Vegan “Egg” Salad

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Updated on 09/14/21
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Vegan “Egg” Salad

The Spruce / Eric Kleinberg
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Yield: 4 scoops or sandwiches
Nutrition Facts (per serving)
166 Calories
13g Fat
4g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 166
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 12g
Vitamin C 1mg 7%
Calcium 326mg 25%
Iron 3mg 15%
Potassium 189mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While egg salad is vegetarian, it's far from vegan—the two main ingredients are eggs and mayonnaise, a sauce made from, you guessed it, eggs. Fortunately, the texture and even flavor of egg salad are easy to mimic using soft tofu and a few special ingredients. We use soft tofu for this recipe since it mimics the texture of egg whites the best, but medium tofu will also work.

Instead of boiling, cooling, and peeling several eggs, open up a container of tofu and give it a good chop. Pat dry and it's ready to be tossed with a flavorful dressing of vegan mayonnaise, mustard, celery, and chives. Ground turmeric adds the signature yellow color and a nice flavor, while black salt adds the unmistakable smell and taste of eggs. Also known as kala namak, black salt is actually pink when ground and can be found in Indian markets or online. It's optional, but will really make your vegan egg salad taste like the real thing.

This vegan egg salad is so quick and easy, you'll be whipping it up for lunch or as a snack on a regular basis. Try it with crackers, on a sandwich, or use it to top a salad.

“I was so impressed with this recipe. I served it for lunch and didn’t tell anyone that it was vegan egg salad. My family commented, ‘It sure smells like eggs in here! We must be having egg salad for lunch.’ In the end, I confessed. Everybody was pretty wowed, and we all enjoyed it.” —Diana Andrews

Vegan Egg Salad/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 (16-ounce) block soft tofu, drained

  • 1/4 cup vegan mayonnaise

  • 1/2 teaspoon Dijon mustard

  • 3/4 teaspoon ground turmeric

  • 1/2 teaspoon black salt (kala namak), optional but recommended

  • 1/2 teaspoon fresh lemon juice

  • 1/3 cup finely diced celery

  • 2 tablespoons minced fresh chives

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Vegan “Egg” Salad ingredients

    The Spruce / Eric Kleinberg

  2. Cut the drained tofu into 1/2-inch cubes. Spread out on a clean tea towel or paper towels and pat dry using another clean towel.

    tofu drained on paper towels

    The Spruce / Eric Kleinberg

  3. In a medium mixing bowl, combine mayonnaise, mustard, turmeric, black salt, and lemon juice. Whisk until well combined.

    combine mayonnaise, mustard, turmeric, black salt, and lemon juice in a bowl

    The Spruce / Eric Kleinberg

  4. Add the cubed tofu and mix. Mash a few times with a fork to more closely resemble the texture of egg salad.

    tofu and dressing mixture in a bowl

    The Spruce / Eric Kleinberg

  5. Add the diced celery and chives, then stir to combine. Taste and add salt and pepper, as needed.

    Vegan “Egg” Salad in a bowl

    The Spruce / Eric Kleinberg

How to Use Vegan Egg Salad

  • Serve with crackers for a protein-rich snack or appetizer.
  • Serve atop salad greens for a healthy lunch.
  • Use as a sandwich filling with your choice of toppings, such as lettuce, spinach, tomato, cucumber, or pickles.
  • Roll up in a tortilla or flatbread and serve as a wrap.

Recipe Variations

  • Add up to three tablespoons of pickle relish.
  • Add up to three tablespoons of finely sliced green onions.
  • Mix in a tablespoon or two of chopped capers or olives.
  • Sprinkle with paprika for a deviled egg-like flavor.

How to Store

  • Vegan egg salad will keep for three to four days in an airtight container in the fridge. If it looks watery, give it a mix before serving.
  • Freezing is not recommended since it greatly affects the texture of the tofu.

Do Vegans Eat Mayonnaise?

Regular mayonnaise is made from a mixture of eggs and oil, so it is not vegan-friendly. However, there are a number of vegan mayonnaise products on the market that taste very similar if not identical to egg-based mayo.

Can You Eat Tofu Raw?

Tofu is simply made from soy beans and is safe to eat uncooked. While tofu is often cooked into dishes, it is sometimes served raw in cold preparations like this vegan egg salad.