This super simple Tofu "Egg Salad" requires no cooking and just 10 minutes of prep! It's savory and perfect for sandwiches, or to eat with crackers.
Happy Tuesday, friends! You know I'm always over here trying to veganize anything and everything, and I have been on such a savory food kick lately! I've been making vegan burgers, chick'n nuggets, biscuits & gravy... basically the works. Today I have yet another yummy recipe to add to your repertoire. This Simple Tofu "Egg Salad" comes together in just minutes, requires zero cooking, and, you guessed it - it tastes just like egg salad! It's super easy and perfect to put in a sandwich, or eat with crackers or veggies for dipping.
Tofu really is the ultimate staple food for any vegan. I mean... is there anything you can't turn it into? From quiche to meatballs to nuggets, I have to say that this is probably my favorite meat substitute. But, if you just take it as-is, without transforming it, what does tofu remind you of? For me... hard boiled egg whites ???? The squishy texture, the bland flavor, it's all there! LOL. Which is why I felt like making a vegan egg salad with tofu really wasn't that much of a stretch, all you have to do is add some embellishments.
So what do you need for this tofu egg salad? Well, basically the same stuff you would for "real" egg salad! The tofu of course replaces the hard boiled eggs. I then added in finely chopped carrot, celery, and green onion. I had to make it all hold together somehow, so I added in vegan mayo {I've been loving Hellman's!} and some stone-ground brown mustard. To finish - seasonings! I added my beloved garlic salt, along with some turmeric for the yellow color, and black salt for the egg flavor. The black salt is definitely optional, but that's what makes it taste like EGG salad and completes the transformation!
I hope you guys will give my tofu egg salad a try! It is so super duper easy to make, and I can definitely see myself making it more as the weather warms up and I want to avoid turning on the stove. It's great for a packed sandwich or quick lunch! 🙂
Tips for success!
- I've given you the base, now change it up and make it yours! Skip the mustard, use dijon or classic yellow mustard, add hot sauce - whatever your heart desires. Feel free to add more herbs and spices for more flavor, too! A favorite of mine used to be avocado sriracha chicken & egg salad back in the day... maybe I need to try that next!
- Don't make this tofu egg salad TOO far in advance - I find that it actually tastes better right when you make it! It loses flavor as it sits, and the tofu tends to leach out water which makes this soggy. Blah! I usually make it with a half-block of tofu so I have a small batch I can finish quickly.
- ½ block of extra firm tofu
- 1 carrot, finely chopped
- 1 stalk of celery, finely chopped
- 2-3 green onions, finely chopped
- ¼ cup vegan mayonnaise
- 2-3 tablespoon brown mustard
- 1 teaspoon garlic salt
- ½ teaspoon turmeric
- ¼ teaspoon onion powder
- pinch of Kala Namak black salt (optional)
- to serve: sliced bread or crackers
- First, drain the tofu and wrap in a few paper towels. Set aside to press while you prepare the veggies.
- Wash your carrot, celery, and green onion, and chop into small pieces. Add to a medium bowl.
- Add the mayonnaise, brown mustard, garlic salt, onion powder, and turmeric to the bowl of vegetables.
- Grab the pressed tofu, and with your fingers, crumble it into the bowl. Mix everything to combine, and add some black salt to taste. Add more salt & pepper as needed.
- Serve immediately, and store leftovers in the fridge. Leftover egg salad will stay good for 2-3 days.
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Diane says
I used to make tofu “egg salad” in the 80’s and my family loved it. I lost the recipe and this one is spot on. I followed the ingredients with the exception of using Hellmann’s mayo. Oh it is so delish and will make it often.
It goes great in a wrap with some grated carrot and alfalfa sprouts on top!
valentina says
I am so glad you enjoyed the recipe, Diane! I actually used the vegan Hellman's when I made this so we were definitely on the same wavelength 🙂 Love the addition of sprouts!