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.


Extra-firm tofu Vegan mayonnaise Dijon mustard Lemon juice Ground turmeric

Salt Black pepper Garlic powder Scallions Celery

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Step 1:

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


©Kirsten Nunez

Step 2:

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

©Kirsten Nunez


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.

©Kirsten Nunez

Store leftover vegan egg salad in an air-tight container in the refrigerator for up to 5 days.

How to Store Leftovers

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©Kirsten Nunez