Vegan Egg Salad

Vegan Egg Salad Recipe

By VegetaFull

🔪Prep Time: 10 minutes


12 oz. (340 grams) of extra firm tofu, pressed dry with a kitchen towel and chopped into small cubes (¼ - ½ inches)

¼ cup of vegan mayonnaise, *homemade or store-bought

2 teaspoons of Dijon mustard (1 teaspoon if using homemade mayonnaise)

1 tablespoon of nutritional yeast

1 teaspoon of kala namak salt (black salt)

1 teaspoon of dill weed

½ teaspoon of turmeric

1 tablespoon of chives, finely chopped

1 tablespoon of sweet relish


1Using your hands, press the tofu in between kitchen towels until most of the excess water is removed.

2Cut/chop the tofu into small cubes that are ¼ to ½ inch in size. It’s okay if the tofu crumbles. We just want to leave some lumps for texture.

3In a small bowl, whisk the mayonnaise, mustard, nutritional yeast, black salt, dill weed, turmeric, chives, and relish.

4Fold the mayonnaise mixture into the tofu until the tofu is completely covered. You can press the tofu chunks into smaller pieces, with a spoon, if you prefer a creamier texture. Refrigerate until ready to serve.

5Note: I have tested this recipe both with store-bought vegan mayonnaise and my homemade vegan mayonnaise recipe. Both taste delicious. It’s important to know, however, that store-bought vegan mayo contains oil, so use homemade if you’d like to keep it oil-free.

6If making my homemade Oil-Free Aioli, omit the garlic and add 1 tablespoon of date sugar. You may also prefer to reduce the Dijon mustard in the vegan egg salad recipe to 1 teaspoon as homemade mayonnaise has a stronger flavor than store-bought.

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