The best vegan egg salad is made with tofu, vegan mayo and a perfect blend of spices to taste just like the real thing. Perfect for picnics.
This vegan egg salad is so delicious, tastes exactly like the ‘real thing’ and it’s actually even easier to make than the traditional version.
You can make the best vegan egg salad sandwiches with some crunchy lettuce and fresh bread. Perfect for lunch, or a picnic!
It’s made with tofu so there is plenty of protein and it makes a filling and super tasty meal.
For more delicious salads our vegan chicken salad is a total winner. And for more tofu based ‘eggs’ you can’t go wrong with our tofu scramble, vegan quiche, vegan frittata and vegan shakshuka.
Ingredients For Tofu Egg Salad:
Ingredient Notes & Substitutions
- Green onions – also known as spring onions, salad onions or scallions add some gorgeous color, flavor and crunch.
- Black salt – is also known as kala namak. It’s not black at all (as you can see above) but it does taste remarkably like eggs. It’s pretty amazing as a flavor add for all vegan ‘eggy’ dishes. If you can’t get hold of it, then you can switch it for regular salt. You will lose some eggy flavor, but it will still be delicious.
- Turmeric – is just for color, so you can omit it if you like.
- Vegan mayonnaise – should be a creamy mayonnaise. Or you can make your own vegan mayo.
- Extra firm tofu – the firmer the tofu the better. And then we press it as well to remove any excess water.
How To Make Vegan Egg Salad
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Put the tofu on to press for 30 minutes. If you have a tofu press, then this is perfect. Otherwise you can place it on a plate with another plate on top of it and then put something heavy on top, like a stack of books or a heavy pot.
- When the tofu is pressed cut it into thin strips and then dice it into very small pieces.
- In a mixing bowl, add vegan mayonnaise, dijon mustard, dried dill, turmeric, smoked paprika, black salt, ground black pepper and chopped green onions.
- Gently mix together to combine into a creamy dressing.
- Add the finely diced tofu to the mixing bowl and gently fold it into the dressing until it’s well combined.
- Cover and refrigerate for at least 30 minutes for the flavors to blend.
Serving Suggestions
Serve it on fresh bread with crunchy lettuce for a delicious vegan egg salad sandwich. Or serve it on open faced sandwiches or in a wrap.
It’s also delicious on toast, either on its own or with some mashed avocado. Spread mashed avocado on toast, top with egg salad and enjoy!
It makes a wonderful light meal on its own, or you can serve it alongside a delicious vegan soup like our vegan celery soup, vegan spinach soup or vegan tomato soup.
Chef’s Tips
Add salt to taste. We use black salt in this recipe, but it can have varying levels of actual saltiness and can be milder than regular salt. So after the 30 minutes spent chilling in the fridge, give it a stir and taste test and if it tastes bland then add some regular salt to taste.
Add extra crunch. If you want some extra crunchiness in this salad then some finely chopped celery, red onion and/or radishes would also be great additions.
Storing Instructions
This vegan egg salad keeps very well in the fridge in a covered container for around 5 days. Just give it a stir and serve!
More Easy Vegan Salad Recipes
- Vegan Chicken Salad
- Vegan Broccoli Salad
- Vegan Tuna Salad
- Vegan Coleslaw
- Vegan Chickpea Salad
- Avocado Corn Black Bean Salad
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Egg Salad
Ingredients
- 16 ounces Extra Firm Tofu (450g) Pressed and Finely Diced
- ½ cup Vegan Mayonnaise (120g)
- 1 Tablespoon Dijon Mustard
- ½ teaspoon Dried Dill
- ¼ teaspoon Turmeric
- ⅛ teaspoon Smoked Paprika
- ½ teaspoon Black Salt Kala Namak
- ¼ teaspoon Ground Black Pepper
- 2 Tablespoons Green Onions Chopped
Instructions
- Put the tofu on to press for 30 minutes. If you have a tofu press, then this is perfect. Otherwise you can place it on a plate with another plate on top of it and then put something heavy on top, like a stack of books or a heavy pot.
- When the tofu is pressed cut it into thin strips and then dice it into very small pieces.
- In a mixing bowl, add vegan mayonnaise, dijon mustard, dried dill, turmeric, smoked paprika, black salt, ground black pepper and chopped green onions.
- Gently mix together to combine into a creamy dressing.
- Add the finely diced tofu to the mixing bowl and gently fold it into the dressing until it's well combined.
- Cover and refrigerate for at least 30 minutes for the flavors to blend.
Notes
- Turmeric – is just for color, so you can omit it if you like.
- Black salt – is also known as kala namak. It’s not black in color at all but it does taste remarkably like eggs. It’s pretty amazing as a flavor add but if you can’t get hold of it, then you can switch it for regular salt.
- Green onions – are also known as spring onions, salad onions or scallions.
- Add salt to taste. After the 30 minutes spent chilling in the fridge, give it a stir and taste test and if it tastes bland at all then add some regular salt to taste.
- Add extra crunch. If you want some extra crunchiness in this salad then some finely chopped celery, red onion and/or radishes would also be great additions.
- Prep time – is for hands on time only and excludes the time that the tofu is pressing and the time that the salad is chilling in the fridge.
- Storing: Keep it stored in the fridge in a covered container for around 5 days.
This vegan egg salad was absolutely the best vegan egg salad I’ve ever had. I am still in shock as to how much it actually tastes like non-vegan egg salad. Not only was it delicious, but it was very easy to make. I’ll certainly be making it again.
That’s great Bonita! So happy to hear you enjoyed the recipe!
Can you freeze this?
I haven’t tried freezing it but tofu usually freezes well.
I made this & think it’s quite good. I didn’t have green onion, so used 2tsp onion powder. I also just broke the tofu into pieces & used an old fashioned pastry blender to further crumble the tofu.
Another fabulous recipe! I can’t wait to try it and I actually have all of the ingredients on hand.
Hope you enjoy it Annie!
Hi Alison, looks perfectly delish! Please can you send us a link to the bread used in the egg salad sandwich too? It looks sublime! Thanks!
Hi there, we didn’t bake this bread, it was a store-bought loaf at a local bakery. 🙂
I was looking to replace store-bought vegan mayo to put on top of veggies, rice, or use in other recipes and I started using Forager plain yogurt. I put it in a bowl, mix in mustard, garlic powder, nutritional yeast, onion powder, dill, and voila! A delicious sauce to add anyone’s favorite herbs, spices, etc.