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
- 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.
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.
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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
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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.
*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.
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
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.
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 Tbsps. Nutritional yeast
- ½ tsp. garlic powder
- 1/8 tsp. cayenne powder for spice
- 1 tsp. turmeric
- ½ tsp. black pepper
- 1 tsp. 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 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.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 4Amount 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.
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