Egg Free Egg Salad with Tofu
Quick and easy vegan egg salad with tofu is a delicious filling for a sandwich or salad!
This vegan egg salad is seriously so good. Between the creamy texture, tangy taste, and how quick and easy it is to make, you’ll make it one of your weekly go-to for a quick lunch!
My favorite way to enjoy this is as a sandwich in between two slices of a hearty bread, but you can also use it as a filling in lettuce wraps, on top of a salad, or as a dip for crackers!
Ingredients
Here is a quick rundown of what ingredients you’ll need for this vegan egg salad. See the recipe card for exact measurements. You only need a few simple ingredients to make the best vegan egg salad!
- Tofu: For this recipe, I found that sprouted firm tofu is the most egg-like in texture. Un-sprouted firm tofu is also great. I don’t suggest extra-firm tofu or high protein as they are too firm and won’t have the same softness that a hard boiled egg has. Silken tofu is too soft and shouldn’t be used either.
- Vegan Mayonnaise: Make sure to use a brand that you really love since it is the base for the dressing in this recipe. My current favorite is Sir Kensington’s Vegan Mayo but I know that Vegenaise by Follow Your Heart is also good!
- Dressing: Dijon + Yellow Mustard, pickle relish, lemon juice, turmeric, paprika (optional), salt, and pepper
- Salad ingredients: Fresh green onions, fresh or dried dill, celery
Serving ingredients: Serve with leafy greens, hearty breads, and cucumbers for a sandwich filling.
Some vegan tofu egg salad recipes will call for a secret ingredient of kala namak, which is a type of salt that gives an eggy flavor. Personally, I don’t find it to be that enjoyable and honestly I prefer my eggless egg salad without this ingredient.
Variations
This recipe is more of a traditional egg salad. Here are a few ideas on how to spice things up!
- Curry Egg Salad: Add 1/2 teaspoon curry powder and make sure to add the turmeric powder for the yellow color. Replace the dill for fresh parsley. Add in a pinch of onion powder as well.
- Avocado Egg Salad: Replace the vegan mayo with an equal amount of mashed avocado. Add in more fresh herbs like fresh chives, fresh parsley, and fresh tarragon. Make sure to serve on thick bread sliced with some salad greens.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
First, prep the tofu! Gently press the tofu to remove some of the excess moisture. You don’t need a fancy tofu press, just wrap the tofu in a clean kitchen towel, or paper towels, and gently squeeze. A block of tofu often has a lot of water in them, and you want to remove some of this excess so that the salad doesn’t get runny.
Then, divide the tofu in half. To one has, mash the tofu with a fork or with your hands. The other half, chop into tiny bite sized bits. This combination makes for the most egg-like texture. Pop these both into a large mixing bowl and set it aside.
Next, mix the dressing together. In a medium sized bowl, combine the vegan mayo, dijon mustard, yellow mustard, pickles, lemon juice, and spices.
Then, chop all the celery, fresh dill, and green onions.
Finally, mix everything together. Give it a taste and adjust the seasonings to how you best enjoy them.
Now, it’s ready to enjoy! Now, you can eat it right away, but I find that letting it chill in the fridge for a few hours really marinates the flavors together and tastes even better.
FAQs
You can swap the mayo out if you want to make this oil-free or if you can’t find an allergy compliant vegan mayo. The flavors will be a bit different, however, they are still yummy! Here are a few ideas:
– Hummus
– Cashew Cream
– Tahini
– Vegan Yogurt (make sure it is not flavored.)
How to Store
Keep any leftovers in the fridge in an airtight container for up to 5 days. However, this egg salad tastes best in the first 3 days.
I don’t recommend freezing this recipe.
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Equipment
- measuring cups
- measuring spoon
- Mixing bowls
- Mixing spoons
- Chef’s knife
- Cutting board
Ingredients
Tofu Salad Filling
- 14 oz tofu 1 block, sprouted or firm
- 2 green onions
- 1-2 tablespoons fresh dill or 1 teaspoon dried dill
- 1/3 cup celery finely diced
- ½ cup vegan mayo
- 1 tablespoon pickle relish
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- ⅛ teaspoon paprika
- Salt and pepper to taste
- ⅛ teaspoon turmeric optional
Sandwich Ingredients
- 12 slices whole wheat bread or other bread of your choice, I love Killer Dave's 21 Whole Grain Bread
- toppings like lettuce, extra pickles, etc
Instructions
- Prepare the tofu. Gently press the tofu in a clean kitchen towel (or paper towels) to remove excess water. Divide the tofu in half, mashing half the tofu with a fork and cubing the other half. Place into a large mixing bowl and set aside.
- Mix the dressing. In a medium mixing bowl, combine the vegan mayo, pickle relish, lemon juice, Dijon mustard, yellow mustard, paprika, salt and pepper. Mix well and add to the bowl with the tofu.
- Chop the vegetables. Finely dice the celery, green onions, and fresh dill. Add to the mixing bowl.
- Mix and serve. Using a spatula, mix everything together. Give a taste and adjust for seasoning. This recipe is super flexible and can be adapted to your tastes easily. Serve immediately or chill in the fridge for a few hours before serving. Enjoy!
Notes
Keep any leftovers in the fridge in an airtight container for up to 5 days. However, this egg salad tastes best in the first 3 days.
I don’t recommend freezing this recipe.
