Make the BEST vegan egg salad with tofu, vegan mayo, and several tasty add-ins. It’s super creamy, packed with protein, and just as good as the original plus ready in just 10 minutes!
Jump to:
Quick and Easy Vegan Tofu Egg Salad Recipe
Recently, I’ve enjoyed sharing recipes using my favorite egg substitutes to make easy vegan Just Egg French Toast and a vegan Just Egg frittata, I've also shared a recipe for vegan smashed chickpea salad. But did you know you can make a creamy, delicious vegan egg salad with ingredients many vegans already have in their kitchen – like tofu, vegan mayo, mustard, lemon, fresh herbs, and seasonings?
Tofu has a texture that can mimic the texture of boiled eggs and a neutral flavor that acts like a sponge to everything surrounding it. So, when combined with egg-based egg salad ingredients and a little kala namak (to really boost the eggy flavor), this tofu egg salad is practically like eating the real thing. There are even several ways to customize the recipe to your liking.
Plus, it’s packed with enough plant-based protein to keep you full until your next meal. Best of all, it’s super quick and easy to pull together. There’s no cooking or peeling of eggs necessary. Just chop, mix, and enjoy. For the best flavor, leave it to marinate for just a little first. Then enjoy it over crackers, in a delicious vegan egg salad sandwich, lettuce wraps, and more.
Looking for more easy vegan lunch recipes? You'll enjoy this vegan Cordon Bleu, vegan cobb salad, easy jackfruit carnitas, buffalo chickpea wraps, and easy vegan hummus wraps.
The Ingredients
What Else Could I Add?
- Nutritional yeast: Add a little for an umami boost and extra yellow flavor.
- Spice: Add red pepper flakes, chili powder, or cayenne pepper – to taste.
- Curry powder: Make curried vegan egg salad with ½-1 teaspoon curry powder (mild, medium, or hot).
- Celery seed: Just a little for enhanced savory flavor complexity.
- Red onion: (or shallots) finely diced for flavor and texture.
- Vegetables: Add extra nutrients and texture with finely chopped bell peppers, finely shredded carrots, or sliced olives.
- Vegan bacon: Add chopped vegan bacon for salty, savory deliciousness.
How to Make Vegan Egg Salad with Tofu
If you haven’t already, first press the tofu (wrapped in cloth under a cutting board/pan stacked with cans) for 30 minutes to avoid a watery tofu egg salad.
Step 1: First, combine the vegan mayo, mustard, lemon juice, turmeric, garlic powder, paprika, salt, pepper, and kala namak (if using) in a large bowl and mix well, then set aside for 5 minutes.
Step 2: Meanwhile, dice the (pressed) tofu into small ¼-inch pieces, finely chop the celery and pickle, and mince the fresh herbs.
For a more realistic egg texture/consistency, after dicing the tofu, use your fingers to gently crumble a portion of it (about ⅓ -½).
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from me every week!
Step 3: Then, add the prepared ingredients to the dressing and mix well. Taste and adjust any ingredients (mustard, lemon, salt, pepper, etc.) to your liking.
For the best flavor, leave the eggless egg salad to marinate in the refrigerator for at least 30 minutes before serving. The longer it sits, the better it will taste.
FAQs
For the most realistic eggless egg salad, I don’t recommend substituting the vegan mayo. If you need a swap, though, try plain vegan yogurt, mashed avocado, hummus, or tahini. Adjust the seasonings accordingly.
I don’t recommend it as the texture of tofu changes upon thawing, and it won’t be pleasant.
Kala Namak – aka Indian Black Salt, although it’s pink - is an Indian/Himalayan rock salt that contains a pungent, sulfurous smell/ taste (like hard-boiled eggs!) and helps to add an eggy flavor to dishes.
Top Recipe Tips and Notes
- Use a high-quality vegan mayo: This will be a prominent flavor in the vegan egg salad recipe, so make sure it’s a version you like.
- For the eggiest flavor: Include Kala Namak (Indian black salt - although it’s actually pink!). Its Sulphur-y flavor is perfect for adding ‘eggy’ flavor.
- Tweak to taste: Adjust any of the ingredients to your desired flavor profile.
- Leave it to marinate: If there’s time, leaving the tofu egg salad mixture for at least an hour before serving will allow the flavors to meld and enhance.
How to Serve Vegan Egg Salad?
- With crackers, chips, or crudites (celery, carrots, cucumber, etc.)
- Over a bagel or baguette slices or toast or rice crackers
- To make vegan egg salad sandwiches – optionally with lettuce, cucumber, and/or tomatoes
- Spoon it into lettuce wraps
Storage Instructions
Make ahead: I highly recommend preparing this a few hours (or even a day in advance). This provides plenty of time for the flavors to meld and enhance for the BEST vegan egg salad.
Store: This eggless egg salad is great for vegan meal prep. Once assembled, cover the bowl and store leftovers for 3-4 days.
The BEST Vegan Egg Salad
Ingredients
- ½ cup of vegan mayonnaise
- 3 teaspoons of dijon mustard
- 1 to 2 teaspoons of lemon juice
- ½ teaspoon of turmeric
- ½ teaspoon of garlic powder
- ½ teaspoon of paprika
- Salt and pepper to taste
- 1 block of super firm tofu, cut into tiny cubes
- 2 celery stalks, finely diced
- 1 dill pickle, finely chopped (optional)
- 2 tablespoons of fresh dill, minced
- 2 tablespoons of fresh chives, thinly sliced
- ½ teaspoon of Indian Black Salt (optional)
Instructions
- In a large bowl, mix the mayo, mustard, lemon juice, turmeric, garlic powder, paprika, salt, and pepper, and the Indian Black Salt if using. The India Black salt is actually pink and it gives the dish egg-like flavor. Mix well and set aside for 5 minutes for all the flavors to fully incorporate.
- Add the tofu, celery, pickle (if using) dill, and chives. Mix well and taste if it needs more mustard or salt to your preference
- Enjoy at room temperature or chilled.
Notes
- Use a high-quality vegan mayo: This will be a prominent flavor in the vegan egg salad recipe, so make sure it’s a version you like.
- For the eggiest flavor: Include Kala Namak (Indian black salt - although it’s actually pink!). Its Sulphur-y flavor is perfect for adding ‘eggy’ flavor.
- Tweak to taste: Adjust any of the ingredients to your desired flavor profile.
- Leave it to marinate: If there’s time, leaving the tofu egg salad mixture for at least an hour before serving will allow the flavors to meld and enhance.
Tina says
I'm obsessed with this vegan egg salad recipe. It's so yummy and perfect for meal prep!!
Erin says
I made this vegan egg salad because it looked so delicious and I had all of the ingredients on hand. It was really yummy and easy. It makes a great lunch!
Karlie says
Better than any egg-based salad. The black salt gives it the eggy flavor, but the tofu gives a cleaner plant protein you can feel great about. Thanks for this recipe!
Andrea says
Right?! The taste is so spot on!
nancy says
such a lovely vegan egg salad recipe. The tofu was perfect protein! i don't even miss the chicken!
Katie says
This vegan egg salad was incredible! Really easy to make and tastes just like the real thing!
Jacqueline Debono says
I love this vegan egg salad recipe. All the flavors of a classic egg salad without the egg! Excellent!
Andrea says
Right?! The taste is so spot on!
Claudia Cristina Ciorteanu says
Loving your Best Vegan Egg Salad! Such a tasty twist without the eggs. 😋 Perfect for plant-based food lovers like me! Thanks for sharing this amazing recipe!
Andrea says
Yesss! It's such a great vegan egg salad!
Alexandra says
I made this delicious recipe for my best friend who is a vegan. We found it so tasty and it made a fantastic lunch. I will make it again - thank you for the wonderful recipe! It is always nice to have some great plant based options that are so simple to prepare.
Dawn Abalos says
These tasty sourdough banana carrot muffins were a big hit in my home! They're a delightful mix of flavors and have become a favorite on my kids' breakfast list. I strongly suggest giving this recipe a try – it's a guaranteed way to make mornings more enjoyable for both kids and adults!
Andrea says
That's so awesome! So glad your kiddos have been enjoying them!
Dawn Abalos says
This vegan egg salad recipe is a game-changer! The combination of flavors and textures is simply delightful. I added a twist by incorporating avocado, giving it a creamy and rich texture. The recipe is easy to follow, making it a go-to for a quick and satisfying plant-based meal.
Andrea says
Isn't it?! IT's incredible! Love the avocado addition!
Swathi says
I like that you used kala namak in this recipe yes it gives eggy smell. Perfect salad any day.
Liz says
Delicious!!! I had a vegan friend joining our group for lunch so I made tuna salad and your vegan egg salad. She loved it so much she asked for the recipe!!!
Andrea says
That is so nice of you! So glad she enjoyed it too!
Stephanie says
Yum! This vegan egg salad is just delightful with the perfect blend of seasonings. Great addition to my vegan recipe collection.
Andrea says
Right?! The seasonings are on par!
Krystle says
The flavor of this is spot on! My family couldn't tell it was vegan
Andrea says
Right?! The flavor is spectacular!
Katie says
This vegan egg salad recipe was so delicious! Can't wait to make it again soon.
Andrea says
It's the most delicious v egg salad! 🙂
Kim Beaulieu says
My daughter in law is vegan so I love trying new recipes when she visits. She loved this recipe so much!
Andrea says
That's amazing to hear! So glad you guys enjoyed it! 🙂
Ashley says
I can't wait to try this recipe this summer. We have several vegetarian family members, so this will be perfect for lunch options!
Andrea says
Amazing! I'm sure it will be a hit! Let us know what you guys all think 🙂
Nora says
I've never tried vegan egg salad before, but it tastes almost exactly like the real deal! Thanks for the healthy alternative!
Andrea says
It's such a yummy egg salad! Glad you gave it a try!
Swathi says
This vegan egg salad is so yummy. My kids loved it. I am going to try it.
Andrea says
That's amazing to hear that they loved it! It's sooo yummy!