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.


extra-firm tofu vegan mayonnaise dijon mustard lemon juice garlic powder turmeric

scallions celery fresh dill salt pepper

©Kirsten Nunez

Step 1:

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

©Kirsten Nunez


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

Step 2:

©Kirsten Nunez

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

Step 3:

©Kirsten Nunez

• For even more flavor and color,    add some nutritional yeast. • To mix up the texture and    flavor, replace half the tofu with    a cup or so of canned    chickpeas.

Recipe Tips & Variations

©Kirsten Nunez

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