Vegan Egg Salad

Name: Vegan Egg Salad
Prep time: 30 min
Total time: 60 min
Ingredients: 1 block firm tofu ((16 oz)); 1/4 cup Vegan Mayo (| homemade or store bought); 1 teaspoon yellow mustard; 1 1/2 tablespoons dill pickle juice; 2 teaspoons sweet relish; 1/8 teaspoon smoked paprika; tiny pinch turmeric (optional, for color); 1/2 teaspoon salt, or to taste (| use black salt for a more eggy, sulfur flavor); 1/4 teaspoon black pepper; 1 green onion, white and light green parts, thinly sliced ((2 tablespoons)); loaf of bread, butter lettuce for serving

This Vegan Egg Salad is an easy-to-make meal prep essential, made with chopped tofu and a creamy, “eggy” dressing. Even easier than the real thing! Use it as a sandwich filling, in lettuce wraps, a protein-packed snack with crackers, and more.

close up of 2 vegan egg salad sandwiches piled on top of each other.

Making Vegan Egg Salad at home is easy thanks to a secret tofu chopping technique and a creamy, “eggy” 8-ingredient dressing. Mix the two together, let it chill in the fridge, then it’s ready to use in vegan egg salad sandwiches, on toast with avocado, in lettuce wraps, and more!

The textures and flavors of this tofu egg salad are undeniably similar to the real thing. While some recipes will have you mash or crumble the tofu, I found pressing out all of the moisture and chopping it into tiny pieces was the best way to mimic hard-boiled eggs. Perfection!

It’s perfect for meal prep, packed with protein, and just plain GOOD. It’ll quickly become a new favorite!

And for more realistic vegan egg recipes, be sure to check out my Fried Vegan Eggs and Tofu Scramble recipes.

a white bowl with lettuce leaves and a large pile of vegan egg salad.

How to make vegan egg salad

Find the complete printable recipe with measurements below in the recipe card.

To prepare the tofu, you’ll need to press out the excess moisture first. You can do this using a tofu press or by wrapping the brick in paper towels and placing something heavy on top. Let it sit and drain for at least 20 minutes.

Once it’s done, slice the block of tofu into thin strips. Cut those strips into even smaller pieces in the opposite direction.

2 images of a knife slicing a brick of tofu into thin strips.

Lastly, roughly chop those small pieces even smaller. Some pieces can be bigger and some smaller; they don’t all have to be uniform in size. This will mimic hard-boiled eggs.

using a knife to chop tofu into small pieces on a wood cutting board.

Make the egg salad dressing by whisking the mayo, mustard, dill pickle juice, relish, and spices together in a large mixing bowl.

Transfer the chopped tofu into the bowl with the dressing along with the sliced green onions. Stir to coat, then cover the bowl and place it in the fridge. Letting it chill is important because it gives the tofu time to soak in those eggy flavors!

Afterward, the tofu egg salad is ready to enjoy for quick lunches, picnics, or snacks!

a green spatula stirring a yellow creamy sauce in a glass bowl.

Serving suggestions

Eggless egg salad is the perfect stuffer in sourdough bread sandwiches. Top each vegan egg salad sandwich with chopped lettuce and pickled red onions for some tang, and you have a tasty lunch or meal prep idea.

Because it’s full of protein, the egg salad would also be great piled on a bunch of chopped lettuce or stuffed in lettuce wraps. Serve alongside Vegan Potato Salad or Vegan Coleslaw for a complete (and delicious) meal or picnic.

And if you end up with leftovers, scoop them up with crackers for a quick and easy snack.

2 images of a green spatula stirring vegan egg salad in a glass bowl.

Frequently asked questions

What kind of tofu is best for tofu egg salad?

Extra firm or firm tofu is best because it contains the least amount of water. Watery varieties, like medium, soft, or silken tofu, won’t work as well and could leave you with a soggy egg salad.

Do I have to press the tofu?

It is an extra step, but pressing the excess liquid out of the tofu is so worth it! Once it’s ready, the pressed tofu is much firmer, replicates the same texture as real hard-boiled eggs, and won’t leave you with a wet salad.

Does it taste like real eggs?

A lot of commenters can attest that the taste is just like real egg salad! However, you can give it an even stronger “eggy” taste by using black salt (kala namak) in place or in addition to the regular salt.

How long does it last?

The egg salad will last for 3 to 4 days. Keep it in a covered container in the refrigerator until it’s time to serve.

Want more easy vegan salad recipes?

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