Name: Tofu Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (14 oz) block firm tofu, pressed and drained; 1/4 cup vegan mayonnaise; 2 teaspoons yellow mustard; 1 tablespoon nutritional yeast; 1/4 teaspoon ground turmeric; 1/2 teaspoon black salt (kala namak), for eggy flavor; 1/4 teaspoon garlic powder; 1/4 cup celery, finely chopped; 1/4 cup red onion, finely diced; 1 tablespoon fresh chives, thinly sliced; Salt and pepper, to taste; Optional: pinch of smoked paprika for garnish

Hey y’all! Craving a creamy, satisfying lunch that’s healthy, easy, and completely plant-based? This Tofu Egg Salad is your next favorite—delivering classic egg salad vibes with a fresh, vegan twist. It’s packed with protein, full of irresistible flavor, and perfect for sandwiches, wraps, or a simple salad. Hungry yet? Let’s get cooking!

Why You’ll Love This

Quick and easy—ready in 15 minutes, no cooking needed!
High in protein and totally plant-based for a filling meal.
Loaded with creamy, tangy flavor and a classic egg salad texture.
Versatile—perfect for sandwiches, lettuce wraps, or as a dip.
Great for meal prep and stays fresh in the fridge all week.

Ingredients

1 (14 oz) block firm tofu, pressed and drained
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1 tablespoon nutritional yeast
1/4 teaspoon ground turmeric
1/2 teaspoon black salt (kala namak), for eggy flavor
1/4 teaspoon garlic powder
1/4 cup celery, finely chopped
1/4 cup red onion, finely diced
1 tablespoon fresh chives, thinly sliced
Salt and pepper, to taste
Optional: pinch of smoked paprika for garnish

Directions

Step 1: Prepare the Tofu

Pat the tofu dry with paper towels and crumble it into a large mixing bowl using your hands or a fork, aiming for small, uneven, egg-like chunks.

Step 2: Mix the Dressing

In a small bowl, whisk together the vegan mayonnaise, yellow mustard, nutritional yeast, ground turmeric, black salt, garlic powder, a pinch of salt, and some black pepper until creamy and combined.

Step 3: Combine & Stir

Add the chopped celery, red onion, and chives to the crumbled tofu. Pour the dressing over the tofu mixture and gently fold everything together until well coated and evenly mixed.

Step 4: Taste & Adjust

Taste and add more black salt or pepper if desired, then cover and refrigerate for at least 30 minutes to allow flavors to meld before serving. Sprinkle with a pinch of smoked paprika if desired just before serving.

Notes

For an even firmer, eggier texture, use extra-firm tofu and press thoroughly for at least 10 minutes.
If you don’t have black salt, use regular salt, but you’ll miss out on that “eggy” kick.
This salad tastes best after chilling for 30 minutes to let the flavors develop.

Variations

Curry Tofu Egg Salad: Add 1/2 teaspoon curry powder for a warming, spiced flavor.
Avocado Tofu Egg Salad: Mash half an avocado into the dressing for an extra creamy texture and healthy fats.
Pickle Lover’s Version: Add 2 tablespoons finely chopped dill pickles for an added tangy crunch.

Required Equipment

Cutting board & knife
Large mixing bowl
Fork or potato masher (for crumbling tofu)
Small bowl (for dressing)
Spoon or spatula

Storage Instructions

Store your Tofu Egg Salad in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as some liquid may separate. Not freezer-friendly.

Suggested Pairings/Serving Recommendations

Spoon onto toasted sourdough for a classic sandwich.
Serve in lettuce cups or tomato halves for a light lunch.
Enjoy as a cracker dip for an easy appetizer or snack.
Spoon over salad greens with sliced tomatoes and cucumbers for a protein-packed salad bowl.

Pro Tips

Let the salad chill for at least 30 minutes after mixing—the flavors blend and taste even better.
Customize the texture: mash some of the tofu more finely for a creamier salad, or leave it chunky for a “classic egg” feel.
Add the black salt last and taste before adding more—it’s strong and can overwhelm if overused.

FAQ

Can I use silken tofu instead of firm tofu?

Silken tofu will make the salad too watery and mushy; stick with firm or extra-firm tofu for best results.

Is Tofu Egg Salad good for meal prep?

Absolutely! It keeps well in the fridge for up to 5 days, making it perfect for prepping lunches ahead of time.

What does black salt (kala namak) do?

Black salt gives your Tofu Egg Salad a distinct, authentic “eggy” aroma and flavor—it’s a key ingredient!

Total Time: 15 minutes prep + 30 minutes chill = 45 minutes
Prep Time: 15 minutes
Cook Time: 0 minutes

Tofu Egg Salad

Why You’ll Love This

Ingredients