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    Home » Summer Eats » Vegan Egg Salad

    Vegan Egg Salad

    Published: Jul 29, 2020 · Updated: Jun 25, 2023 by Marlena Luna · This post may contain affiliate links. · 14 Comments

    Jump to Recipe Pin SaveSaved!
    Vegan egg salad sandwich cut in half and stacked.

    Vegan egg salad is a classic summer lunch. This recipe is made with cooked tofu for plenty of protein and the best egg-like texture. Use the included homemade vegan mayo or try it with your favorite store-bought mayo, either will taste great!

    Vegan egg salad sandwich cut in half and stacked.

    This easy-to-make, healthier vegan alternative doesn’t skimp on flavor!

    It's made with seasoned and lightly cooked tofu scramble, a flavorful homemade vegan mayonnaise, fresh dill, and optional black salt for that classic egg taste.

    So, when it's officially summer and too hot to cook, reach for this eggless salad.

    Or try my pineapple black bean salad or vegan chicken salad. They're all easy to make and take only a few simple ingredients.

    Vegan egg salad sandwich made with tofu.

    Does it taste like egg salad?

    I think this vegan egg salad tastes close to the real thing without using real eggs.

    However, black salt (also known as kala namak) is a secret ingredient that gives vegan egg salad recipes a distinct "eggy" taste.

    But, I wanted this salad that tastes great even without the black salt, for those who don't have any on hand.

    So, I created this vegan version to be as close to the real deal, with or without the addition of black salt.

    Ingredients

    Simple, readily available ingredients bring this recipe together.

    Ingredients for tofu egg salad.

    Ingredient notes and substitutes

    • Extra firm tofu – Tofu is a great egg substitute because the texture, when cooked, is similar to boiled eggs, firm but still tender. Use extra firm or firm tofu for the best texture.
    • Vegan mayo – The mayonnaise binds the ingredients together and adds flavor to the salad. I love it with my cashew mayo, but your favorite store-bought brand is delicious as well.
    • Green onions – These give the salad a mild onion taste. Replace them with diced red onion if you’re looking for more onion flavor.
    • Fresh dill – Using fresh dill is best for this recipe. It provides a deliciously fresh herbaceous flavor. If you don't have any on hand dried dill can be used as a replacement.
    • Lemon juice – Use fresh lemon juice for the best taste.
    • Yellow mustard – This is a common ingredient in traditional egg salad adding another savory element to it. You can use Dijon mustard as a replacement.
    • Black salt - This ingredient is optional but it is the secret ingredient to making vegan egg salad taste like the real thing. If you don’t have any (or can’t find it) I made sure the recipe still tastes great without it.
    • Turmeric – This is what gives the salad the yellow color.

    How to make vegan egg salad

    This recipe is easy to make and comes together in a few simple steps.

    Start by pressing the tofu block using a tofu press. Or wrap the block in a clean kitchen towel or paper towels and place a heavy object on top, such as a book or heavy plate.

    After pressing, break it into small pieces using your hands or a potato masher.

    Now, cook the tofu in a pan over medium heat to remove excess moisture and give it a firm texture, like hard-boiled eggs. Then set it aside to cool.

    Vegan egg salad ingredients before mixing.

    Next, add the cooled tofu to a large bowl along with the remaining ingredients.

    Mixed tofu "egg" salad in a glass bowl.

    Finally, mix until the ingredients are evenly combined. Taste and adjust any seasonings as needed.

    Cover and chill in the refrigerator for about an hour.

    Open face egg salad sandwich.

    To Serve

    Make a vegan egg salad sandwich topped with lettuce and tomato.

    Enjoy it in a lettuce leaf for a gluten-free meal.

    Stuff it in a pita with tomatoes for a quick and easy lunch.

    Or pile this vegan salad on crackers and top them with sliced cherry tomatoes for a delicious appetizer.

    Half of a vegan egg salad sandwich.

    Tips for Success

    • Tofu: Cooking the tofu removes excess moisture and firms it up for the best egg-like texture. If you want to avoid cooking the tofu, I suggest using vacuum-sealed tofu. I don't recommend silken tofu, it's too soft.
    • Make this recipe your own: Add diced pickles, shallot, capers, or avocado.
    • Black salt: Use this if you want the full eggy flavor.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    Vegan egg salad sandwich

    Vegan Egg Salad

    prep time: 10 minutes minutes
    cook time: 10 minutes minutes
    total time: 20 minutes minutes
    servings: 4 servings
    This vegan tofu egg salad is made with cooked tofu for plenty of protein and the best egg-like texture. So when it's too hot to cook reach for this summertime favorite!
    4.75 stars (28 reviews)
    Print Pin SaveSaved!

    Ingredients

    Tofu

    • 1 14-ounce block of extra firm tofu
    • 2 teaspoons neutral oil, for sautéing
    • 1 teaspoon onion powder
    • ⅓ teaspoon Himalayan pink salt, (or black salt, see notes)
    • 1 Tablespoon nutritional yeast, (optional)

    Remaining Ingredients

    • 1 celery stalk, diced
    • ½ cup vegan mayo
    • 2 Tablespoons green onion, thinly sliced
    • 2 teaspoons fresh dill,, finely chopped
    • 1 ½ teaspoon yellow mustard, or dijon mustard
    • 1-2 teaspoon lemon juice
    • ⅓ teaspoon turmeric
    • salt and black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Start by pressing the tofu using a tofu press, or wrap the tofu in a clean kitchen towel or paper towels and place a heavy plate or book on top.
    • Now, break the tofu into small pieces.
    • Add the oil, tofu pieces, onion powder, and salt (or black salt) to a medium saucepan.  Cook the tofu over medium heat until it begins to firm up, about 15 minutes.  This will remove more of the excess moisture and create a nice egg-like texture.
    • Transfer the tofu to a mixing bowl and allow it to cool down.  You can place it in the fridge to speed up the process.
    • Add the remaining salad ingredients to the bowl and gently fold everything together.
    • Chill in the fridge for 30 minutes to an hour for the best flavor.
    • Store any leftover vegan egg salad in an airtight container in the refrigerator for 3-5 days.

    Notes

    To use black salt: Replace as much of the salt with black salt as you'd like. Once the salad is mixed, taste it and add more black salt or regular salt to your taste, if needed.
    Baking: The tofu can be baked instead of cooking on the stovetop. Preheat the oven to 350ºF. Bake the tofu for 15 minutes (or until it reaches your desired texture) tossing it around halfway through.

    Nutrition

    Serving: 1serving | Calories: 123kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 21mg | Fiber: 2g | Sugar: 1g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Main Dishes
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Comments

      4.75 from 28 votes (27 ratings without comment)

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    1. Anonymous

      November 23, 2024 at 4:16 pm

      This is a great recipe!! It is very close to egg salad but much healthier (especially since I’m WFPB). Thanks for posting it!!

      Reply
      • Marlena Luna

        December 05, 2024 at 4:14 pm

        I'm so glad you enjoy this recipe! Thank you for the great feedback!

        Reply
    2. Kelly Landreth

      March 03, 2024 at 2:53 pm

      I added in a little paprika and I enjoyed it on big romaine lettuce leaves with avocado slices on top. I LOVE the dill in it so much! I wish I could attach a photo of how beautiful it turned out. Thanks!

      Reply
      • Marlena Luna

        March 06, 2024 at 1:43 pm

        Sounds delicious, Kelly! I'm thrilled you loved the recipe! If you'd like, you can attach your photo to this Pinterest pin (https://www.pinterest.com/pin/461407924327337125/) and I will definitely see it.

        Reply
    3. Frank

      June 03, 2023 at 8:24 am

      Great salad, we love black salt and mustard so we add a little extra and a chopped pickle. But thanks for the base recipe to get us started

      Reply
      • Marlena Luna

        June 09, 2023 at 2:29 pm

        I'm so glad you enjoyed the recipe!

        Reply
    4. Jeff

      February 23, 2023 at 7:55 pm

      Is the tofu in this vegan egg salad broken into the chunks shown before or after cooking?

      Reply
      • Marlena Luna

        February 24, 2023 at 10:08 am

        Hi Jeff! The tofu shown was lightly cooked after being broken into chunks. You can brown the tofu to your liking. Enjoy!

        Reply
    5. Erin

      January 21, 2022 at 10:01 pm

      I hate tofu but I LOVED this!

      Reply
      • Marlena Luna

        January 24, 2022 at 12:58 pm

        Awesome!! So glad you enjoyed the recipe!

        Reply
        • Mel

          February 19, 2022 at 3:08 am

          I want to try this!!!!! So, I don't press the tofu first for this?

          Reply
          • Marlena Luna

            February 21, 2022 at 4:36 pm

            Usually there is no need to press super firm tofu. But if you're using extra firm or firm tofu it should be pressed first.

    6. Col

      October 20, 2021 at 4:00 am

      Looks delicious! How long will this keep?

      Reply
      • Marlena Luna

        October 20, 2021 at 9:39 am

        It will keep in the fridge for 3-4 days. Maybe up to 5, but it never lasts that long in our house. Enjoy!

        Reply

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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