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This vegan tofu “egg” salad is packed with creamy, tangy, savory flavor and is made completely WFPB and oil-free! It’s the perfect satisfying lunch or snack, and comes together in minutes with just a few wholesome ingredients.
If you’re craving that classic egg salad flavor in a nourishing, plant-based way, this Vegan Egg Salad with Tofu is your new go-to!
It’s full of creamy goodness from yogurt or silken tofu, and that iconic “eggy” flavor comes from black salt (kala namak).
This recipe is incredibly easy to throw together, meal-prep friendly, and so versatile—you can pile it on toast, stuff it in a pita or wrap, or scoop it up with crackers.
It’s inspired by the comforting flavors of the classic salad but made WFPB for a lighter, healthier twist!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This Recipe is vegan and:
- Dairy-Free
- Egg-Free
- Nut-Free
- Gluten-Free
- Refined Sugar-Free
- Oil-Free
Contains soy from Tofu.
WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
This eggless egg salad is protein-packed thanks to tofu and gets its rich flavor from simple pantry staples like mustard and nutritional yeast.
Black salt adds an authentic egg-like aroma and taste, while plant-based yogurt makes it creamy without adding oils, nuts, or processed mayo.
It’s perfect for lunchboxes, quick meals, or as part of a larger meal prep routine. Plus, it’s allergen-friendly and kid-approved!
HOW TO PREPARE THIS VEGAN TOFU “EGG” SALAD
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
Just press and dice the tofu into tiny cubes, whisk together the flavorful dressing, mix everything gently with fresh veggies, and chill—it’s that easy! This recipe is beginner-friendly and uses simple, accessible ingredients.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Find all my plant-based kitchen’s essential tools and ingredient staples in my Amazon Storefront.
To make this recipe, you’ll need:
- Mixing Bowls – To combine everything with ease.
- Whisk – For a smooth and creamy dressing.
- Spatula – Great for mixing gently.
- Cutting Board and Knife – For chopping tofu and veggies.
- Tofu Press – Optional but helps with texture.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Tofu – Firm or extra-firm tofu provides the perfect eggy texture.
- Plant-Based Yogurt or Silken Tofu – Adds creaminess without oil or nuts.
- Dijon Mustard – Gives a classic tangy bite.
- Nutritional Yeast – Adds umami and depth.
- Apple Cider Vinegar or Lemon Juice – Brightens up the flavor.
- Black Salt (Kala Namak) – Gives that unmistakable eggy flavor.
- Turmeric – For color and a hint of earthiness.
- Garlic & Onion Powder – Boosts savory flavor.
- Celery – Adds a satisfying crunch.
- Green Onions – Brings freshness and mild oniony flavor.
- Fresh Herbs (Optional) – Dill or parsley adds brightness.
DIRECTIONS
To prepare this recipe, follow these steps:
Press the Tofu – Press for 15–30 minutes to remove moisture. Then dice the tofu and place the pieces into a large bowl.
Make the Dressing: In a small bowl, whisk together the yogurt, mustard, nutritional yeast, vinegar or lemon juice, black salt, turmeric, garlic powder, onion powder, salt, and pepper.
Mix – Add chopped celery, green onions, and herbs to the tofu. Pour in the dressing and stir gently until evenly combined.
Chill and serve: Refrigerate for at least 30 minutes to let the flavors develop. Use in sandwiches, wraps, or as a topping for greens or baked potatoes.
RECIPE TIPS & VARIATIONS
- More eggy flavor? Add a pinch more kala namak after chilling.
- No yogurt? Use mashed silken tofu or cashews for a creamy result.
- Add-ins: Try chopped pickles, capers, or a pinch of paprika for a flavor twist.
- Storage: Keep it in an airtight container in the fridge for up to 4 days.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! It tastes even better after chilling and’s perfect for meal prep.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I freeze this recipe?
Freezing isn’t recommended as the texture of tofu changes when thawed.
What can I serve with this recipe?
It’s perfect in sandwiches, wraps, or on top of baked potatoes, crackers, or salads.
MORE DELICIOUS SALAD RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
VEGAN TOFU “EGG” SALAD RECIPE: EASY & DELICIOUS!
Equipment
- mixing bowls
- Whisk
- spatula
- Tofu Press
Ingredients
For the Salad:
- 1 block firm or extra-firm tofu (14 oz / 400g firm or extra-firm tofu, pressed and crumbled)
- 1/4 cup plain plant-based yogurt (60 g plain plant-based yogurt or mashed silken tofu)
- 1/4 cup celery (30 g finely chopped celery)
- 2-3 green onions (finely chopped)
- 1 tbsp chopped fresh dill ( or parsley, optional)
For the dressing:
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice (or apple cider vinegar)
- 1/4 tsp black salt (kala namak)
- 1/4 tsp ground turmeric
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper (to taste)
Instructions
- Prep the tofu: Press for 15–30 minutes to remove excess water. Slice the block into thin strips, then cut those strips crosswise into thin slivers. Finally, dice the slivers into small, pea-sized cubes.
- Make the dressing: In a small bowl, whisk together the yogurt, mustard, nutritional yeast, vinegar or lemon juice, kala namak, turmeric, garlic powder, onion powder, salt, and pepper.
- Combine: Add the chopped celery, green onions, and fresh herbs to the crumbled tofu. Pour the dressing over and stir until well combined.
- Chill: Refrigerate for 30 minutes before serving to let the flavors meld.
- Serve: Enjoy in sandwiches, lettuce wraps, or over greens!
Notes
- For more creaminess, use a high-speed blender to blend the dressing before mixing it with the tofu.
- Kala namak adds a realistic eggy flavor—start with 1/4 tsp and adjust to taste.
- Meal prep tip: Store in an airtight container in the fridge for up to 4 days.
DID YOU MAKE THIS VEGAN TOFU “EGG” SALAD?
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