• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sandwiches / Vegan Egg Salad (Made with Tofu!)

    LAST UPDATED: March 4, 2020 • FIRST PUBLISHED: March 4, 2020

    Vegan Egg Salad (Made with Tofu!)

    Jump to Recipe Print Recipe
    Vegan 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 optional tahini.

    Vegan Egg Salad on a Bun with Lettuce, Tomato and Onion

    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.

    How to Make Vegan Egg Salad

    Vegan Egg Salad on a Bun with the Top Removed

    This stuff comes together super easily, in mere minutes!

    1. First, make the dressing. You'll be mixing up some mayo, Dijon mustard, red wine vinegar, and an optional pinch of turmeric (for color). You also have the option of including some tahini. While this ingredient isn't strictly necessary, I find it adds a nice flavor and thickens up the dressing much like egg yolk might in traditional egg salad.
    2. Now add some roughly diced tofu (the "egg" in this egg salad), diced carrots, celery, and scallions. Mix it all up!

    Collage Showing Steps for Making Vegan Egg Salad: Stir Together Dressing Ingredients, and Stir in Tofu and Veggies

    Season your salad with some kala namak (for eggy flavor), or plain old salt and pepper.

    Bowl of Vegan Egg Salad with Wooden Spoon

    Stuff it in a sandwich, scoop it on a salad, or devour it from a spoon!

    Vegan Egg Salad Sandwich Cut in Half, with Serving Bowl and Lettuce in the Background

    FAQ & Tips for Making Awesome Vegan Egg Salad

    • This vegan egg salad would nicely for school or work lunches!
    • Is this stuff gluten-free? The egg salad is gluten-free. To keep your entire meal gluten-free, just be sure to use your favorite gluten-free bread, or serve it over lettuce.
    • 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.
    • Looking for more creamy vegan salads for stuffing in sandwiches? Try my vegan chicken salad, vegan tuna salad, curried tofu salad, or smashed chickpea salad.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Egg Salad on a Bun with Lettuce, Tomato and Onion
    5 from 4 votes
    Print

    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
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 4
    Calories 202 kcal
    Author Alissa

    Ingredients

    • ¼ cup vegan mayo, or more, if you like
    • 2 tablespoons Dijon mustard
    • 1 tablespoon tahini (optional)
    • 2 teaspoons red wine vinegar
    • Pinch turmeric (optional, for eggy color)
    • 1 (14 ounce or 400 gram) package extra firm tofu, drained, patted dry and roughly chopped
    • ¼ cup dill pickle relish
    • 2 tablespoons finely chopped fresh parsley
    • 2 medium celery stalks, finely diced
    • 2 medium carrots, finely diced
    • 2 scallions, chopped
    • Kala namak (Optional, for eggy flavor. Can sub regular salt.), to taste
    • Black pepper, to taste
    US Customary - Metric

    Instructions

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

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

    3. Season with kala namak or 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.
    « Creamy Vegan White Chili
    Vegan Naan »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Lariza says

      December 15, 2017 at 12:38 pm

      5 stars
      This was very yummi this morning. Still drolling :D

      Reply
      • Alissa Saenz says

        December 17, 2017 at 9:13 pm

        I'm glad you enjoyed it!!

        Reply
    2. Alexandria Phillips says

      March 06, 2018 at 11:24 am

      5 stars
      I made this for lunch today. Hands down the best tofu "egg" salad that I have ever made!! Thanks!

      Reply
      • Alissa Saenz says

        March 08, 2018 at 8:44 pm

        Awesome!! I'm so happy to hear that! Thanks Alexandria!

        Reply
    3. Jessica says

      January 28, 2020 at 1:36 pm

      5 stars
      Super, thanks 😊

      Reply
    4. Alie says

      March 06, 2020 at 2:13 am

      I am vegan and love your dishes. I will make this tomorrow. :)

      Reply
    5. Courtney R says

      March 07, 2020 at 4:28 pm

      5 stars
      Delicious dressing! Best I've tasted and I've made a lot of vegan egg and chick'n salads. Thanks!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    711 shares
    • 170