Description
Creamy, satisfying, and totally egg-free, this tofu egg salad delivers classic flavor and picnic vibes with zero animal products. Quick, protein-packed, and totally addictive—it’s your new favorite vegan lunch!
Ingredients
Scale
- 1 (16-oz) block extra-firm tofu, pressed
- 1/2 cup vegan mayo
- 2 Tbsp nutritional yeast
- 2 Tbsp fresh chives, finely chopped
- 1 Tbsp fresh dill, finely chopped
- 1 Tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- Optional: 1/4 tsp black salt (kala namak)
- Optional: 1/4 cup diced celery or red onion
Instructions
- Press the tofu to remove excess moisture, then cut half into cubes and crumble the other half.
- In a mixing bowl, whisk together the vegan mayo, nutritional yeast, chives, dill, Dijon, garlic powder, onion powder, smoked paprika, salt, pepper, and turmeric.
- Fold in the tofu until well mixed and coated.
- Taste and adjust seasoning if needed.
- Serve immediately, or chill for best flavor.
Notes
Don’t skip pressing the tofu—removing moisture is key for the best texture. This vegan egg salad keeps up to 5 days in the fridge and works great in sandwiches, on toast, or straight by the spoonful.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg