Best Vegan Tofu Egg Salad
This vegan tofu egg salad made from tofu is so good because it mimics the creamy texture and savory flavor of traditional egg salad while being entirely plant-based and protein-rich. It’s a delicious, cholesterol-free alternative that’s perfect for sandwiches, wraps, or salads.
This tofu egg salad is super simple to make without even needing to boil or peel eggs. Great for lunch, dinner, and picnics! It 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 have other delicious plant-based salad spreads like my chickpea avocado salad and this amazing vegan tuna salad that is terrific on sandwiches and in wraps.
Reasons you will love this recipe
- Creamy and Flavorful: This vegan tofu egg salad delivers a rich, creamy texture and savory taste that closely resembles the classic egg salad, making it a satisfying plant-based alternative.
- High in Protein: Made with tofu, this egg salad is packed with protein, offering a nutritious and filling option that’s perfect for lunch or a light dinner.
- Cholesterol-Free: Enjoy all the flavors of traditional egg salad without the cholesterol, making this tofu version a heart-healthy choice.
- Easy to Make: With simple ingredients and a quick prep time, this vegan tofu egg salad is easy to whip up, perfect for sandwiches, wraps, or a quick snack.
Ingredients you will need
- Tofu- This provides a similar creamy texture to eggs and absorbs flavors well, creating a satisfying, plant-based alternative. Its mild taste and versatility make it an excellent base for mimicking the consistency and richness of traditional egg salad without the use of animal products.
- Chickpeas- These beans add a hearty, slightly chunky texture that mimics the feel of traditional egg salad.
- Vegan mayonnaise- I have a delicious vegan tofu mayo that pairs well with this spread or you can use store-bought.
- Veggies- Celery, onions, and green peas are the veggies we use in this vegan salad spread.
- Spices- Season with nutritional yeast, garlic powder, turmeric, and black salt for an eggy flavor.
Tips & Suggestions
- Tofu Options- My preference is the refrigerator-type of tofu because it is firmer than silken tofu. We have plenty of tips for cooking with tofu and recipes to use it in that should help those less familiar with the different types of tofu.
- Chopping Veggies- 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.
- Eggy Flavor- Adding black salt to this recipe adds an eggy flavor. It is optional but recommended.
How to make vegan egg salad
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: 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.
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.
STEP #2: Dice up the green onions and celery, and defrost the green peas by placing them in a colander and running warm water over them.
STEP #3: In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky.
STEP #3.5: Another option is to mash the chickpeas and tofu in a bowl with a potato masher.
STEP #4: Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas, and all other ingredients.
STEP #5: Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuce. For those who 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.
Frequently Asked Questions
For this recipe, the refrigerator section tofu is probably best because it is not as creamy as silken tofu. The thicker texture mimics the consistency of boiled or scrambled eggs. Firm or extra-firm silken tofu can still be used.
This salad is great served at room temperature or chilled. Serve it on your favorite bread toasted or scoop it into lettuce wraps.
Store in an airtight container in the refrigerator for up to 5 days. It doesn’t freeze well.
More Vegan Sandwiches & Spreads
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Vegan Tofu Egg Salad
Ingredients
- 1 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
- 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 todrain 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 first and once it has thawed, the water can be pressed out simply by squeezing it just like a sponge. This way, there is no need for a press of any kind. It also creates a crumbly texture.
- 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.
Video
Notes
- Tofu- For this recipe, the refrigerator section tofu is probably best because it is not as creamy as silken tofu. The thicker texture mimics the consistency of boiled or scrambled eggs. Firm or extra-firm silken tofu can still be used. Make sure to drain and press as much of the water from the tofu as possible.
- Serve- This salad is great served at room temperature or chilled. Serve it on your favorite bread toasted or scoop it into lettuce wraps.
- Storage- Store in an airtight container in the refrigerator for up to 5 days. It doesn't freeze well.
- Eggy Flavor- Adding black salt to this recipe adds an eggy flavor. It is optional but recommended.
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Just made the Vegan Egg Salad recipe and added diced dill pickles. It was delicious! Thank you for sharing these down-to-earth regular comfort food recipes.
Thus is delicious. I was really amazed how much it tastes like egg salad. Easy to put together, too.
This is the BEST! Made it when I had guests. They raved about it. I put in pitas. Make this!
Thank you for this recipe! What could I substitute for the cayenne pepper without it tasting bland?
Hi Tamara- The cayenne pepper can be left out completely without any problems. It just adds a little kick of spice.
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?
Hi ACC- Yes, that is a 1/2 cup of green onions (aka scallions) for this vegan egg salad recipe. Hope you enjoy it!
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.
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!
This REALLY hit the egg salad spot! I fix this on the weekly! The hubby insisted!??
HA! I love hearing this! Thanks so much for the great feedback, and I’m so glad that the hubby insisted. 🙂
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.
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.
Delicious!!! Made to recipe, just added a little pickle juice. So satisfying! Thanks for the great recipe!!!