Vegan “Egg” Salad

An easy recipe using firm tofu as a substitute for eggs! The tofu works perfectly here and then the dressing is replicated with chickpeas, vegan mayo, and seasonings. Perfect for quick lunches, wraps, salads, and sandwiches. I also love it for snacking.

Before I went vegan I LOVED egg salad. I had a phase in college where I was obsessed with egg salad and bagels, ate it for breakfast, lunch, and dinner. So yeah, we can say I was pretty much an egg salad connoisseur back in my day. I haven’t thought about egg salad in a long time but recently I was craving it so I knew I finally needed to get around to making a vegan version. It is so easy to make and one of those things that is great to keep in the fridge for snacking!

I didn’t invent this idea there are plenty of vegan “egg” salads using tofu here on internet. However, mine has something special in the sauce in that we use chickpeas! I love chickpeas so much and I find that they just have a certain “egginess” to them. We use aquafaba (brine from the can) for a lot of things to replace egg whites, chickpea flour to make omelettes (recipe in my cookbook), so why not use some chickpeas here. I was thinking about how traditional egg salad uses the yolks combined with mayonnaise so I wanted to do something to replicate that, I feel the chickpeas pulled it off!

Firm Tofu

The tofu we are using for this recipe is firm or medium firm tofu. This tofu is softer than an extra firm or super firm but denser than silken or soft. It is great for things like this because of the texture. You do not need to press the tofu for this just cut it up into little pieces. As always I find all brands of tofu have different firmness even when they’re in the same firmness category, so if you have a brand you like go with that. I used the House Foods tofu for this. I also like the one from Nayosa.

Add Ins

You can add anything you like to your vegan “egg” salad! I kept mine pretty minimal as I just tend to go for simpler things. Everyone has a bit of a different way of making this so always feel free to just make it how you like. Here are just a few things you could add: dill, green onion, mustard, relish, carrots, celery, red onion, cucumbers, avocado – the possibilities are endless.

How Long Will it Last?

This will last about 3 to 4 days in the fridge. It may separate and become a bit liquidy as it sits so just give it a stir. Just always be sure to give a little taste test or smell after a few days but as long as it smells fine then you are good to go!

Vegan Egg Salad FAQ

• Could I substitute the tofu? I think you could try using chickpeas, but in my mind that always makes me think of chickpea “tuna” salad. Something I wonder that may work here could be hearts of palm. If you have any ideas I would love to hear them.
• Could I skip the vegan mayo? If I am being honest… I would say no. A big element of traditional egg salad is the mayo. I did try to keep it lighter on the vegan mayo here since we used the chickpeas. If you really wanted to skip it maybe you could try to add 1 tablespoon of tahini but I am afraid it will be too strong and the wrong flavor.
• Why didn’t you use kala namak (black salt)? I have actually never used kala namak in any of my vegan egg recipes. Mostly because I find I enjoy everything I have made without it, but if you have it in your house you can definitely add some in!

Best Ways to Enjoy

My favorite way will always be putting this on an everything bagel. I also love it on soft bread with butter lettuce (like I showed in the pictures). You can make it with a wrap, put a scoop on top of a salad, or dip some crackers in it. I love how versatile this is and how you can use it anywhere you like!

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Vegan “Egg” Salad

An easy recipe made with medium firm/firm tofu to replace egg whites. Then covered in a creamy sauce made with chickpeas, vegan mayonnaise, and seasonings. Perfect for a quick and light meal.

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Total Time 20 minutes mins

Course Lunch, Salad, Sandwich

Cuisine American

Servings 6 servings

Equipment

• Blender

Ingredients

  

1x2x3x

• 1 (16 ounce/453g) package medium firm/firm tofu
• ½ cup (122g) chickpeas, drained and rinsed
• ¼ cup + 1 tablespoon (70g) vegan mayonnaise
• 1 tablespoon nutritional yeast
• ½ teaspoon paprika
• ¼ teaspoon turmeric
• ¼ cup water
• 3 chives chopped
• Salt and pepper to taste

Instructions

 

• Roughly cut the tofu into bite sized pieces. Place in a bowl.
• In a blender add the chickpeas, vegan mayo, nutritional yeast, paprika, turmeric, and water. Blend until smooth.
• Pour the sauce over the tofu. Toss to coat. Add salt and pepper to taste along with the chives. Can be enjoyed immediately.

Video

Notes

• Store the salad in the fridge in a covered container.
• Can be enjoyed immediately or refrigerated.

Keyword easy tofu recipes, summer recipes, tofu recipes, vegan egg salad

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