Name: Vegan Tofu Egg Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 1 block Medium firm tofu, drained and hand pressed (see notes); 5 tbsp Vegan mayo; 2 tbsp Yellow mustard; 1 tsp Black salt; ½ tsp Granulated Garlic; 1 bunch Green onion, chopped (optional (~1 cup))

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Egg salad, anyone? Yes, please. So many times, yes, yes…. yes to egg salad! This Vegan Tofu Egg Salad is the real deal. It’s eggy, creamy, tangy, and has that occasional crunch from fresh, crisp green onions. But the most amazing thing about this egg salad – the TEXTURE. You won’t believe it’s not mashed up, hardboiled eggs. It’s almost a little bit weird when you’re eating because your brain is telling you that it’s tofu, but your mouth is telling you that it’s eggs.

Eggs were the last thing we gave up when transitioning to a vegan diet. I’ve always been a big baker, and all of my go-to recipes used eggs without fail. Scrambled eggs were, for many years, the only thing I could actually cook. And egg salad was one of the only sandwiches I could make and still eat at gatherings when everything else was layered with different cuts of meat and cheese.

For many reasons, eggs were probably the most difficult thing to replace and cut out of our daily menus. And while most dishes in a traditional diet aren’t appealing to my taste buds, just the smell of egg salad still makes my mouth water.

How to Make Vegan Tofu Egg Salad

So let’s start with remembering how time-consuming it is to make traditional egg salad. You have to hard boil the eggs (and google “how long to hard boil eggs” because no one hard boils eggs often enough to remember that). Then you have to carefully place each egg into the pot with a feather-like touch, and somehow that egg still splits open and oozes filmy egg whites all out of the sides and into the water.

And then after all of that, you have to prepare the ice bath so that when you remove the eggs at exactly 12 minutes they can be submerged in freezing cold water. That just MIGHT give you a chance at peeling them in under 5 minutes apiece, and without losing what precious little egg whites remain. If you haven’t hard-boiled eggs for a while – doesn’t that make you miss it?

Vegan Tofu Egg Salad skips all of that and just gets straight to the good stuff. Open the tofu, squeeze out some water, crumble it into the mayo mixture, and stir. Done and done. Congratulations, you’re eating delicious tofu egg salad in less time than it used to take you to boil an egg!

This Vegan Tofu Egg Salad is

Creamy
Tangy
Mixed with crisp green onions
“Eggy” (don’t skip the Black Salt for this flavor)
Easy to make
Perfect for meal prep
A dead ringer for the original
Delicious!

More Vegan Recipes are right here

If you make this Vegan Tofu Egg Salad, let us know how it went! Leave us a comment or rating below, or show us your stuff on Instagram #plantednoshery. Thanks for your support in visiting our little vegan food blog. We hope you love this recipe as much as we do – Enjoy!

Print Recipe

Vegan Tofu Egg Salad

This vegan tofu egg salad is made with classic egg salad flavors, and medium firm crumbled tofu. The texture of the medium firm tofu and the eggy flavor of the black salt combine to make an egg salad so convincing, you might not know it's vegan. The result is the most delicious, most traditional egg salad we've ever tasted.

Prep Time5 mins

Total Time5 mins

Course: brunch, Lunch, Salad

Cuisine: Gluten Free, North American, Vegan, Vegetarian

Keyword: classic egg salad, easy lunch, easy wraps, egg salad, mayo, meal prep, sandwich, tofu, traditional egg salad, vegan egg

Servings: 4 servings

Ingredients

1 block Medium firm tofu, drained and hand pressed see notes
5 tbsp Vegan mayo
2 tbsp Yellow mustard
1 tsp Black salt
½ tsp Granulated Garlic
1 bunch Green onion, chopped optional (~1 cup)

Instructions

Add the mayo, mustard, black salt and granulated garlic to a mixing bowl. Stir well to combine.
Crumble the tofu into the mayo mixture by using your fingers to break it apart into small pieces that resemble scrambled eggs.
Add the chopped green onions, if desired.
Fold the tofu and green onions into the mayo mixture until evenly coated.
Serve as a sandwich, wrap or use to top crackers or tortilla chips. This versatile tofu egg salad is ready to go. Enjoy!

Notes

To hand press the tofu, first drain the liquid around the tofu and hold the block gently in your hands. Wrap it completely in 1 or 2 paper towels. Squeeze the tofu just hard enough to expel water from it, but not hard enough to break it apart. A gentle squeeze is all that’s needed, and you’ll see the water trickle out of the block as soon as the paper towel is saturated. Do this for a minute or two and then remove the paper towel. Your tofu is not ready to crumble into the egg salad recipe.