This easy vegan egg salad recipe is made with just 5 ingredients in less than 15 minutes. It has the texture and flavor of real egg salad without the hard boiled eggs. It's perfect for a simple lunch or snack. If you're looking for vegan egg salad without tofu, then try our chickpea egg salad. Dairy-free and gluten-free.
We've been eating this vegan egg salad sandwich several times a week, because it's so easy to make and so delicious.
Tofu is the perfect substitute for hard boiled eggs because of its texture, and black salt, AKA, kala namak, makes it taste like eggs.
This is a high protein meal and a great option for breakfast, lunch, or dinner.
Ingredients
Here is a list of ingredients that you'll need to help you make the best vegan egg salad. The measurements are in the recipe card below.
- Medium-firm tofu - You can use extra-firm tofu, but we think that medium-firm provides the best texture for this egg salad recipe. Silken tofu will not work because it has too much water and you'll get a soggy texture.
- Store bought vegan mayo - Vegan mayonnaise can be found in most grocery stores. Even the big brands, like Hellmann's make it.
- Dijon mustard - This will add a tangy vibrant flavor.
- Spices - Celery salt and black salt, also known as kala namak, add so much flavor. You can find black salt on Amazon.
- Dill pickles - Finely chopped dill pickles will add a nice crunch and a briny flavor.
- Finely Chopped Chives - Fresh chives add a burst of freshness and a little heat to the egg salad. You can also use chopped green onion.
Step-by-Step Instructions
Here is an easy visual guide to help you make tofu egg salad.
- Add the tofu, chopped pickle and chives, vegan mayo, Dijon mustard, and spices to a large mixing bowl.
2. Mix the ingredients until fully combined. If you want it to be creamier, add more mayo.
Pro Tips
- Black salt smells like eggs, which smells like sulphur. Add sparingly, mix, taste, then add more if desired. If you don't like the smell, feel free to leave it out.
- If you choose to omit the black salt, you can add a tablespoon of nutritional yeast to add flavor.
- Press the tofu with paper towels to absorb the excess water.
- You'll want to add salt (black salt isn't really salty) and black pepper to season to taste.
- If you want a tangier flavor, add a ½ teaspoon of apple cider vinegar.
If you used silken tofu or didn't press the excess water from the tofu, it may have a watery consistency.
Store it covered in the refrigerator for up to 4 days. Stir in a little extra mayo if it dries out.
Yes, freeze in a freezer safe container for up to 1 month. Thaw in the refrigerator overnight.
Serve it on bread or toast, in a pita, wrapped in a tortilla, or on a bed of greens.
More Vegan Egg Recipes
Vegan Egg Salad
Equipment
- 1 large mixing bowl
- 1 chef's knife
Ingredients
- 14 ounces medium-firm tofu Press with paper towel to remove excess water.
- ¼ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons finely chopped dill pickle
- 2 tablespoons finely chopped chives
- ½ teaspoon celery salt
- ⅛ teaspoon black salt See Note
- salt and pepper to taste
Instructions
- Press the tofu with paper towels to remove the excess water and chop into small pieces.
- In a large mixing bowl, stir the tofu,¼ cup vegan mayo, 1 tablespoon Dijon mustard, 2 to 3 tablespoons chopped pickle, 2 tablespoons chopped chives, ½ teaspoon celery salt, ⅛ teaspoon black salt (See Note), and salt and black pepper to taste until fully combined.
Notes
Pro Tips
- Black salt smells like eggs, which smells like sulphur. Add sparingly, mix, taste, then add more if desired. If you don't like the smell, feel free to leave it out.
- If you choose to omit the black salt, you can add a tablespoon of nutritional yeast to add flavor.
- Press the tofu with paper towels to absorb the excess water.
- You'll want to add salt (black salt isn't really salty) and black pepper to season to taste.
- If you want a tangier flavor, add a ½ teaspoon of apple cider vinegar.
Christine @ Run Plant Based says
Yum, great summer recipe that looks simple and fun. Thanks!
Linda & Alex says
Thanks, Christine! It's so easy and tastes amazing!