Tofu Egg Salad
Servings: 2 servings
- ⅓ cup (80 grams) vegan mayo
- ¼ cup (30 grams) 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 (250 grams) tofu firm or extra firm
- 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.
- Stir with a spoon until the ingredients are well combined.
- 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.
- 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. Mix the tofu with the dressing until well combined. Taste and adjust for salt and acidity.
- 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.
Nutrition information is an estimate for 1 serving of tofu egg salad out of 2 servings without bread.
STORAGE:
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.
SUBSTITUTIONS:
- Tofu: Use firm or medium-firm; extra-firm for more bite, avoid soft or silken tofu.
- Vegan mayo: Use store-bought or homemade; add 1 tbsp tahini for extra creaminess.
- Mustard: Yellow, American, or Dijon all work well.
- Celery: Swap with cucumber or green bell pepper for similar crunch.
- Fresh dill: Replace with parsley or ½ tsp dried dill.
- Fresh chives: Use green onions or ½ tsp dried chives.
- Garlic: Sub with red/green onion, garlic powder, or onion powder.
- Vinegar: Apple cider vinegar can be swapped with white vinegar or lemon juice.
- Turmeric: Optional—adds color; omit if unavailable.
- Salt: Use sea salt or kosher salt.
- Black pepper: Adds flavor and boosts turmeric benefits—regular pepper works fine.
- Kala Namak (black salt): Optional—skip or replace with sea salt if not using.
