Vegan egg salad, pumpkin seed tofu recipe, high protein vegan lunch, easy plant-based recipe this creamy, delicious egg-free salad is perfect for quick meals, wraps, or healthy meal prep.
Looking for a delicious, protein-packed vegan alternative to classic egg salad? This Vegan Egg Salad with Pumpkin Seed Tofu (PUMFU) is creamy, flavorful, and incredibly easy to make. It’s an alkaline, gut-friendly recipe loaded with fresh herbs, healthy fats, and clean plant-based protein perfect for wraps, salads, or a quick lunch on the go.
If you’re exploring egg-free options due to dietary preferences or health concerns, this simple recipe is a must-try. Inspired by a vegan client favorite, it’s just as satisfying with or without avocado!
🥗 Ingredients:
1 block pumpkin seed tofu (PUMFU), crumbled
1 small avocado, mashed
1/4 cup organic capers
1/2 cup finely sliced celery
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1/2 tsp celery seeds
Juice of 1 fresh lemon
2–3 tsp Dijon mustard
1 tbsp tahini
👩🍳 Instructions:
Mix all ingredients together until well combined. Serve over arugula and radicchio or wrap in buttery Bib lettuce for a refreshing, nutrient-dense meal. Enjoy the vibrant, fragrant freshness!
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Yours in Vibrant Health,
Kimberly Knox
Certified Integrative Health Coach | Bioenergetic Chef | Author & Speaker
Kk@intheKitchenwithKK.com
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