This Vegan Egg Salad is super simple to make without even needing to boil or peel eggs. Great for lunch, dinner, and picnics!
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
- 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.
We sometimes serve it on pita bread or as an appetizer on crackers. Something about the Dijon and tiny pieces of onion and celery makes 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 a 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
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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.
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.
Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas, and all other ingredients.
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 great served warm or chilled.
- It keeps in the refrigerator in an airtight container for 5-7 days.
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
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.
Other sandwich and burger recipes
- Smashed Chickpea Avocado Sandwich Spread
- Smoked Tempeh Sandwich (TLT)/ Tempeh Lettuce Tomato
- Barbecue Sandwiches Vegan Style
- Ultimate Vegan Grilled Cheese
- Vegan Sandwiches and Spreads
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Vegan Egg Salad
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.
- 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
- 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.
- 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.
- 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.
- 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.
- Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas and all other ingredients.
- 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.
- Check out the video below of me showing how easy it is to make this tofu egg salad.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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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.
Wednesday 28th of December 2022
Thus is delicious. I was really amazed how much it tastes like egg salad. Easy to put together, too.
Tuesday 26th of July 2022
This is the BEST! Made it when I had guests. They raved about it. I put in pitas. Make this!
Saturday 21st of May 2022
Thank you for this recipe! What could I substitute for the cayenne pepper without it tasting bland?
Monday 23rd of May 2022
Hi Tamara- The cayenne pepper can be left out completely without any problems. It just adds a little kick of spice.
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?
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!
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.
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!