Tofu Egg Salad
This tofu egg salad is as flavourful and versatile as the original, but it swaps in extra-firm tofu for the hard-boiled eggs! It’s creamy, delicious, and perfect for meal prep lunches.
I don’t know about you, but I struggle with lunches. I always have our dinners planned out, but lunchtime rolls around and I don’t know what to have. Meal prep lunches like chickpea tuna salad and this tofu egg salad make it easier to fend off that lunchtime decision paralysis.
I make a batch of tofu egg salad on Sunday night, pop it in a storage container, and keep it in the fridge for a few days worth of lunches. The first day I might have it as a sandwich, and the second maybe I’ll add it to lettuce wraps or serve it over a bed of greens. The fact that it’s so versatile means it doesn’t feel repetitive or boring, but I still don’t have to spend any time wondering what to eat for lunch!
Why You’ll Love This Tofu Egg Salad Recipe
- Easy to make. Once you prep the herbs and veggies, this vegan egg salad recipe is just a matter of stirring everything together. It’s so simple!
- Packed with protein. I’m always looking for ways to work some extra protein into my day, and since the base of this salad is tofu, it’s a great source of plant protein.
- Rich flavour and contrasting textures. The crumbled tofu, diced tofu, crunchy pickles, creamy vegan mayo, and crisp celery create a nice blend of textures, while fresh herbs, Dijon, relish, and black salt bring so much flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-firm tofu – Dice half of it, then crumble the rest.
- Relish
- Celery – Diced finely. Celery adds a nice textural contrast to the soft tofu.
- Pickles – Dice these finely too.
- Herbs – I like to use dill and chives.
- Black salt/kala namak – This salt is worth seeking out; if you can’t find it locally, you can purchase it online.
- Seasonings – Sea salt, ground black pepper, garlic powder, and onion powder.
- Vegan mayo – You can use store-bought for convenience or make your own vegan mayo.
- Dijon mustard
- Turmeric – For that golden colour.
- Nutritional yeast
How to Make Tofu Egg Salad
- Combine. Add everything except the diced tofu to a bowl and stir to combine.
- Add the diced tofu. Stir the diced tofu into the bowl.
- Serve. Store the tofu egg salad for meal prep or serve it right away.
Tips for Success
- Press the tofu. To do this, wrap the tofu in a clean kitchen towel (or use paper towels) and place something heavy on top, like a cast iron skillet, for about 30 minutes. This removes excess water from the tofu, allowing it to better absorb flavor. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu.
- Don’t overmix. The more you stir, the more the tofu will break apart. Stir just enough to combine.
- Don’t skip the black salt. Kala namak, also known as black salt, is a key ingredient in this vegan egg salad recipe. Its high sulfur content gives it an eggy flavour that mimics traditional egg salad. If you can’t find black salt, you can use regular sea salt but the flavour of your salad will not be eggy.
Ideas for Serving Tofu Egg Salad
- Toast and sandwiches. Add the tofu egg salad to your favorite bread for a classic sandwich or add it to a slice of toast.
- Lettuce cups. For a lighter option, fill crisp lettuce leaves with this tofu salad.
- Salad. Scoop the tofu egg salad onto a bed of greens.
- Pitas and wraps. Stuff pita pockets with this salad or wrap it up into a tortilla with lettuce.
- Crackers. Serve vegan egg salad with your favourite crackers.
How to Store
Store this tofu egg salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. (I don’t recommend freezing this recipe because the fresh vegetables and herbs will lose their texture and flavour.)
More Easy Vegan Lunch Ideas
Enjoy friends! If you make this tofu egg salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Tofu Egg Salad
Ingredients
- 1 pound extra-firm tofu, pressed for 30 minutes; half diced, half crumbled
- 1 tablespoon relish
- ¼ cup finely diced celery
- ¼ cup finely diced pickles
- 1 tablespoon freshly chopped dill
- 1 tablespoon dried or freshly chopped chives
- ¼ teaspoon black salt/kala namak
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup vegan mayo
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- 1 teaspoon nutritional yeast
Instructions
- Add your crumbled tofu into a bowl with all the seasonings (everything except the diced tofu). Mix everything together thoroughly.
- Add in the diced tofu, stir to combine until it’s coated and enjoy! Serve in a sandwich, on toast, with crackers or by itself.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Loved it! Added diced green and red peppers, no salt seasonings and paprika for a punch. I don’t use mayo or vegan mayo so made my own dressing. Dijon, rice vinegar, and maple syrup, tasting along the way for the right flavor. You can add all of your favorite veggies and spices to this one. Thanks Jessica for all the great recipes!
Yay so so happy you enjoyed Patt!! If you want you can come back and comment your dressing in case someone else is interested in it! 🙂 Thanks for sharing!!
Due to health reasons I always minimize or eliminate salts and oils. I am plant based. I love Jessica’s recipes but I always customize. This dressing I eliminated the relish and pickles, and added maple syrup and rice wine vinegar only adding a tablespoon of each and adding more to taste and to have left overs. Since my original post I’ve had this tofu salad for three days , I’ve toasted the bread for a new texture and added spinach and a kale salad. This will be a staple with other variations. Enjoy,
Thanks soo so much for sharing Patt!! I know this dressing will help anyone looking for an alternative option. Sounds WONDERFUL!!