Go Back
+ servings
A toasted sandwich has been prepared with a vegan tofu egg salad. It's plated on a white ceramic plate.
4.54 from 15 votes

Tofu Egg Salad

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 4 servings

Ingredients

  • 15 ounces firm tofu (1 standard sized block)
  • 6 tablespoons vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons white or apple cider vinegar
  • 1 tablespoon water (adjust as needed)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon kala namak (substitute fine sea salt)
  • Freshly ground black pepper (to taste)
  • 3 tablespoons finely chopped, fresh dill, chives, or parsley

Instructions

  • Wrap the tofu in a tea towel and squeeze firmly. You don't need to press the tofu—you're just aiming to remove some excess moisture from it.
  • Crumble the tofu into a mixing bowl with your hands. You're aiming for it to be mostly crumbled, but with a few larger pieces for a little bit of texture. 
  • Add the mayonnaise, mustard, vinegar, water, turmeric, kala namak, and black pepper to the bowl. Use a large spoon to mix everything together. Keep mixing until everything is evenly incorporated. Fold in the herbs. Taste. Add additional mustard, vinegar, pepper, or some fine sea salt to taste. Serve on toast, crackers, or in a sandwich or bagel sandwich.