simple tofu "egg salad"
Prep time
Total time
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.
Recipe type: Sandwiches
Serves: 4 servings
  • 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 tbsp brown mustard
  • 1 tsp garlic salt
  • ½ tsp turmeric
  • ¼ tsp onion powder
  • pinch of Kala Namak black salt (optional)
  • to serve: sliced bread or crackers
  1. First, drain the tofu and wrap in a few paper towels. Set aside to press while you prepare the veggies.
  2. Wash your carrot, celery, and green onion, and chop into small pieces. Add to a medium bowl.
  3. Add the mayonnaise, brown mustard, garlic salt, onion powder, and turmeric to the bowl of vegetables.
  4. 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.
  5. Serve immediately, and store leftovers in the fridge. Leftover egg salad will stay good for 2-3 days.
Recipe by The Baking Fairy at