Vegan egg salad is a quick and easy recipe for those looking for a tasty, wholesome, and satisfying alternative to traditional egg salad.

This recipe bursts with a creamy eggy texture and rich yet fresh flavor. It’s packed with protein and is excellent for sandwiches, wraps, or as a dip with bread.

You can make tofu egg salad with simple ingredients like vegan mayo, fresh herbs, garlic, mustard, vinegar, and a few selected spices.

vegan egg salad

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

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What is vegan egg salad?

vegan egg salad sandwich with vegan mayo

This vegan egg salad recipe, or tofu egg salad, is our take on traditional egg salad.

Like in our vegan butter chicken, vegan cream cheese, vegan chicken cacciatore, vegan scramble, and vegan fish, we use tofu as the main protein source; in this case, to replace the eggs.

The texture of tofu mimics that of boiled eggs perfectly. We’ll show you how to cut and crumble it to make it look and taste like a boiled egg!

Since tofu has a bland, neutral taste, we toss it in a delicious, creamy dressing to make the best vegan egg salad.

You can expect a rich, savory flavor from the garlic and mustard, with fresh and tangy notes from the fresh dill, chives, and vinegar.

vegan egg salad in a white bowl

Also, tofu is packed with healthy plant protein to keep you satiated, so this recipe is excellent for making a vegan egg salad sandwich and having it for lunch or as a snack.

You’ll love vegan egg salad because it’s simple yet provides a comforting and satisfying eating experience packed with flavor and nutrition.

With virtually no saturated fat and zero cholesterol, it’s an excellent alternative to try something different from your usual salad with eggs.

If you are interested in more egg alternatives, we have plenty of recipes for you.

From vegan frittata and chickpea frittata muffins to vegan tuna salad, vegan pancakes, and vegan French toast, most recipes on this website don’t contain eggs, including our delicious breakfast and dessert recipes.

Vegan egg salad video

Ingredients & Substitutions for Tofu Egg Salad

ingredients for vegan egg salad

Quantities are in the recipe box at the bottom of the page.

Firm tofu

Tofu replaces the texture and nutrition of eggs in this vegan egg salad.

We use and recommend firm tofu.

Medium-firm tofu is good, too, and if you like a firmer texture, you can use extra firm tofu.

Avoid soft or silken tofu, as it won’t stay together when we cut and crumble it.

Vegan mayonnaise

You can find vegan mayo in most grocery stores or make your own in 5 minutes with simple ingredients.

Check out our reader’s favorite vegan mayo recipe to see how it’s done. It’s thick, creamy, and delicious.

Optionally, add a tablespoon of tahini for extra creaminess and umami.

Mustard

Mustard is essential because it adds a rich, savory, and almost eggy taste. You can use yellow mustard, American mustard, or Dijon mustard.

Celery

A rib of celery, cut into small pieces, adds a wonderful crunchy texture to the tofu egg salad.

It also adds freshness that cuts through the mayonnaise-based dressing.

Fresh dill and chives

Fresh chives and dill add those fresh, herby notes and aroma. We recommend using both if you can. You can substitute fresh parsley for fresh dill.

You can also substitute dried dill and chives for fresh, starting with 1/2 teaspoon each and adding more if necessary.

Garlic

A small fresh garlic clove adds a tangy and pungent flavor to the vegan egg salad dressing. Finely grated is best.

Substitute a tablespoon of finely chopped red onion or green onions for garlic.

Substitute garlic powder or onion powder for fresh garlic. Start with a teaspoon and add more if necessary.

Vinegar

We recommend apple cider vinegar.

It adds acidity, which is a flavor booster, opening up your taste buds to fully appreciate the other ingredients.

Substitute white vinegar or fresh lemon juice for apple cider vinegar.

Turmeric

We add turmeric powder to give the tofu egg salad a light yellow color and make it look more appealing.

You won’t taste the turmeric powder, but you’ll get a beautiful golden color and all its incredible health benefits as it’s packed with antioxidants.

Salt and black pepper

Use sea salt or kosher salt to add taste.

The black pepper is added for flavor and to increase the bioavailability of the antioxidants in turmeric.

Kala Namak (Optional)

black salt kala namak
Black Salt – Kala Namak

Black Salt, or Kala Namak, is our secret ingredient and is optional. The salad will still taste delicious without it, but we recommend it if you like an eggy flavor.

Kala Namak, sold as Black Salt in most western supermarkets, is an Indian/Himalayan rock salt with a purple-blackish color, and it tastes like eggs thanks to its sulfur content.

So, it’s a miraculous ingredient if you cook egg-free recipes that require an eggy taste.

Black salt has a pungent smell when you cook with it, but don’t worry; its taste is mild and subtle.

You can find it in most Asian grocery stores and, of course, online.

If you buy a package, it’ll last you a long time. We buy ours once every two years or so. Please keep it in an airtight container (like a mason jar) to preserve its taste.

Other recipes where you can use black salt (kala namak):

vegan egg salad with arugula on toast bread

How to Make Vegan Egg Salad

US cups + grams measurements in the recipe box at the bottom of the page.

To a mixing bowl, add all ingredients except the tofu: vegan mayo, finely chopped celery, finely chopped dill, chopped chives, apple cider vinegar, mustard, a finely grated garlic clove, salt, black pepper, turmeric powder, and black salt or Kala Namak for the eggy taste.

all ingredients for vegan egg salad sauce in a bowl

Mix and stir with a spoon until the ingredients are well combined. This is the dressing for your tofu egg salad.

tofu egg salad sauce

Drain and pat dry the tofu with a paper towel.

Then, with another paper towel, apply some pressure on top of the tofu to remove some of its moisture. Do this a couple of times, turning the tofu upside down once or twice.

There’s no need to press it down for too long. You just have to squeeze out excess moisture.

Cut the tofu into small dice (¼ inch, 0.6 cm). It doesn’t have to be perfectly cut.

firm tofu cut into small dice

Transfer the tofu to the mixing bowl with the dressing.

While you do so, crumble some of it with the tip of your fingers to make it look like crumbled egg yolk.

partly crumbled tofu into a bowl with salad dressing

Mix the tofu with the dressing until well combined. Taste and adjust for salt and acidity.

vegan egg salad in a bowl

Serving Suggestions

You can use vegan egg salad like you’d serve a classic egg salad.

It’s a meal-prep-friendly recipe, brilliant as a lunch box idea.

For example, have it as part of a quick and healthy breakfast or lunch with lettuce leaves, on toast, in a sandwich with some relish, or a wrap.

vegan egg salad sandwich with lettuce and radishes

You can also have it as a starter on canapés, crackers, or cucumber slices.

vegan egg salad on cucumber slices

Variations

Tofu Egg Salad No-Mayo

There are two ways to make a vegan egg salad without mayonnaise. One is to use dairy-free yogurt. This method is also low in fat.

The other is to use ripe mashed avocado. I would not add Kala Namak and Mustard to the dressing if you use avocado. Both ways are very healthy, nutritious, and creamy.

Curry Tofu Egg Salad

This one is our favorite variation of a tofu egg salad. Add 1/2 teaspoon of curry powder (add 1 tsp if you like the curry flavor) to the dressing, and you’ve got a delicious oriental-tasting vegan egg salad with curry.

Vegan Egg Salad with Chickpeas

To make a vegan chickpea egg salad, you can replace tofu with canned chickpeas. All you have to do is to drain and rinse a can of chickpeas.

Then, put them in a bowl and mash them with a fork until you have a chickpea mash. Not too fine. Mix in the vegan salad dressing, stir, and you are done.

Tips

  • Black salt: Kala Namak makes this salad taste like an authentic egg salad.

    We put this ingredient as optional because not everyone has it in their pantry and because tofu egg salad tastes delicious without it.

    Some people might prefer it without that eggy taste. But if you love an eggy taste, get yourself some black salt, and you won’t regret it.
  • Add a little Kala Namak at a time: black salt has a pungent smell and can be overpowering if you add too much, especially if you just bought it. So add a bit at a time and add more if necessary.

Questions

Can you eat raw tofu?

Yes. You can eat raw tofu straight out of the package.

However, tofu has a neutral, bland taste on its own, so it is advisable to either use a dressing or cook it to make it more flavorful. We made a list of tofu recipes for you to get some ideas.

Is tofu egg salad gluten-free?

Yes. Tofu egg salad is gluten-free because none of the ingredients contains gluten. However, if you are allergic to gluten, read the label of each ingredient you’re using to be 100% sure.

Also, if you make a sandwich with it, use gluten-free bread.

How can I scale the recipe?

You can double or triple all ingredients to scale this recipe up. In this case, use a large bowl to combine the mixture. To scale this recipe down, you can divide everything in half.

Storage & Make Ahead

Make ahead: This recipe is perfect for meal prep as it keeps well in the fridge for up to 3 days, so you can make a batch and use it as needed.

If you make this with the intention of keeping it for a few days, the one tip we’d give you is to press the tofu a little longer to remove more of its moisture. As the salad sits in the refrigerator, it can get soggy if the tofu has a lot of water.

Refrigerator: Store tofu egg salad in a bowl or an airtight container in the fridge for up to 3 days. We don’t recommend freezing this as the salad can get watery as it thaws.

More Tofu Recipes

Tofu is our favorite plant-based protein source because it’s affordable and versatile. If you enjoyed this vegan egg salad, have a look at our other 30+ easy tofu recipes, including:

More Creamy Salads

Get more creamy and lunch-friendly salad inspiration. You can make all with vegan mayo or regular mayo:

For many more tofu ideas, check out our tofu category page.

vegan egg salad with tofu in a sandwich

Vegan Egg Salad

By: Nico Pallotta
5 from 28 votes
Vegan egg salad is a quick and easy recipe for those looking for a tasty, wholesome, and satisfying alternative to traditional egg salad.
This recipe bursts with a creamy eggy texture and rich yet fresh flavor. It’s packed with protein and is excellent for sandwiches, wraps, or as a dip with bread.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 2 servings
Course: Dinner, Lunch, Snack, Starter
Cuisine: International

Ingredients

  • cup vegan mayo
  • ¼ cup celery finely chopped
  • 2 tablespoons dill finely chopped
  • 2 tablespoons chives finely chopped
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon mustard Dijon or yellow
  • 1 small clove garlic grated
  • 1 teaspoon salt or more to taste
  • 2 twists black pepper freshly ground
  • ½ teaspoon turmeric powder
  • ¼ teaspoon black salt or kala namak is optional. Recommended to get that eggy taste
  • 8 ounces tofu firm or extra firm

Instructions 

  • To a mixing bowl, add: ⅓ cup vegan mayo, ¼ cup celery, 2 tablespoons dill, 2 tablespoons chives, 1 tablespoon apple cider vinegar, ½ tablespoon mustard, 1 small clove garlic, 1 teaspoon salt, 2 twists black pepper, ½ teaspoon turmeric powder, and optionally ¼ teaspoon black salt.
    all ingredients for vegan egg salad sauce in a bowl
  • Stir with a spoon until the ingredients are well combined.
    tofu egg salad sauce
  • Drain and pat 8 ounces tofu dry with a paper towel.
    With another paper towel apply pressure on top of the tofu to remove some of its moisture. Do this a couple of times, turning the tofu upside down once.
    Cut the tofu into small dice of ¼ inch or 0.6 cm.
    firm tofu cut into small dice
  • Transfer the tofu into the mixing bowl with the dressing.
    While you do so, crumble some of it, to make it look like crumbled egg yolk.
    partly crumbled tofu into a bowl with salad dressing
  • Mix the tofu with the dressing until well combined. Taste and adjust for salt and acidity.
    vegan egg salad in a white bowl

MAKE IT A MEAL

  • You can use vegan egg salad like you’d serve a classic egg salad.
    It’s a meal-prep-friendly recipe, brilliant as a lunch box idea.
    For example, have it as part of a quick and healthy breakfast or lunch in a sandwich with a few leaves of lettuce and sliced radishes or tomatoes.
    vegan egg salad with tofu in a sandwich

Notes

Nutrition information is an estimate for 1 serving of tofu egg salad out of 2 servings without bread.
STORAGE & MAKE AHEAD
Make ahead: This recipe is perfect for meal prep as it keeps well in the fridge for up to 3 days, so you can make a batch and use it as needed.
If you make this with the intention of keeping it for a few days, the one tip we’d give you is to press the tofu a little longer to remove more of its moisture. As the salad sits in the refrigerator, it can get soggy if the tofu has a lot of water.
Refrigerator: Store tofu egg salad in a bowl or an airtight container in the fridge for up to 3 days. We don’t recommend freezing this as the salad can get watery as it thaws.
ALSO ON THIS PAGE

Nutrition

Calories: 352kcal, Carbohydrates: 8g, Protein: 11g, Fat: 29g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 159mg, Dietary Fiber: 2g, Sugar: 1g, Vitamin A: 349IU, Vitamin B6: 0.1mg, Vitamin C: 4mg, Vitamin E: 0.2mg, Vitamin K: 20µg, Calcium: 173mg, Folate: 19µg, Iron: 2mg, Manganese: 0.3mg, Magnesium: 11mg, Zinc: 0.1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this vegan egg salad, you might also enjoy:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




28 Comments

  1. 5 stars
    This is another fantastic recipe from The Plant Based School! I used dry dill and non-vegan light mayonnaise but followed the rest exactly. This tastes just like a non-vegan egg salad recipe, and maybe a little bit better. I had a meat eater try it and he liked it! He said he thought it was “regular” egg salad.

    1. Fantastic, Jennifer, that’s amazing feedback.
      Thank you for taking the time to leave a comment and a rating here.
      Have a great weekend,
      Louise

  2. 5 stars
    I really like “Nature’s Soy” silken brand after freezing and thawing out. Slice it and then press through a cookie drying rack for egg salad sized chunks (I used to use those for real egg salad at work):

  3. 5 stars
    This was delicious! I’m not vegan but eggs for some reason give me a headache. This recipe was great! Will be taking to work and making more often. Thank you for sharing!

    1. Hi B,
      I’m very happy you liked this vegan egg salad, and glad you find it useful for work 🙂
      Thanks for taking the time to leave a comment here.
      Kindest,Louise

  4. 5 stars
    This recipe is amazing and I’m not vegan!😂 My daughter is. I’ve made this for a work breakfast and it got rave reviews. It’s too good to believe! If you’re on the fence about making it, do it! You won’t regret it! I found this recipe because we have a co-op a ways away and they have a vegan egg salad and it’s yummy but crazy expensive. So I decided to try this recipe and I’m so thankful I did! Thank you, thank you, thank you!

    1. Hi Sheri,
      That’s wonderful, I’m super happy to hear that you and your colleagues enjoyed it.
      Thank YOU for taking the time to leave a comment. Have a wonderful day.
      Kindest,
      Louise

  5. 5 stars
    I’m obsessed with your recipes. You make them so clean, easy and fun. I can’t wait to start incorporating all of these recipes. I just love them all!!!

    1. Hi Elena, oh you’re very kind – you made my day! Thanks so much for your feedback, and happy cooking! Cheers, Nico