Simple and packed full of plant protein, this tofu based vegan egg salad is super creamy and delicious. All the flavours and texture of eggs without eggs! Try it in a sandwich for lunch or on top of crackers as an appetiser or a snack, you won't be able to get enough of it.
Vegan egg salad also known as vegan egg mayo here in the UK, bears an uncanny resemblance both in flavour and texture to the real thing.
And by the "real thing" I mean of course egg salad or egg mayo.
Made with tofu, Dijon mustard, nutritional yeast, turmeric, black salt (more on that below) and of course vegan mayo, this super quick and easy salad makes the perfect vegan sandwich filling!
✔️ Why you'll love this recipe!
- Full of plant based protein without cholesterol.
- Great vegan sandwich filling.
- Perfect for lunch, picnics, as a snack, nibble and appetiser.
- Quicker to make then real egg salad - no boiling eggs and tricky peeling.
- Really, REALLY tasty!
- Make ahead and store in the fridge.
- Vegan, egg-free, gluten-free delight!
📝 Ingredients and substitutes
Here's what you will need to make my Vegan "Egg" Salad:
Tofu - I recommend firm or extra firm tofu here. I used Cauldron 396g/14oz extra firm tofu (UK).
If tofu you buy doesn't come already pressed make sure to drain and press it for approximately 15 minutes to get rid as much moisture as possible (see Pro Tips below).
If you are not a fan of tofu, try using chickpeas here instead. Simply drain, rinse and mash them up with a fork or use food processor to help you (take care not to over process them into a complete paste though).
Vegan Mayo - Simple shop bought vegan mayo works well here or you could use homemade vegan mayo if you've got some. I use Hellmann's which I buy in large catering bucket and it lasts absolute ages.
Black Salt (Kala Namak)- Readily available in ethnic shops and online, this fantastic ingredient will give your tofu eggs that eggy flavour.
Black salt gets it's "eggy" properties largely from sulphur compounds that contribute to its savoury taste as well as smell. [source: Wikipedia]
If you don't have black salt to hand you can still make this salad with your standard salt. It will still be delicious in its own right.
Turmeric - I like using it here mainly for colour (although it does impart a little bit of flavour as well). Feel free to use it or leave it out.
Dijon mustard - I used to add dijon mustard to my egg mayo salad before going plant based and am continuing the tradition. It adds that hint of sharpness to otherwise creamy and mellow salad.
Nutritional yeast - Not strictly necessary but extra savoury flavour can never hurt and if you're plant based you most likely have it in your cupboard already.
Salad Cress - For me it's an essential when making vegan egg salad.
I usually mix it into my tofu egg but feel free to use it as a garnish or top your salad with it instead.
You could use chives, spring onions or even fresh dill here too.
🔪 How to make vegan egg salad
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Start by draining and pressing the tofu (if not already pressed).
Next, crumble it into a large bowl with your hands. Alternatively, you could chop it up with a knife instead.
Add all the flavourings (black salt, turmeric, dijon mustard and nutritional yeast), followed by vegan mayo.
Mix it all in until combined.
If adding salad cress, snip the required amount using kitchen scissors and mix in with your salad.
Feel free to substitute it with some chives or green onions or simply leave your "egg" salad plain.
Lastly , taste and adjust seasoning with some extra salt and perhaps freshly ground pepper and serve.
Vegan egg salad is great for making ahead as it can be kept in the fridge, covered, for 3-4 days.
I wouldn't recommend freezing as it will affect the texture of the salad.
💭 Pro tips
Cut or crumble your tofu depending on your texture preferences. I like mine crumbled which will give more of a paste consistency. Some might prefer it cut into small cubes for a bit more texture. Your choice.
Press the tofu to get rid of extra moisture. There are no fancy tofu pressing gadgets necessary here (unless you've got one). I tend to wrap my tofu in a clean tea towel and weigh it down with heavy wooden chopping board with some tins on top. It works a treat!
Don't skip black salt (if you can). It really gives an amazing flavour to this delicious vegan egg salad alternative.
Be careful not to overdo it with salt. I used 396g/14oz of tofu and ¾ teaspoon of black salt was perfect for me. Start with ¼ teaspoon first, taste and add more until you're happy with the saltiness. Remember, you can always add more so start with a little bit first.
Adjust ingredient quantities to your personal taste. My recipe is supposed to be your guide but don't be afraid to make some adjustments that suit you.
🍴 Serving suggestions
My favourite way of eating vegan egg mayo salad:
SANDWICH - Try it in a sourdough or my easy wholemeal bread, both work beautifully.
Another option would be on vegan soda bread, open sandwich style (without another slice of bread on top) and with plenty of extra cress.
And something for the kids (favourite in our house) would be simple white loaf with soft crust.
SALAD - If you're not a fan of sandwiches, you can serve it as a salad on top of some salad leaves.
APPETISER - Vegan egg salad makes great snack or quick appetiser too. Simply serve it on top of cucumber slices, crackers, in red pepper quarters, lettuce cups or use it to stuff tomatoes with.
Yes it is as all of the ingredients used here are naturally gluten-free. If you are using it in the sandwich and want for your entire sandwich to be gluten-free, make sure to use your favourite gluten-free bread.
I wouldn't recommend it here as its texture is simply too soft for this salad. Firm or extra firm tofu that has been well pressed are best here.
I think the best thing about this vegan egg salad is its simplicity so personally I would leave it as is.
However, if you fancy jazzing things up a bit, try adding some chopped celery for a bit of crunch.
Few chopped gerkhins or some capers would work nicely too, adding that bit of briny taste.
You can always change the flavour of the salad by varying the greenery you use. It will taste slightly different when you use fresh dill rather than cress or chives. Experiment!
I wouldn't recommend freezing it as it will change the texture of tofu quite considerably. This salad is best eaten fresh.
Have you tried my Vegan Egg Salad recipe?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
Vegan "Egg" Salad
- 1 (300-396g) block firm or extra firm tofu drained and pressed if not already pressed
- ¼-3/4 teaspoon black salt (kala namak) add salt gradually, adjusting it to your taste
- ¾ teaspoon ground turmeric
- 1 teaspoon (heaped) dijon mustard
- 4-6 tablespoon (heaped) vegan mayo the amount will depend on how creamy you like it
- 2 tablespoon nutritional yeast optional but recommended
- salad cress, chives, spring onions, fresh dill choose what you like
- freshly ground black pepper to taste
- Start by draining and pressing the tofu (if not already pressed) and crumble it in a large bowl with your hands. Alternatively, you could chop it up with a knife.
- Add all the flavourings (black salt, turmeric, dijon mustard and nutritional yeast), followed by vegan mayo.
- Mix it all in until combined.
- If adding salad cress, snip the required amount using kitchen scissors and mix in with your salad. Feel free to substitute it with some chives or green onions or simply leave your "egg" salad plain.
- Taste and adjust seasoning with some extra salt (if needed) and freshly ground pepper and serve.
- Nutritional information is approximate, per serving (based on 4 servings) of vegan egg salad without bread and extras and should be treated as a rough guideline only.
- Vegan egg salad can be stored in the fridge for 3-4 days.
- Freezing not recommended.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!