Eggless Egg Salad Pita | Vegan Lunch Recipes

Eggless Egg Salad Pita

Wicked Kitchen

a closeup of Wicked's eggless egg salad pita with spinach and radish slices

Here’s a quick, easy, and delicious go-to meal that you can whip up any day of the week! Find Wicked Kitchen Garlic Vegan Mayo with Caramelized Onion at Kroger stores in the US or Tesco in the UK!

1/2 cup (120ml) Wicked Kitchen™ Garlic Vegan Mayo with Caramelized Onion

4 green onions, finely sliced

2 tsp (10ml) Dijon mustard

1 tsp (6g) turmeric

3/4 tsp (4.5g) kosher salt

1/2 tsp (3g) freshly ground black pepper

1 package (14 ounces/397g) firm or extra-firm tofu, drained and patted dry

3 tablespoons dill, coarsely chopped

2 large pitas, split

Handful tender crunchy greens, like baby lettuces, watercress, or microgreens

Thinly sliced radishes

Whisk the mayo, green onions, mustard, turmeric, salt, and pepper together in a large bowl.

Cut the tofu into 1/2-inch (1.25-cm) cubes and add them to the bowl.

Toss to combine, then use a spoon in a chopping motion to break up some chunks until the mixture looks like conventional egg salad. Mix in the dill.

To serve, open up a pita half and line the bottom with greens and a few radish slices, then spoon the tofu salad into the pitas. 

You can refrigerate the mixture for up to 3 days. 

* This dish is quite versatile! You can also serve it over a bed of greens, use it to stuff hollowed-out tomatoes, or spoon it onto crackers for a quick snack. Feel free to add your favorite extras: Some people adore pickles or capers in egg salad, some like crunchy celery, and just about everyone likes a teaspoon or two of curry powder. 

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