Skip to Content

Best Vegan Egg Salad

This Vegan Egg Salad is super simple to make without even needing to boil or peel eggs. Great for lunch, dinner, and picnics!

vegan egg salad in white bowl with red checkered napkin

Tofu egg salad is one recipe that I get asked about a lot. I have taken it to some of my Food for Life cooking & nutrition classes to sample, and students rave. They even take it to potlucks themselves.

We love this vegan egg salad recipe because it’s…

  • A no-cooking-required recipe
  • Simple to make
  • Insanely satisfying
  • Super healthy
  • Veggie-loaded
  • Great for picnics

Serve as sandwich spread or appetizer

Vegan egg salad is the healthier, plant-based version of egg salad, and I love it. My family enjoys a sandwich for lunch or even dinner.

vegan egg salad on whole grain bread on cutting board

We sometimes serve it on pita bread or as an appetizer on crackers. Something about the Dijon and tiny pieces of onion and celery make it so delicious.

How to make vegan egg salad

First, drain the tofu and press all the water from it. 

This can be done with a tofu press or by using dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes

tofu block being pressed on wooden board with black cast iron pan on top

I like to freeze my tofu and once it has thawed, the water can be pressed out simply by squeezing just like a sponge. This way, there is no need for a press of any kind.

Dice up the green onions and celery, and defrost the green peas by placing them in a colander and running warm water over them.

diced green onions, celery, green peas on cutting board

In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky.

Another option is to mash the chickpeas and tofu in a bowl with a potato masher.

double photo with blender on one side and bowl with potato masher on the other both with tofu and chickpeas

Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas, and all other ingredients.

tofu, chickpeas, green peas, green onion, and spices in mixing bowl

Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuce.

For those that are gluten intolerant, serve alone or on your favorite gluten-free bread or crackers.

Check out the video below of me showing how easy it is to make this tofu egg salad.

*Original publish date November 24, 2014.

Tips for making vegan tofu egg salad

  • Make sure to drain as much of the water from the tofu as possible.
  • If needed, all of the veggies can be diced by hand and not put into the blender. For me, the blender or food processor just makes for one less step.
  • Adding black salt to this recipe really adds that eggy flavor.
  • This salad is good served warm or chilled.
  • It keeps in the refrigerator in an airtight container for 5-7 days.
tofu egg salad in orange bowl with sandwich in background

What is tofu?

Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.

The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong

block of tofu with three chunks in front and mint leaf, chopstick on side

Vegan low-fat mayonnaise recipe

I make this recipe with my Eggless Vegan Mayonnaise to keep it healthy and delicious. It is the perfect addition to this vegan egg salad recipe. Click the photo to see the full recipe.

vegan mayo in glass jar with tomatoes in background on wooden table
Low-Fat Vegan Mayo in only 5-minutes

Other sandwich and burger recipes

This post may contain affiliate links. Read my full disclosure here.

vegan egg salad in white bowl with red checkered napkin

Vegan Egg Salad

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

This Vegan Egg Salad spread is one that I get asked about a lot. I have taken it to some of my cooking & nutrition classes to sample, and students rave. They even take it to potlucks themselves.

Ingredients

  • 15 oz block firm tofu, squeezed dry
  • ¾ cup chickpeas, rinsed and drained
  • ¼ - ½ cup Low-Fat Eggless Mayo, recipe link above
  • 1/3 cup Dijon mustard
  • ½ cup celery, diced
  • ½ green onions, with scallions
  • ¾ cup frozen green peas, thawed in drainer under warm water
  • 3 tablespoons Nutritional yeast
  • ½ teaspoon garlic powder
  • 1/8 teaspoon cayenne powder for spice
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon black salt 

Instructions

    1. Open tofu package and drain any water. If using shelf-stable
      tofu, there won't be much water. For the refrigerated tofu, you'll need to
      drain and then press all water out.
    2. This can be done with a tofu press or by using dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes.
    3. I like to freeze my tofu and once it has thawed, the water can be pressed out simply by squeezing just like a sponge. This way, there is no need for a press of any kind.
    4. Dice up the green onions and celery, and defrost the green peas by placing them in a colander and running warm water over them.
    5. In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky. Another option is to mash the chickpeas and tofu in a bowl with a potato masher.
    6. Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas and all other ingredients.
    7. Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuces. For those that are gluten intolerant, serve alone or on your favorite gluten-free bread or crackers.
    8. Check out the video below of me showing how easy it is to make this tofu egg salad.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 204Total Fat: 3.4gCarbohydrates: 29gFiber: 9.3gProtein: 11.7g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

Plant-Based Vegan Starter Kits $27

Vegan Plant Based Starter Kit
Click the photo to see Plant-Based Starter Kits available.
collage of meal delivery service photos
vegan egg salad photo collage for pinterest
vegan egg salad photo collage for pinterest
Vegan egg salad photo collage for pinterest
Healthy sandwiches made easy!
vegan egg salad pinterest photo collage

ACC

Sunday 20th of September 2020

Thank you for the recipe! Question: is it supposed to be 1/2 a cup of green onions? Also, what does it mean with scallions? Green onions and scallions are the same, right?

Terri Edwards

Monday 21st of September 2020

Hi ACC- Yes, that is a 1/2 cup of green onions (aka scallions) for this vegan egg salad recipe. Hope you enjoy it!

Carolyn Blakeney

Monday 7th of September 2020

Hi Terri, for the tofu, the ingredients list says "2-15 oz block firm tofu, squeezed dry". Should that be 1 block of tofu, or is it 2 blocks? I have made similar recipes in the past (but I want to try this one with your mayo recipe) and given the quantity of the other ingredients I would probably use one 15 oz. block. It looks like that's what you used in the video.

Terri Edwards

Tuesday 8th of September 2020

Hi Carolyn- Thanks so much for bringing the typo to my attention. You are so right that it should be only 1 block of tofu. I've corrected that now. Much appreciated!

Jimalee

Tuesday 25th of June 2019

This REALLY hit the egg salad spot! I fix this on the weekly! The hubby insisted!??

EatPlant-Based.com

Tuesday 25th of June 2019

HA! I love hearing this! Thanks so much for the great feedback, and I'm so glad that the hubby insisted. :)

Susan

Friday 21st of June 2019

How long will this eggless egg salad last? Going to a retreat so would like it last up to a week. That is if it is not eaten up before heading home.

EatPlant-Based.com

Friday 21st of June 2019

It should last around 5 days or so, in my experience. If it's kept in an airtight container, I think it could reasonably last a little longer.

Alicia

Friday 1st of March 2019

Delicious!!! Made to recipe, just added a little pickle juice. So satisfying! Thanks for the great recipe!!!

Skip to Recipe