Vegan Tofu Egg Salad

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 it was the tangy, creamy, mustardy dressing that disguised the egg taste, but whatever she did, I loved it! So, I decided to make vegan egg salad taste like grandma's recipe. In fact, my vegan tofu egg salad tastes so great; my husband thought I made real egg salad. Although I enjoy vegan tofu egg salad right from a bowl eth a spoon, my favorite way is to eat a vegan egg salad sandwich. 

My husband, who I turned from carnivore to plant-based, challenges me often to try 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. 

What are the secrets to the best vegan egg salad recipe?

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 the way I go. 

However, the key to cooking the tofu is to press the tofu properly before you bake it. To press the tofu correctly, I use an inexpensive  E-Z Tofu Press I've had for years. 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. 

As a result, the dry tofu is ready for baking in the oven. First, I remove the tofu from the tofu press and cut it into bite-sized cubes.

Another secret to great vegan tofu egg salad is black salt. For this recipe, I use either 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 salt and black salt are both salts, so adding both will produce a salty salad. So, pick one or the other. 

FAQ

What is black salt? 

• Black salt, also known as Himalayan black salt, Indian black salt, or kala namak, is a volcanic rock salt manufactured in the regions surrounding the Himalayas. It contains, in addition to sodium chloride(the key chemical compound of salt), traces of sulfur compounds naturally found in the Himalayan mountains. 

What does black salt taste like? 

• Black salt tastes just like eggs!

Where can I buy black salt?

• Whole foods Market sells black salt, but if Whole Foods isn't an option, I order black salt from Amazon. 

How to make vegan egg salad

• Extra-firm tofu pressed and drained. 
• Celery
• Green Onions or white onion
• Vegan Cashew Mayo
• Yellow Mustard
• Celery Salt (if you don't like an eggy taste)
• Black Salt (if you want the real egg taste)
• Fresh black pepper

Even though vegan egg salad only has 6 simple ingredients, it makes the perfect vegan egg salad sandwich!

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)

Baking tofu for vegan tofu egg salad 

Once the tofu is pressed and cut into cubes, it is time to bake the tofu with garlic powder and turmeric. 

Toss tofu in garlic powder and Tumeric and place in a single layer on a baking sheet.

• Preheat the oven to 350 degrees
• Place the tofu on the center rack of the oven.
• If using a crisper pan, the tofu cooks on the top and underneath; you don't need to flip the tofu over.
• If you don't have a crisper pan, after 10 minutes, flip the tofu over using a spatula. 
• Cook for 20 minutes in total.
• Remove the tofu from the oven and allow it to cool completely. 
• In the meantime, prepare your dressing.

Tips

• Cooked tofu is firmer with 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.

How to make a tangy dressing

When the tofu is cool, and 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 then add yellow mustard and celery salt. That's it! But if you don't want to make your own vegan mayo, choose your favorite vegan store-bought mayo as a shortcut. 

• Vegan Cashew Mayo
• Yellow mustard
• Celery salt or black salt
• Fresh ground pepper

Although my grandma would probably not approve of my cashew vegan mayo, if I tricked her, like she did when I was a kid, she wouldn't know this is vegan tofu egg salad. In fact, she might be proud of my ability to replicate her recipe. 

Hopefully, you will enjoy this vegan egg salad recipe as much as we do! 

If you love vegan tofu egg salad, check out these great sandwich recipes!

• Vegan Chicken Salad
• Jackfruit Tuna Salad
• Chickpea Tuna Salad
• Basil White Bean and Chickpea Dip and Sandwich Spread
• Curry Chickpea Sandwich Spread
• Muffuletta Sandwich
• Crunch Wrap Supreme Recipe
• Roasted Vegetable and Hummus Grilled Lavash Wrap
• BBQ Jackfruit Recipe
• Eggplant Panini Wrap
• Oil-Free Hummus and Tabbouleh Wrap
• Vegan BLT
• BBQ Tempeh
• Tempeh Reuben

Yield: 6 servings

Vegan Tofu Egg Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Vegan egg salad is a blend of 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. Vegan tofu egg salad is just like grandma used to make but vegan!

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Ingredients

• 1 14 ounce package of extra-firm tofu, or sprouted tofu pressed and cut into small cubes
• 4 celery stalks, diced small
• 2 bunches green onions, diced
• Garlic powder (sprinkle on tofu)
• Tumeric (sprinkle on tofu)

Vegan Egg Salad Dressing

• 1/2 cup vegan mayo of choice
• 2 Tablespoons yellow mustard
• 1 teaspoon celery salt for no egg taste or 1 teaspoon black salt for eggy taste

Other ingredients

• Vegan bread, bun, pita or crackers
• Sliced tomatoes
• Lettuce leaves
• Microgreens

Other great add in options

• Capers
• Pickles

Instructions

PRESS TOFU/BAKING TOFU

1. Using a tofu press, press tofu slow until about an inch thick
2. If using sprouted tofu, dry off and cut (pressing isn't necessary)
3. Cut into small cubes.
4. Add cubed tofu into a bowl and toss in turmeric and garlic powder; toss
5. Preheat the oven to 350 degrees
6. Place a single layer of tofu cubes on a baking sheet lined with a silicone baking mat, parchment paper, or use a crisper pan.
7. Bake for 20 minutes; if using a baking sheet, flip tofu over after baking for 10 minutes. If using a crisper pan, you do not need to flip tofu over.
8. Allow tofu to cool completely.

DRESSING/MAKING THE VEGAN EGG SALAD

1. Combine 1/2 cup vegan mayo (or store-bought vegan mayo), yellow mustard, yellow mustard, and celery salt or black salt (black salt for an eggy taste).
2. Stir and set aside
3. Add cooled tofu, celery, and onions to a bowl.
4. Add dressing
5. Stir to combine
6. Cover and refrigerate for 30 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Amazon Brand - Happy Belly Celery Salt, 5.5 Ounces
• 
  The Spice Lab Kala Namak Mineral Salt - Indian Himalayan Black Salt - French Jar - Vegan Kala Namak Salt Pure and Natural Indian Black Salt Gluten Free - Vegan Tofu Scrambles - Natural Egg Taste
• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  EZ Tofu Press - Removes Water from Tofu for Better Flavor and Texture.
• 
  Copper Chef Crisper Tray – Non Stick Cookie Sheet Tray And Air Fry Mesh Basket Set

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 195Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 393mgCarbohydrates 13gFiber 2gSugar 3gProtein 9g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me