Vegan Tofu Egg Salad
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The best vegan tofu egg salad to make the perfect classic sandwich or Tartine. It gets its eggy flavor from black salt, turmeric and dijon balanced out by a little rice vinegar, tamari and just a touch of mayo. No cook, super delicious, naturally gluten free and cholesterol-free! Enjoy with a sprinkle of fresh dill or chives.
Vegan Tofu Egg Salad
A protein packed nutritious summer salad to keep handy in the fridge for quick lunches and snacks. Everything you can expect from a classic “egg salad” but made without the eggs. Serve it open faced as a simple Tartine topped with pickled red onion and fresh chives, or go for a tea sandwich approach on crustless rye bread.
(Tip – use a biscuit cutter to cut round bread slices or other fun shapes for your little sandwiches).
About the Tofu
I used Morinu silken firm tofu, it has the texture and consistency of a hard boiled egg and needs no pressing. It’s also shelf stable so a really great item to keep in the pantry. If using regular tofu packed in water go for medium-firm or extra firm. It’s important to press it first or wring it out in a lint free kitchen towel to remove as much of the liquid as possible.
The Seasoning
Dijon mustard, turmeric and rice vinegar together with Kala Namak black salt bring the eggy flavor to this dish. The dressing is stretched out with a little vegan mayo, I used our homemade version here but you could use Vegenaise or your favorite store-bought brand. Alternatively you could omit it entirely and use just use a drizzle of extra virgin olive oil instead.
Recipe Notes + FAQ
- Can you freeze this eggless salad? Because tofu changes texture during freezing it isn’t recommended to freeze this particular recipe. It can be refrigerated for 3 -5 days and it’s best served chilled.
- What is Kala Namak? – In a nutshell it’s a Himalayan sulfurous rock salt that smells strongly like boiled eggs. It comes in black or pink colors and it’s best added on top of the food so you can enjoy the eggy aroma as you take a bite but also to avoid over-salting the dish. It’s what you sprinkle on top of tofu scramble for the ultimate eggy dish. Get some HERE.
- Toppings – Fresh onion chives and pickled red onions are my favorite toppings for this salad alongside a few grains of coarse black salt. Fresh dill and capers would also compliment the flavors and so would some freshly cracked pepper. Think outside the box with sprouts, thinly sliced cornichons, radishes or cucumber.
serving suggestions
- Vegan Homemade Bread
- Multigrain Crackers or Potato Flatbread
- In Wraps with Black Beans
- Quinoa Flatbread
- Vegetable Rice Pilaf
- Bruschetta
- Sweet Potato Avocado Tartine
- Avocado Toast.
how to make vegan tofu egg salad
Vegan Tofu Egg Salad
Ingredients
- 14 oz block firm tofu (Morinu silken firm if available)
- 2 scallions sliced
- 3 tsp vegan mayo
- 2 tsp rice vinegar
- 1 tsp tamari
- 1 tsp dijon mustard
- 1/2 tsp turmeric
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1-2 tsp extra virgin olive oil omit for WFPB + Plantricious diets
- 1/4 cup onion chives for garnish
- 1 pinch Kala Namak salt
Instructions
- If using the silken firm tofu simply open the package, drain and transfer to a bowl. Crumble into large chunks. (If using regular firm or extra firm tofu make sure to drain and press first to remove as much of the water as possible. Pat dry well with a lint free tea towel then crumble into a bowl)14 oz block firm tofu
- In a separate bowl combine the vegan mayo, vinegar, tamari, mustard, turmeric, onion powder, paprika and olive oil if using. Mix in the scallions then add the dressing to the bowl with the tofu.2 scallions, 3 tsp vegan mayo, 2 tsp rice vinegar, 1 tsp tamari, 1 tsp dijon mustard, 1/2 tsp turmeric, 1 tsp onion powder, 1/2 tsp smoked paprika, 1-2 tsp extra virgin olive oil
- Use a spatula and mix the tofu with the dressing until well coated all over. Season to taste with the eggy Kala Namak salt. Scoop the salad over a slice of bread and garnish with chives, pickled onions or capers + some coarse Kala Namak salt. (To make little tea sandwiches use a rye bread, cut off the the crust and make little sandwiches filled with the tofu egg salad.)14 oz block firm tofu, 1 pinch Kala Namak salt, 1/4 cup onion chives for garnish
Notes
- Can you freeze this eggless salad? Because tofu changes texture during freezing it isn't recommended to freeze this particular recipe. It can be refrigerated for 3 -5 days and it's best served chilled.
- What is Kala Namak? - In a nutshell it's a Himalayan sulfurous rock salt that smells strongly like boiled eggs. It comes in black or pink colors and it's best added on top of the food so you can enjoy the eggy aroma as you take a bite but also to avoid over-salting the dish. It's what you sprinkle on top of tofu scramble for the ultimate eggy dish.
- Toppings - Fresh onion chives and pickled red onions are my favorite toppings for this salad alongside a few grains of coarse black salt. Fresh dill and capers would also compliment the flavors and so would some freshly cracked pepper. Think outside the box with sprouts, thinly sliced cornichons, radishes or cucumber.
Nutrition
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It’s perfect! I could literally this for lunch every day, probably will do that so thank you for this simple and satisfying recipe!