Make eggless egg salad using tofu! This vegan egg salad is a plant-based version of the classic summer recipe, featuring dill pickles and crispy celery, all mixed with whole food plant-based mayonnaise.
Egg salad! But vegan, of course.
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This vegan egg salad is made with tofu - it's the perfect substitute for eggs. Like eggs, tofu has both fat and protein, so the taste of tofu egg salad is very similar to regular egg salad. And, tofu is nice and soft. Just like eggs after you've hard boiled them.
Add in all the fixings like pickles and celery and you've got yourself an eggless egg salad that you'll barely notice is vegan.
Then, turn your salad into a delicious vegan egg salad sandwich. Perfect for a high-protein lunch or snack.
Why I love this Vegan Tofu Egg Salad
- Dietary needs - this egg salad is eggless! It's also completely plant-based and oil-free. It's naturally gluten-free and refined sugar-free
- Healthier version of a classic - there's no cholesterol or IGF-1 in tofu! Just plenty of plant-protein and a generous serving of fiber to fuel your muscles and your gut
- Great for meal prep - make a batch of vegan tofu egg salad on the weekend and whip up a quick sandwich each day for lunch
Ingredient Notes & Substitutions
- Tofu: firm or extra firm tofu both work for this recipe. You could use a less firm tofu for a more 'runny' salad.
- Dill Pickles: dill pickles give the egg salad a nice bite and a bit of that briny taste. I love the flavor, but if you're not a fan of pickles you can leave them out.
- Scallions: use the white parts and just a bit of the light green.
- Celery Stalks: celery adds a good crunch to the salad. Like with the pickles, if you don't like it, leave it out.
- Garlic
- Vegan Mayo: I used my homemade Plant-Based Mayonnaise which is an whole food, oil-free mayo. But you can use any mayo you'd like.
- Dijon Mustard: if you don't have any dijon, use regular yellow mustard.
- Salt & Pepper
- To Serve: if you're making a sandwich you'll want some lettuce and sandwich bread
How to make Vegan Egg Salad
Step 1. Using a fork, mash the tofu in a large bowl.
Step 2. Add the pickles, scallions, celery, garlic, mayonnaise, mustard, salt, and pepper. Stir to combine.
Step 3. Serve sandwich-style with lettuce and bread, or enjoy by itself.
FAQ & Expert Tips
I recommend my homemade whole food plant-based mayo. It's completely vegan and oil-free. And super easy to make!
If you don't want to make your own mayonnaise, look for an avocado oil or olive oil mayo with as few ingredients as possible.
This recipe is best within a week of making it. Store in the fridge, like you would with regular egg salad.
Recipe Prayer
Thank you God for this healthy egg salad. Thank you for summer days and summer foods. Amen.
More vegan sandwiches
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📖 Recipe
Vegan Egg Salad
Ingredients
- 1 14 Ounce Block Firm or Extra Firm Tofu
- ½ Cup Minced Dill Pickles
- 1 Bunch Scallions thinly sliced
- 2 Celery Stalks thinly sliced
- 3 Cloves Garlic minced
- ⅓ Cup WFPB Mayonnaise
- 2 Tablespoons Dijon Mustard
- Salt & Pepper to taste
- To Serve: lettuce, sandwich bread
Instructions
- Using a fork, mash the tofu in a large bowl.
- Add the pickles, scallions, celery, garlic, mayonnaise, mustard, salt, and pepper. Stir to combine.
- Serve sandwich-style with lettuce and bread, or enjoy by itself.
Nutrition
Nutrition information is an estimate.
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