Vegan Egg Salad (Made with Tofu!)

The best egg salad ever, sans eggs! This vegan egg salad is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard and a bit of tahini.

Being totally honest here, I was never a big fan of egg salad. I ate quite a bit of it as a kid and always had mixed feelings. On the one hand, if it was egg salad day at school, it meant I was avoiding worse fate, like bologna or tuna salad. Those were the worst.

On the other hand: eggs. So I tolerated egg salad and kept my fingers crossed that tomorrow would be PB&J day.

I loved this egg salad. I totally intended to split a sandwich with my husband and then pack up the rest for weekday lunches, but between the two of us we finished the entire batch over the weekend.

It would pack up nicely though, so if you’re looking for work or school lunches, give it a try and let me know how it goes. Especially school lunches — don’t put your kids through cafeteria egg salad. They’ll thank you for it!

Tips for Making Awesome Vegan Egg Salad

• Kala namak is the key to giving this eggy flavor. Not familiar? It’s a type of salt with a high sulfur content that you’ll sometimes come across in Indian cuisine.
• Adjust the seasonings to your liking and feel free to experiment by adding anything that might work well in egg salad, like dill, capers or even some coconut bacon.
• This will keep for up to two days in a sealed container in the refrigerator.

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5 from 2 votes

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Vegan Tofu No-Egg Salad

The best egg salad ever, sans eggs! This vegan egg salad is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard and a bit of tahini.

Course Salad, Sandwich

Cuisine American

Keyword lunch, salad, sandwich, tofu

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 202 kcal

Author Alissa

Ingredients

• 1/4 cup vegan mayo, or more, if you like
• 2 tablespoons Dijon mustard
• 1 tablespoon tahini
• 2 teaspoons red wine vinegar
• Pinch turmeric, optional, for eggy color
• 1 pound extra firm tofu, drained, patted dry and diced
• 1/4 cup dill pickle relish, or finely dice a dill pickle or two
• 2 tablespoons finely chopped fresh parsley
• 2 medium celery stalks, finely diced
• 2 medium carrots, diced
• 2 scallions, chopped
• Kala namak (Optional, for eggy flavor. Can sub regular salt.), to taste
• Black pepper, to taste

Instructions

1. Stir the mayo, Dijon mustard, tahini, vinegar and turmeric together in a medium bowl. 

2. Add the tofu, relish, parsley, celery, carrots and scallions. Gently stir until fully blended. 
   

3. Season with salt and pepper to taste.
   

4. Serve in sandwiches, wraps, or atop a bed of greens.

Nutrition Facts

Vegan Tofu No-Egg Salad

Amount Per Serving

Calories 202 Calories from Fat 109

% Daily Value*

Fat 12.1g19%

Saturated Fat 2g10%

Sodium 656mg27%

Potassium 352mg10%

Carbohydrates 16g5%

Fiber 3g12%

Sugar 8g9%

Protein 11g22%

Calcium 210mg21%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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