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–+ servings
Two vegan egg salad sandwiches stacked on top of each other.

Vegan Egg Salad

Print Recipe
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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 101
Author Elizabeth

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

Calories: 101kcal | Carbohydrates: 7g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 322mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg