Vegan Egg Salad

Vegan tofu egg salad blends baked tofu, diced celery, and onions in a tangy vegan cashew dressing. Make a sandwich, stuff it in a tomato, or eat it with crackers. This vegan egg salad recipe is just like grandma used to make but vegan!

When I was little, my grandma made the best egg salad EVER! As a kid, I never liked the way eggs tasted, but my grandma knew how to make egg salad to knock my socks off. Maybe the tangy, creamy, mustardy dressing disguised the egg taste, but whatever she did, I loved it! So, I decided to make vegan tofu egg salad that tasted like grandma's recipe. My vegan tofu egg salad tastes excellent; my husband thought I made authentic egg salad.

Jump to:

• The Secret to the Best Vegan Egg Salad
• Preparing the Tofu
• Tofu Vegan Egg Salad Ingredients
• Tofu Vegan Egg Salad Ingredient Substitutions
• Vegan Egg Salad Dressing Ingredients
• Vegan Egg Salad Dressing Ingredient Substitutions
• Oil-Free Bread Suggestions
• Serving Suggestions
• Recipe FAQs
• Tips
• Vegan Salad Recipes to Try!
• 📖 Recipe
• 💬 Reviews

Although I enjoy vegan tofu egg salad from a bowl to a spoon, my favorite way is to eat a vegan egg salad sandwich. 

My husband, who I turned from carnivore to plant-based, often challenges me to recreate his favorite foods but make them healthier. Even though most vegan egg salad recipes use raw tofu, I bake it with turmeric and garlic powder for the texture and firmness of hard-boiled eggs. 

The Secret to the Best Vegan Egg Salad

I prefer extra-firm tofu, even though many recipes call for softer tofu.

My grandma's egg salad, for instance, was chunky with substance instead of mashed and mushy. So, to honor my grandma, cooked, extra firm tofu or sprouted tofu is my way. 

However, the key to cooking the tofu is to press it properly before baking it. I use an inexpensive  E-Z Tofu Press I've had for years to press the tofu correctly. If you don't have a tofu press, use many paper towels and a heavy book. Regardless of your pressing method, you want the tofu as drained and dry as possible. 

Preparing the Tofu

• Using a tofu press, press the tofu. If you are using sprouted or extra firm tofu, you can skip pressing the tofu.
• If using sprouted tofu, dry off and cut.
• Cut the tofu into small cubes.
• Add cubed tofu into a bowl and toss in turmeric and garlic powder; toss
• Preheat the oven to 350 degrees.
• Place a single layer of tofu cubes on a baking sheet lined with a silicone baking mat or parchment paper.
• Bake for 20 minutes; if using a baking sheet, flip the tofu over after baking for 10 minutes.
• Allow tofu to cool completely.

Tofu Vegan Egg Salad Ingredients

• Extra-Firm Tofu: I like using extra firm or sprouted tofu so I can skip pressing the tofu.
• Celery: Celery gives the tofu egg salad a great crunch and texture.
• Green Onions: Green onions provide a light flavor without overpowering the salad.

Tofu Vegan Egg Salad Ingredient Substitutions

• For a soy-free tofu option, try chickpeas tofu.
• Another option for soy-free vegan egg salad is to make chickpea egg salad.

Even though vegan egg salad only has 3 simple ingredients, it makes the perfect vegan egg salad sandwich!

Vegan Egg Salad Dressing Ingredients

When the tofu is cool, and the celery and onions are diced small, it is time to make the tangy vegan egg salad dressing. 

First, I make my Vegan Cashew Mayo recipe and add yellow mustard and celery salt. That's it! But if you don't want to make your vegan mayo, choose your favorite vegan store-bought mayo as a shortcut. 

• Vegan Cashew Mayo: Vegan Cashew Mayo is homemade and the base for the salad dressing.
• Yellow Mustard:
• Celery Salt or Black Salt: Black salt, often called Kala Namak, is a strong-smelling condiment with a characteristic sulfurous taste frequently used in South Asian cuisine. Celery salt, made with crushed celery seeds and salt, is a typical food seasoning used in savory dishes to add an extra layer of flavoring.
• Fresh Ground Pepper: Pepper gives an additional level of flavor.

Vegan Egg Salad Dressing Ingredient Substitutions

• Try silken tofu or white beans instead of cashews. This substitution is provided in the cashew mayo recipe.
• Dijon mustard gives the dressing a richer flavor.
• Use a pinch of regular salt if you don't care for celery salt or back salt.

Oil-Free Bread Suggestions

Since many people on a plant-based diet follow a whole-foods approach, here are some of my favorite oil-free bread brands:

• Turlock Pita Bread: Vegan Whole Wheat (Whole Foods)
• Trader Joe's Pita Bread (100% stone-ground whole wheat)
• Trader Joe's Whole Grain Crispbread (more like a cracker, but I love vegan egg salad on top)
• Engine Corn Tortillas (Whole Foods)
• Vermont Bread Company Organic Whole Wheat Variety (Whole Foods) (Most Vermont Bread Company brand bead does not contain oil, but a few do, so check the label)
• Food for Life Ezekiel (4:9 bread varieties, English muffins, and tortillas) (Found in most grocery chains in the refrigerator section). 
• Alvarado Breads (make sure you check the label; most are oil-free, but some contain oil. Check the link for a variety of retailers. 
• Mission corn tortillas( widely available at most grocery retail chains or online).
• If you live in Arizona, my favorite oil-free vegan-friendly baker is Nobel Bread, which is sold in specialty stores and local farmers' markets. They also have a store in Phoenix.

Serving Suggestions

• I love a hearty sandwich, so I made a vegan tofu egg salad sandwich with a whole grain ciabatta bun, lettuce, tomatoes, onions, and micro greens.
• Eat vegan egg salad on top of your favorite greens without any bread.
• Another bread-free option is to stuff the tofu egg salad in a tomato or a red or green bell pepper.
• I also enjoy this egg salad recipe wrapped in lavash bread or a tortilla.
• Or use a collard green for another bread-free option.
• Using a fork, break the tofu into smaller pieces after it's cooked, and serve it with vegetables and crackers as a dip.

Recipe FAQs

Tips

• Cooked tofu is firmer and has a more sturdy texture when baked. 
• Choose black salt or celery salt, not both 
• Allow tofu to completely cool to room temperature before making the salad
• This tofu salad lasts 3-5 days refrigerated.
• Another secret to great vegan tofu egg salad is black salt.
• For this recipe, I use celery salt for people who don't like the taste of eggs.
• But, if you want that egg taste, black salt is the secret ingredient. I do not, however, suggest using both.
• Celery and black salt are salts, so adding both will produce a salty salad. So, pick one or the other. 
• Try my vegan chicken salad recipe or chickpea tuna if you like salad spreads.

Try this quick and easy vegan tofu egg salad recipe for a delicious, high-protein meal! 

Vegan Salad Recipes to Try!

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📖 Recipe