This easy Vegan Egg Salad recipe is created in 5 minutes or less with mashed tofu, vegan mayo, nutrition yeast flakes, and a few seasonings that add real 'eggy' flavor.
The texture and flavor will fool your taste buds into thinking that this is 'real' egg salad!
You will LOVE this vegan eggless salad if you love quick 5-minute lunches, high protein meals, and lots of savory flavor (come on, we do miss eggs sometimes, don't we?)
What you need to make vegan egg salad:
You'll need a package of firm, water-packed tofu. Smash it with a fork, and you'll see right a way what a great look-alike to Egg salad it is. The mashed tofu texture is great with little chunks and smaller bits masquerading as egg whites!
How to make Vegan Egg Salad:
Check out the ingredients in Photo 1 below starting clockwise from the top of the photo:
- Ground Turmeric (for color, plus it adds a ton of healthy antioxidants!)
- Fresh Chives
- Nutritional Yeast Flakes (cheesy flavor)
- Vegan Mayo (that's my recipe) or use store bought, such as Chosen Vegan Mayo
- Yellow Mustard
- Black Salt (Kala Namak) (YES!!! This is a WONDER ingredient - more info below!)
- Onion Powder
The next steps are easy. This entire recipe whips up in about 5 minutes.
Seriously fast and SO tasty.
Smash the tofu with a fork (Photo 2), add all your seasoning ingredients and mix it up! (Photos 3 & 4)
What is black salt or kala namak?
I don't know why they call this salt 'black'. It's really more of a dark-red purple and when it's ground to a powder above it is more of a light pink color.
However, its most important attribute isn't it's color - it's the eggy flavor flavor that it has! When you open the bag you'll be shocked. It SMELLS like eggs!! And not in a bad way, either! The smell might be strong at first, but it fades and really works well with this mashed tofu and all the seasonings to make this taste like a REAL egg salad.
Dip your finger in: It also TASTES like eggs.
Here's a photo of the baggie I used and an Amazon link to the product I use - Himalayan Black Salt. (You can also buy this at many Indian food markets!)
It's an inexpensive ingredient (and ships free here from Amazon!) but it adds so much good flavor to this salad.
This Eggless wonder ingredient called Black Salt (Kala Namak) is also said to be amazing for your health, aiding in weight loss, bloating and intestinal gas decrease, etc. ,etc. Honestly, I'd eat it for the flavor alone, but hey, even more if it's so good for me!!
Hope this quick and easy Vegan Egg Salad becomes one of your top favorite go-to recipes just like it is mine!! You might also enjoy:
- REAL Vegan mozzarella cheese
- Vegan chicken salad
- Vegan lentil burgers
- Strawberry lemonade chia drink
- Unbelievable chocolate chip vegan banana bread
- Best vegan nacho cheese sauce
If you’ve tried this Vegan Tofu Egg Salad recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Recipe
Best Vegan Egg Salad Sandwich
Ingredients
- 16 oz Firm Tofu, (water-packed)
- 3 tablespoons Fresh Chives, Chopped
- ½ cup Vegan Mayo
- 1 tablespoon Nutritional Yeast Flakes
- 1 teaspoon Onion Powder
- 1 teaspoon Yellow Mustard
- 1 teaspoon Himalayan Black Salt, Kala Namak or Black Indian Salt
- ⅛ teaspoon Tumeric
Instructions
- Open Tofu package and press firmly to drain. Mash with fork to desired texture.
- Chop fresh chives and add to tofu.
- Add remaining ingredients and mix well!
- Serve on toast or crackers as desired, or with gluten-free crackers and bread.
Recipe video
Notes
Nutrition
Andrea
This recipe is awesome! Love it! Simple and tastes just like egg salad. I do not even add black salt and it is amazing. I like to add some sweet pickle relish and green olives to it. Perfect!!
Kate
Ooh the pickle relish sounds great!! The black salt is pretty amazing though, if you ever have some, try the same with this salad!
Julie
Loved it! Added chopped dill pickle and celery. Definitely will make again and again. Thanks for the recipe.
Kate
Oh I love the idea of a dill pickle!
Jamie
I’m not see where how much tofu you use. I see the list of other ingredients.
Rebecca
It's 16 oz firm tofu. I can see the amount on the recipe card from my end... perhaps and ad accidentally hid something? Hope you enjoy making it!
MJ
Very eggy and a breeze to make! I left out the nutritional yeast bc I'm not a big fan of the flavor and it was still amazing. Will definitely be making again!
Rebecca
Yeay! Glad you love it! Thanks for the comment!
cookingsgood
Excellent recipe. I didn't add the black salt (didn't have any) but still tasty. I will be making this again so will try with the salt. Thanks!
Rebecca
Glad you enjoyed it! So glad you're going to try it with the black salt also! It really adds the 'eggy' flavor!
Anne
This is excellent! Had it on sourdough bread with Sambal, sweet onion and lettuce. Yum! ❤❤
Jennifer Jacobs
Definitely the egg salad-est non-egg salad evah! Egg- loving husband also enjoyed.
Rebecca
Just love it!! Perfect description and glad the hubby liked it too! Score!
Kathryn Gannon
If you add avocado it replicates the egg yolk.
Rebecca
Mmm, avocado sounds like a yummy addition! Thx!
Victoria Hart
For a little extra "oomph", I add a dash of San J's organic, gluten-free tamari... and if I'm feeling artsy, I sprinkle the top with a light touch of smoked paprika. So pretty!
Rebecca
Love the oomph! And the "artsy" touch too! Pretty food tastes better, right? 😉