A vegan sandwich filling like Tofu Egg Salad is the back pocket recipe everyone needs. It’s easy to make, super tasty and though it uses no mayonnaise, it’s creamy and satisfying. When I’m looking for an easy lunch, this plant-based egg salad recipe is my go to for wraps and sandwiches and I love a big scoop on top of a bed of lettuce.
If you were team celery in egg salad growing up, then you’ll love the crunch it adds to this vegan recipe. Loved the creamy and tangy mayo in your mom’s recipe? Then, this plant-based work around using lemon juice, mustard and tahini will be so satisfying and nostalgic. This 10-minute vegan sandwich filling checks all the boxes for me.
My theory is that folks are looking for modern and more healthful options to the classics they grew up with….and vegan sandwich fillings made with whole real foods…none of this fake meat stuff….is something worth figuring it out. Vegan Egg Salad is one of those recipes for me, along with Vegan Chicken Salad or Vegan Tuna Salad.
Ingredient Notes
- Tofu: I used firm tofu. Anything softer and you’ll wind up with smooth and creamy, but no texture. Extra firm seemed a little too rigid for my taste.
- Salt: If you can find black salt, I think it lends itself beautifully to mimic that sulferish taste of actual eggs. That’s why I also use it in my tofu scramble recipe. If you don’t have any, regular sea salt will work in this recipe.
- Nutritional yeast, Mustard, Turmeric: We eat with our eyes first and I think having your vegan egg salad have a yellowish color that is similar to hard boiled egg yolks is crucial to getting buy in for this recipe.
- Any other ingredients you mother or grandmother used when they made egg salad would be proven winners in this version as well! I love the flavor explosion that comes with capers and dill. Tangy and delish!
How to make it
Cut celery into long strips lengthwise and then cut across the other way to create small diced pieces.
Thinly slice white and green parts of scallions.
Separate the dill fronds from their stems. Then, mince the fronds.
Remove the tofu from container and gently pat dry in a clean kitchen towel. You do not need to squeeze all the moisture out, but dry it well.
Cut the block in half. Then cut one half into long strips.
Cut those strips into small dice.
Use your hands to tear the other half of the tofu block into rough small pieces.
Mix lemon juice with tahini. It will seize up and become super thick and pasty. Then pour the water in.
Stir well. Keep stirring until the mixture reconstitutes and has a thick and creamy texture that resembles mayonnaise.
Pour in the mustard and mix until fully incorporated.
Add the tahini mixture to the torn and cubed tofu and mix well, mashed some of the torn pieces to create a texture like that of the egg yolk. The cubes pieces will mimic the boiled egg white pieces.
Add the capers, minced dill, diced celery, sliced scallions, nutritional yeast and spices (turmeric, salt and pepper).
Mix thoroughly. It will resemble egg salad in color and texture!! Sprinkle on a bit of paprika if desired and serve!
Refrigerate in airtight container until ready to serve. Use it just as you would egg salad by making a sandwich, a wrap, scoop it onto a salad or scoop it up with a pile of chips!
Debra’s Pro Tips
- We eat with our eyes first….so having the vegan egg salad look yellow is important. The combination of turmeric, nutritional yeast and mustard turns this into just the right color….don’t skip any of those ingredients.
- Texture is also important for an ideal egg salad copycat so be sure to use some torn and mashed and some cubed pieces of tofu.
- I like my vegan egg salad cold, so I allow enough time for it to chill in the fridge for an hour before I use this in a sandwich.
- Tofu egg salad will stay good in an airtight container in the fridge for 5 days. Perfect for meal prep!
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📖 Recipe
Tofu Egg Salad No Mayo
Ingredients
- ¼ cup tahini
- ¼ cup water
- 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric
- ¼ teaspoon black salt substitute with sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill chopped
- 1 stalk celery small dice
- 2 scallions thinly sliced white and green parts
- 2 teaspoon capers
- 1 16-oz pkg extra firm tofu half crumbled, half diced
Instructions
- Mix lemon juice with tahini. It will seize up and become pasty. Then slowly add the water, whisking until a creamy, uniform consistency. Stir in the mustard.
- Drain tofu and press into a clean kitchen towel. You don't need to remove all the water, just pat it dry. Cut half into small cubes and rip the other half into rough, small pieces.
- Gently mix in the crumbled and the cubed tofu
- Stir in the spices (turmeric, salt, pepper) until well incorporated.
- Add the nutritional yeast, fresh dill, celery and scallions. Mix well to fully incorporate.
- Serve as is, or refrigerate in airtight container to allow the flavors to meld.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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