Easy Tofu Egg Salad

If you used to love egg salad, you are going to love this plant-based version! This simple tofu egg salad recipe made with tofu, vegan mayonnaise, mustard, and relish is a delicious protein packed filling for sandwiches and wraps.

This post was originally published April 2015; updated January 2023.

I have been eating this simple vegan egg salad on repeat – it’s such a quick lunch option! Medium firm tofu makes a perfect stand in for the hard boiled eggs in traditional egg salad. Tofu is also a great source of plant-based protein so it will help you stay full until dinner time.

This tofu egg salad is one of my new favorite vegan egg recipes made with tofu. Here are a couple of others: vegan tofu scramble, easy vegan breakfast tacos, and vegan broccoli cheddar quiche.

Why You’ll Love this Recipe

• Just Like the Original: Tastes just as good as a classic egg salad sandwich, but this version is plant-based! (An eggless egg salad. 😁)
• Quick and Easy: A great option for quick lunches since it takes less than 10 minutes and a handful of simple ingredients to whip up this vegan tofu egg salad for a yummy sandwich filling.
• Diet Friendly: This simple tofu egg salad recipe is vegan, gluten free, egg free, cholesterol free, and dairy free.

Ingredients and Substitutions

• Medium Firm Tofu: For the best texture, I recommend using a medium firm tofu rather than a silken tofu or extra firm tofu. You’ll want to drain it and press it a couple of minutes to remove excess moisture before adding it to the salad. If you don’t like tofu, you can also make this salad with canned chickpeas; just add to a bowl and give them a mash with your fork before adding the rest of the salad ingredients.
• Vegan Mayonnaise: Mayonnaise typically contains egg yolk, so you’ll want to make sure to pick up a vegan mayonnaise substitute for this recipe. We liked the one from Sir Kensington’s brand.
• Turmeric: Adds some yellow color to this salad. Turmeric is also loaded with antioxidants so it’s a win-win!
• Relish and Dijon Mustard: Add that tang that we all love and associate with egg salad. You can use yellow mustard in a pinch, but dijon is preferred. If you don’t have relish, chop up some dill pickles or use some dill pickle juice.
• Black Salt (Kala namak): If you’ve gone vegan and want to make plant-based versions of egg dishes, it is worth picking up some black salt! Just a pinch or two of this salt adds that sulfur flavor that we all associate with eggs. You can find black salt on Amazon. You can substitute with just regular sea salt in this recipe but you’ll miss out on that eggy flavor.
• Herbs: I like to add chopped fresh chives, but you could add chopped green onions or even diced red onions to this tofu salad. Fresh dill also makes a lovely addition.

See recipe card below for a full list of ingredients and measurements.

Step by Step

Step One: In a medium-sized bowl, mix together the mayonnaise, turmeric, relish, mustard, garlic powder, finely chopped chives, black salt, and black pepper.

Step Two: Drain the block of tofu and pat dry with paper towels. Press in a tofu press for 5 minutes if you have one. Crumble tofu into bite sized pieces. (No need to use a food processor for medium-firm tofu – it should crumble easily!)

Step Three: Mix together the crumbled tofu and mayonnaise mixture in a mixing bowl. Taste and season with more salt and black pepper if needed.

Step Four: Spoon tofu salad onto your favorite bread to make a delicious vegan sandwich.

What to Serve with Tofu Egg Salad

This recipe makes the best vegan egg salad sandwich style with a nice toasted sourdough bread and some leafy greens. However, you could also add the tofu egg salad to a pita pocket or wrap – or serve alongside some crackers. Now for some delicious side options:

• Potato chips or French fries: what’s more classic than an egg salad sandwich with a side of chips or fries?
• Salad: I love serving this tofu egg salad with a leafy green or kale salad on the side. Here are a few of my favorites: vegan kale caesar salad, pear arugula salad, blueberry summer kale salad.
• Fresh cut veggies: Whenever I was packing my lunch for work, I would often add a handful of fresh cut veggies as a side when I didn’t feel like making a salad. You could also pack these cream cheese stuffed mini peppers as a tasty side.
• Macaroni and cheese: Love the combination of a sandwich with a pasta salad or this vegan macaroni and cheese.
• Soup: A cup of soup and a sandwich is such a great combo for an easy work from home lunch. I like serving this egg salad with these soups: butternut squash and red pepper soup, pumpkin red lentil soup, creamy carrot soup.

Recipe FAQ

Simple Tofu “Egg” Salad

Created by: Deborah Murphy

Course Entree, Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

4 servings

Switch out your typical sandwich filling for this delicious and simply tofu “egg” salad made with tofu, mayonnaise, mustard, and relish.

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Ingredients

  

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• ▢ 14 ounce package medium firm tofu, drained and patted dry
• ▢ 1/4 cup vegan mayonnaise
• ▢ 2 tablespoons dill pickle relish
• ▢ 2 teaspoons Dijon mustard
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/4 teaspoon turmeric
• ▢ 1/4 teaspoon black salt (or sea salt)
• ▢ 1 dash ground black pepper
• ▢ 2 tablespoons finely chopped chives

Instructions

• Drain and press tofu for 5-7 minutes to remove some of the excess water. Crumble tofu into bite size pieces and set aside.
• Add the mayo, relish, mustard, garlic powder, turmeric, black salt, black pepper, and chives to a bowl and whisk to combine. Add the tofu and stir to combine.
• Serve with your favorite bread in a sandwich.

Notes

• Nutrition facts are for egg salad only, not the entire sandwich as this will vary by type of bread and toppings.
• Pressing the tofu: You don’t have to press the tofu for this salad if you don’t have a tofu press (it’s difficult to press medium tofu without one!). However, if you do have one – press your tofu for about 5 minutes to remove some of the extra moisture.
• Crumble the tofu: The medium firm tofu is pretty soft so you can easily crumble the tofu into bite size pieces vs chopping it up for this salad.
• Adjust seasoning to taste: I love an egg salad with lots of tang – so I add a good amount of Dijon mustard and relish. Feel free to play around with the ingredients a bit until you find the perfect balance for you.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 339mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 127mg | Iron: 1mg

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