Vegan Egg Salad (Tofu Egg Salad)
This vegan egg salad is the perfect high-protein sandwich filling or salad topper! Made with tofu, it's so creamy and flavorful you won't miss the eggs at all.
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Servings: 5 servings
Equipment
- mixing bowl
Ingredients
- 1 (14 oz) block firm or extra-firm tofu divided
- 2 green onions finely sliced, or ~2 tablespoons finely diced red or white onion
- 1-2 tablespoons fresh dill finely chopped
- 1 stalk celery finely diced
- 1/2 cup vegan mayo
- 1-2 tablespoons Dijon mustard to preference
- 1/2 teaspoon black salt (kala namak)
- black pepper to taste
- 1/8 teaspoon turmeric optional, for color
- juice of 1/2 lemon optional
Instructions
- Drain tofu and use your favorite method to press for at least 30 minutes. (This step is important; if you don't press out excess liquid, your salad will become watery.) See notes for tips on pressing tofu.
- Add half of the block of tofu to a mixing bowl. Add the vegan mayo, mustard, and optional turmeric. Mash everything together with a fork to create a thick dressing. (Mashing some of the tofu makes the salad more cohesive, so it's less likely to fall out of your sandwich.)
- Give the rest of the block of tofu a coarse chop to mimic the texture of chopped egg whites. Add the tofu to the mixing bowl along with all remaining ingredients (celery, green onion, dill, black salt, and black pepper). Fold all ingredients together.
- Give the salad a taste and adjust the flavors to your preference. This recipe is very flexible, so feel free to add more fresh dill, extra Dijon, or even a squeeze of fresh lemon juice if you like.
- You can serve it immediately, but it's best if you let it marinate for an hour or two in the fridge.
Notes
Pressing tofu: Thoroughly pressing the tofu is key to achieving the correct texture for this recipe. If you cook tofu often, I highly recommend investing in a tofu press (the Tofuture press is my favorite). Otherwise, you can simply wrap the block of tofu in a clean, lint-free kitchen towel, and weigh it down with something heavy such as a cutting board or a plate stacked with one or two cans of beans or tomatoes.
Black salt: This is what gives this salad an eggy flavor and aroma. I purchased mine at a local Indian food market. You can also find it online. Otherwise, feel free to substitute regular sea salt.
Vegan mayonnaise: Make sure to pick a vegan mayo you really like, because the flavor is front-and-center in this recipe! My favorite brand in the states is the classic Follow Your Heart Vegenaise. Some of the vegan sandwich spreads on the market nowadays taste good enough to spread a thin layer on a sandwich or burger but aren't that tasty in larger amounts.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.