tofu egg salad

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.

The BEST Vegan "Egg" Salad

blocks Medium-Firm Tofu, pressed*

Cashews, soaked for at least 4 hours

½ tsp Nutritional Yeast

Lemon

Dijon Mustard

tsp Distilled White Vinegar

tbsp Fresh Chives, chopped

½ tsp Kala Namak (Black Salt)*

Filtered Water

Black Pepper,

¼ tsp Turmeric (Optional, for color)

Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the &#8220;dressing.&#8221;

To make the Mayo &#8220;dressing&#8221;, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.

Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.

Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

Loved this! So quick and easy as well.  Used regular salt, store bought vegan mayo (used little over 1 cup), added some turmeric and dill, chopped celery for crunch and chopped pickles for little extra flavor!

Yum!!! I only had one block of tofu but made the same amount of the "mayo" so it's extra creamy.. Also added some diced pickle and topped with paprika also

I’m in love with this recipes! It’s easy, healthy and delicious! Thanks so much ❤️

Just made this and omg it’s so good! And so easy to make! I can’t believe how “eggy” it tastes. Thank you for sharing this recipe!

OMG! This was so good! The black salt makes a huge difference. I love how simple and easy it was to make. My store did not carry medium firm tofu so I used firm and it worked out great!!

Just stopped by to say I've been making this recipe for YEARS. It's so good. I sometimes make a slightly lighter version using around 1/3 cup soaked cashews (I just hit em with super hot water for about 10 minutes) and add a bit of the cubed tofu into the dressing to blend in after the cashews are well blended. It comes together really quickly. Also, I used to be able to find medium tofu in my area, but in the past couple years I only see firm, extra firm, or super firm in the local stores. Firm does the trick, but medium was spot on! 

Thank you so much for this staple recipe.

I just re-read my comment and wanted to clarify the lighter version I make uses around 1/3 cup DRY cashews, soaked, but I've even tried 1/4 cup and that works pretty well to keep the dressing just creamy enough.

Like your pot pie recipe, this is in our regular rotation!  We (me, husband, two teenage boys) consider this tofu salad the end all for beach picnics.  We have a delicious tofu made right in Maine call Heiwa which works perfectly in it.  We add in celery, minced onion and roasted sunflower seeds.  We also up the nutritional yeast a little as we're all big fans.  It's SO GOOD!  Thank you so much!!

I halved this recipe bc I only bought one block of tofu. I’ve been vegan for over 3 years, but this tastes exactly how I remember! This might be my new favorite vegan egg dish.

This recipe is awesome. I add finely chopped celery and lots of green onion - someone else mentioned dill and I bet that's fabulous too. One thing I'd like to know is how many oz is a "block" of tofu - I find blocks come in different sizes. I use Trader Joe's Sprouted tofu and there are two "blocks" in a container (individually wrapped in a single container) - seems like there is enough dressing for two containers, not just two blocks.

Great recipe and really a nice one. Will surely try this

LOVED THIS!! It was really tasty and easy, and really satisfied the egg salad craving but somehow it was much better

I never liked eggs, but I really do like this “egg” salad! Thank you for the recipe.

Five stars! Love this recipe! I've been making it for years. Firm tofu works ok when you can't find medium, which seems all but extinct these days. I mix in 2 diced scallions per block of tofu instead of chives. Thanks for sharing!!

Craig

This tofu egg salad uses sensory food science tricks to mimic classic egg salad, no special ingredients needed!

Tofu Egg Salad (No Black Salt)

16-oz block super-firm tofu (450 g)

mayonnaise (100)

yeast

Tbsp finely chopped fresh chives

Tbsp finely chopped fresh dill

Dijon mustard

½ tsp each garlic powder, onion powder, smoked paprika, salt

¼ tsp ground black pepper, turmeric

Prep

Prep: Drain and pat dry 1 16-oz block super-firm tofu. Cut half into small cubes and crumble the other half.

Flavor

Flavor: In a medium bowl, stir together everything except the tofu.

Add tofu

Serve

Serve fresh or refrigerate to chill before serving!

https://www.youtube.com/watch?v=ZGtFoW_HhjI

This tofu egg salad uses sensory food science tricks to mimic classic egg salad—no special ingredients needed! A flavorful, protein-packed vegan dish perfect for sandwiches or BBQs.

Grab the full written recipe here: https://www.liveeatlearn.com/tofu-egg-salad/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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Easy Vegan Tofu Egg Salad

This creamy and zesty Vegan Egg Salad puts an indulgent, plant-based spin on the classic! It has uncanny eggy flavors, a rich and velvety mouthfeel, and is extra delicious when stuffed into sandwiches with homemade avocado spread. Easy to throw together and the perfect make-ahead lunch!

Vegan Egg Salad

(14-ounce 400 grams) block firm tofu,

sweet pickle relish or dill relish

nutritional yeast

½ teaspoon kala namak ((Indian black salt) (see Note 2))

turmeric

¼ teaspoon sweet or hot paprika

black pepper

capers, (drained)

dill leaves,

salt

(30 grams) very finely diced red onion ((optional))

avocado

Salt and pepper

lemon juice

Dijon mustard ((optional, to taste))

bread

Sandwich fixings: (lettuce leaves, cucumber ribbons

Prepare the tofu. Slice the tofu lengthwise into 4 slabs. Cover the tofu with a thin dish towel or several paper towels. Weight down the tofu with a heavy cookbook. Press for 20 minutes, changing the towels in between. Or use a tofu press. Now slice each of the 4 slabs lengthwise into about 8 slivers, so you have 32 slivers. Now cut each sliver into pea-sized cubs (very tiny cubes).

Make the dressing. In a large bowl, whisk together vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper to taste.

In a food processor, pulse together the capers, scallions, and dill until mixed up but still chunky. Or, use a knife to very finely chop the ingredients together.

Make the egg salad. Add the tofu cubes and the caper mixture to the mayo dressing. If using red onion, add it in as well. Stir gently to coat all the tofu pieces without crushing them. Taste for seasonings, adding a pinch of salt and black pepper as needed. Cover and refrigerate for 30 minutes (or more) before serving to allow the flavors to meld.

If you&#39;re making egg salad sandwiches, make the avocado spread just before serving. Using a fork, mash the avocado in a bowl. Add salt and pepper to taste, a squeeze of lemon juice, and a touch of Dijon mustard. Taste, adding more lemon juice or mustard as desired.

Lightly toast each slice of bread using a toaster, toaster oven, underneath your broiler, or in a frying pan with some oil or cooking spray.

Assemble the sandwiches. Spread some of the avocado spread on one slice of bread, then add your sandwich toppings of choice. Follow with a generous amount of the vegan egg salad. Top with the remaining slice of bread. Repeat with remaining bread. Serve with pickles on the side, if desired. If keeping leftovers, store the tofu salad separately (it will stay good in the fridge for 5 to 6 days).

Being vegan, one thing I miss the most is egg salad. With this excellent rendition I can enjoy it to my heart’s content!! Thank you, Nisha….you have done it….yet again!!!
PS: On a pumpernickel bagel: PERFECTION!!!!

I'm so glad I thought to check here for an egg salad recipe before anything else. Your genius never ceases to amaze me, Nisha. Thank you, this is becoming another staple 🩷🫶🏾

I make this all the time! It truly reminds of childhood lunch. Spot on! Easy to make and it keeps in the fridge for days. Have it on hand for when I need a quick lunch or dinner.

This recipe is stellar. I honestly don't think anyone would notice if I fed them this vs. a real egg salad. My new favorite!!

So good! I didn't have any relish, so I used some pickle brine.  I'll make this again.

Another knock out recipe from Nisha.  I followed it to the T and it was perfect.  I had a sandwich with toasted sprouted bread, tomatoes and arugula.  It was so filling and really mimicked traditional egg salad. I woke up excited to eat it again.

My parents thought it was real egg salad! Nisha’s recipes literally never disappoint ! Thank you!!

Wow.  All of these recipes are NO FAIL.  Just a complete success every time.

Delicious! Full of flavor &amp; one of my favorite egg salads.

Top 3 tofu egg salad recipes from across the web

The most viewed tofu egg salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The BEST Vegan "Egg" Salad

Tofu Egg Salad (No Black Salt)

Vegan Egg Salad

Top 3 tofu egg salad recipes from across the web

The most viewed tofu egg salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Vegan "Egg" Salad

Tofu Egg Salad (No Black Salt)

Vegan Egg Salad

The most viewed tofu egg salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine