Name: Vegan Tofu Egg Salad - Buffalo Ranch
Prep time: 5 min
Total time: 5 min
Ingredients: 1 block Medium firm tofu, drained and hand pressed (see notes); 7 tbsp Vegan mayo; 1 tbsp Chives, dried; 2 tsp Dill weed, dried; 1¼ tsp Black salt (needed for "eggy" flavor); 1 tsp Onion powder; 1 tsp Granulated Garlic; ¼ cup Franks Red Hot Sauce, for drizzling/dipping at the end

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Sometimes, you just want lunch to be easy. No, wait, sometimes you NEED lunch to be easy. But, maybe also… incredibly delicious, ready in 5 minutes or less, and with the least possible amount of effort. That’s not asking too much, is it? Vegan Tofu Egg Salad can make this happen.

This Vegan Tofu Egg Salad – Buffalo Style checks all of those impossible boxes, and then some. It’s easy to throw together in 5 minutes, or better yet can be meal prepped ahead of time so that it’s ready to eat straight out of the fridge. But, it’s also packed with that addicting ranch dressing flavor (what is it about ranch that we just can’t get enough of anyway?) and drizzled with the perfect hot sauce. There aren’t many flavors in this world that were made to go together like buffalo and ranch. The hot and the cool. The creaminess and the spice. They’re a marriage made in pub food heaven and we’re all just along for the ride.

Pressing the tofu

The true 5-minute version requires very little work with the tofu itself. I suggest a quick hand press method, where you wrap the tofu in a paper towel and gently squeeze out the excess water. If you have time, wrap the tofu in a paper towel, put it on a plate, and layer a few more plates on top of the wrapped tofu for pressure. The excess water will slowly be pressed from the tofu and you’ll be surprised at how much the texture of this medium-firm tofu changes in just 20 minutes of pressing.

If you’re meal prepping, I highly suggest going with the full press for as long as possible, because as the tofu egg salad sits in the fridge, more water will come out and dilute the flavors in the ranch dressing. In a pinch for a quick lunch, I hand press it all the time and it tastes DELICIOUS.

How to make it

Combine the mayo, salt garlic, dill, onion powder, and chives in a mixing bowl and whisk them together until smooth and well combined. Crumble in the tofu using a fork or simply pull it apart into pieces with your fingers until the texture resembles scrambled eggs. Fold the tofu into the ranch dressing.

Toast up your bread, and scoop out the vegan tofu egg salad onto it. Spread it out evenly, and then drizzle with a generous amount of Franks Red Hot Sauce or any of your favorite hot sauces. Keep it light if you don’t like a lot of spice. Serve open-faced or top with another slice of freshly toasted bread. You can also use buns, wraps, or even fresh veggies for dipping. Lettuce wraps are pretty amazing here, too.

This Vegan Tofu Egg Salad – Buffalo Ranch Style is

Spicy
Cool and Creamy
Easy to make
Perfect for meal prep
A fun twist on traditional egg salad
Customizable
Satisfying
Made in 5 minutes or less
Delicious!

More delicious vegan recipes

If you make this Vegan Tofu Egg Salad – Buffalo Ranch Style, let us know what you think! Leave a comment or rating below, or show us your stuff on Instagram #plantednoshery. Thanks so much for visiting our little sliver of the internet, and we hope you find oh so much deliciousness here. Enjoy!

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Vegan Tofu Egg Salad – Buffalo Ranch

This is Vegan Tofu Egg Salad with a Buffalo Ranch twist. The egg salad base is filled with classic ranch flavor, making it the perfect canvas for a splash of your favorite buffalo style hot sauce. This tofu egg salad is creamy, spicy and a delicious way to change up a classic egg salad sandwich.

Prep Time5

Total Time5

Course: dips and spreads, Lunch, Side Dish, Snack

Cuisine: Gluten Free, North American, Vegan, Vegetarian

Keyword: 5 minute meals, apple spinach salad, buffalo style, easy lunch, easy wraps, egg salad, ranch, sandwich, spicy egg salad, tofu egg salad, vegan ranch

Servings: 4 servings

Ingredients

1 block Medium firm tofu, drained and hand pressed see notes
7 tbsp Vegan mayo
1 tbsp Chives, dried
2 tsp Dill weed, dried
1¼ tsp Black salt needed for "eggy" flavor
1 tsp Onion powder
1 tsp Granulated Garlic
¼ cup Franks Red Hot Sauce, for drizzling/dipping at the end

Instructions

Mix the mayo and spices together in a mixing bowl until smooth.
Crumble in the hand pressed tofu by using your fingers to break it into small chunks resembling scrambled eggs.
Fold the tofu into the mayo ranch mixture until evenly coated.
Use your ranch style egg salad on sandwiches, wraps, crackers and so much more. Drizzle or dip in Franks Red Hot Sauce for the full buffalo-style flavor! Enjoy!

Notes

To hand press tofu, drain the liquid from the package and hold the tofu gently in your hands, wrapped in a paper towel. Over a bowl, gently squeeze out the excess liquid from the tofu. A gently squeeze is all you need. Be careful not to squeeze too firmly, or the tofu will break apart. Pat dry with a paper towel. Your tofu is ready to use in egg salad or any of your favorite recipes.

To fully press the tofu, wrap it in a paper towel. Place it on a plate, and then stack a few more plates on top of it, being careful not to add so much weight that the tofu breaks apart. Let it sit under the weight of the plates for 20+ minutes. The excess water will drain out, and the texture of the tofu will change quite a bit. Pat it dry with another paper towel and it’s ready to use.

I highly recommend this full press method if you are meal prepping this recipe, or any recipe with tofu. The longer the tofu sits in the fridge, the more water will come out and dilute the flavor of whatever you have made ahead.