egg salad on whole grain bread or lettuce wraps alongside the crispy fries.

Health Benefits

Nutritional advantages of this recipe

  • Rich in protein from tofu for muscle repair and growth.
  • Low in cholesterol, promoting heart health.
  • Packed with fiber from potatoes for digestive health.
  • Contains healthy fats from olive oil for brain function.