Vegan Tofu Egg Salad
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!
Servings: 6 servings
Calories: 166kcal
Ingredients
- 14 ounces extra-firm tofu or sprouted tofu pressed and cut into small cubes
- 4 stalks celery diced small
- 2 bunches green onions diced
- Garlic powder sprinkle on tofu
- Tumeric sprinkle on tofu
Vegan Egg Salad Dressing
- ½ cup cashew mayo of choice or substitute silken tofu or white beans for cashews for a nut-free option
- 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
- 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..
Making the Tofu Egg Salad
- Combine ½ cup cashew mayo, yellow mustard, celery salt, or black salt (for an eggy taste).
- Stir and set aside.
- Add the cooled tofu, celery, and onions to a bowl.
- Add the dressing.
- Stir to combine.
- Cover and refrigerate for 30 minutes before serving.
Notes
- 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.
Nutrition
Calories: 166kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 413mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg