Vegan Egg Salad with Tofu

This easy vegan egg salad recipe is ready in just 15 minutes. It calls for protein-rich tofu, creamy vegan mayonnaise, and tangy mustard. Serve it on crackers for a quick snack or with a bun for a filling lunch.

Kirsten Nunez, MS

By Kirsten Nunez, MS

2 Ratings

This post may contain affiliate links. Please read our disclosure policy.

Vegan Egg Salad on a plate with arugula and tomatoes.
Photo: Kirsten Nunez

Whether you’re craving a quick snack or simple lunch, this vegan egg salad recipe will surely hit the spot.

It’s all thanks tofu, which is used in place of hard-boiled eggs. Simply chop the tofu into small squares, then mix it with vegan mayonnaise, mustard, and spices. No boiling or peeling required!

This vegan “egg” salad tastes delicious with crackers, like our popular Flax Seed Cracker recipe. You can also use it to make sandwiches and wraps, though we won’t judge if you want to eat it by the spoonful. It’s that good.

Key Ingredients

Top view of ingredients for making Vegan Egg Salad.
Photo: Kirsten Nunez
  • Extra-firm tofu. Roughly chop the tofu into small squares, about 1/2 inch each. You can also just break it up with a spatula.
  • Vegan mayonnaise. Mayo gives this recipe that classic egg salad taste.
  • Lemon juice. This ingredient gives the egg salad a tangy flavor. You can also use apple cider vinegar.
  • Mustard. Similarly, mustard adds brightness and tanginess to this recipe.

How to Make Vegan Egg Salad

This vegan egg salad recipe takes about 15 minutes to make. For the full ingredients list and step-by-step tutorial, check out the recipe card at the bottom of this post.

1. In a bowl, combine the mayonnaise, mustard, lemon juice, turmeric, salt, black pepper, and garlic powder. Mix well.

Vegan mayo, mustard, lemon juice, turmeric, salt, and black pepper in a glass bowl.
Photo: Kirsten Nunez

2. Add the chopped tofu, dill, scallions, and celery. Stir well, then taste and add more spices if necessary.

Chopped tofu added to mayo mixture in a glass bowl.
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Skip the celery. This recipe calls for finely chopped celery. But if you don’t like celery, feel free to skip it.
  • Use dried dill. You can use one teaspoon of dried dill for every tablespoon of fresh dill.
  • Mix in nutritional yeast. For even more flavor and color, add some nutritional yeast.
  • Use other types of mustard. Yellow mustard can be used in place of Dijon mustard.
  • Add chickpeas. To mix up the texture and flavor, replace half the tofu with a cup or so of canned chickpeas.
  • Chill the vegan egg salad. This vegan egg salad tastes best when chilled.
  • Add Himalayan black salt. Try adding a dash of Himalayan black salt to provide savory umami taste and a distinct sulfury egg flavor.
A Vegan Egg Salad sandwich.
Photo: Kirsten Nunez

How to Store Leftovers

Store leftover vegan egg salad in an air-tight container in the refrigerator for up to 5 days. It’s best to avoid freezing this recipe as the mayonnaise will separate in the freezer.

Serving Suggestions

Vegan Egg Salad

Vegan Egg Salad

This easy vegan egg salad recipe is ready in just 15 minutes. It calls for protein-rich tofu, creamy vegan mayonnaise, and tangy mustard. Serve it on crackers for a quick snack or with a bun for a filling lunch.
Click stars below to rate, or leave a full review in the comments
2 Ratings
Print Rate it Now Pin Recipe
Course: Main Course
Cuisine: American
Keyword: vegan egg salad, vegan egg salad recipe
Prep Time: 15 minutes
Servings: 4
Author: Kirsten Nunez, MS

Ingredients

  • 14 ounces extra-firm tofu drained, pressed, and cubed into 1/2 inch pieces
  • ⅓ to ½ cup vegan mayonnaise
  • 1 to 2 tablespoons Dijon mustard
  • 1 tablespoons lemon juice or apple cider vinegar
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1 to 2 tablespoons scallions choppeed
  • ¼ cup celery finely chopped
  • 3 tablespoons fresh dill chopped

Instructions

  • In a bowl, combine the mayonnaise, mustard, lemon juice, turmeric, salt, black pepper, and garlic powder. Mix well.
  • Add the chopped tofu, dill, scallions, and celery. Stir well, then taste and add more spices if necessary.

Notes

  • One recipe makes about 2 cups of vegan egg salad. You’ll need about 1/2 cup for a sandwich, depending on the size of your bread or bun.
  • You can use one teaspoon of dried dill for every tablespoon of fresh dill.
  • For even more flavor and color, add some nutritional yeast.
  • This vegan egg salad tastes best when chilled.
  • Store leftover vegan egg salad in an air-tight container in the refrigerator for up to 5 days.

Recommended Tools & Products

Bowl
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

 

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.