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.
14ouncesmedium-firm tofuPress with paper towel to remove excess water.
¼cupvegan mayonnaise
1tablespoonDijon mustard
2 to 3tablespoonsfinely chopped dill pickle
2 tablespoonsfinely chopped chives
½teaspoon celery salt
⅛teaspoon black saltSee Note
salt and pepper to taste
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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
For the 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.
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.
Why is my eggless tofu salad watery?If you used silken tofu or didn't press the excess water from the tofu, it may have a watery consistency.
How do I store it?Store it covered in the refrigerator for up to 4 days. Stir in a little extra mayo if it dries out.
Can I freeze it?Yes, freeze in a freezer safe container for up to 1 month. Thaw in the refrigerator overnight.Nutrition Disclaimer