Tofu Egg Salad Recipe
You know those recipes that instantly take you back? This vegan egg salad is that recipe for me. It’s so spot-on with the taste, texture, and look of the classic egg salad I grew up with, I actually did a double take the first time I made it. And the best part? It’s wildly easy. No tofu pressing. No food processor. No fussy steps. Just chop, stir, and get that creamy, savory egg salad magic in every bite.
Ingredients
- 1 (16-oz) block extra firm tofu small diced
- 1/2 cup vegan mayo
- 1/4 cup chopped chives
- 1-2 Tbsp tofu scramble seasoning see notes for sub
- 1 Tbsp pickle juice optional
- 2 tsp Dijon mustard
- 1/4 tsp paprika
- 1/8 tsp ground black pepper
Instructions
- Add the diced tofu to a mixing bowl.
- Add the rest of the ingredients and stir thoroughly until everything is combined. I like to do this with a big rubber spatula, using it to break up some of the larger tofu cubes as I stir. This gives it a more natural appearance in my opinion!
- Serve with crackers, on toast, or on a long roll with lettuce for an egg salad hoagie vibe. Enjoy!
Video
Notes
We used homemade vegan egg seasoning for this recipe, but if you don’t have that or don’t want to make it, you can sub: 1/2 Tbsp nutritional yeast + 1 tsp kala namak + 1/2 tsp turmeric + 1/2 tsp onion powder + 1/4 tsp garlic powder + 1/8 tsp ground black pepper
Nutrition
Serving: 1/6 the recipe (egg salad only)Calories: 127kcalCarbohydrates: 2gProtein: 1gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.05gSodium: 162mgPotassium: 35mgFiber: 0.5gSugar: 0.1gVitamin A: 115IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg
Tried this recipe?Let us know how it was!