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
Equipment
Ingredients
- 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.
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I’ve made this egg salad three times in the past two weeks. It’s so good I eat most of it plain with a spoon before I get a chance to slather it on my toast. Sooo satisfying.
Hi Sophie!! Oh my goodness I am so happy to hear you like it so much!!! thank you for coming to leave a comment means a lot! <3
I just made this recipe. It is FABULOUS!!! I really miss eggs as a vegan and this his the spot!!! My new go-to recipe!❤❤❤
Hi Pat I am so so happy to hear you’ve been enjoying it that makes me very happy!!! Thank you for taking the time to leave a comment really appreciate it!
This recipe has quickly made it on the regular rotation in our house!! Its perfect! I never realized I missed egg salad until eating this and craving it regularly now. I do switch out the salt for black salt to up the egg flavor. Thanks for this amazing recipe!
Aw yay! I am so so happy you have been enjoying it so much Megan, that makes me so happy to hear! thank you for the sweet words and taking the time to leave a comment <3
Y’all, this recipe is the bomb!!! My second time making it. But this is the best part: I had it with sauerkraut on my sandwhich…It was next level!!!
I am so happy that I discovered this recipe, but even more glad that I accidentally tried the sauerkraut and totally changed my life!!! I am a new woman😊😊😊
Aw Pat!! I am so so happy you enjoy it so much, and sauerkraut on there sounds so interesting love it!! thank you for the kind words! xo
Kala Namak would add an eggy taste.
So yummy im impressed
Btw when i tasted the final resulat i felt like i need more flavor i did the sauce again (so finally your sauce recipe x2)
It is so yummy, the chickpeas worked like magic with the taste
glad you enjoyed it thank you for trying it!
I’ve cycled through several tofu egg salad recipes and I feel like every other time I’ve made one I was left wanting, but my search ended here. This is IT, truly – so easy to make and so satisfying. If anyone has been let down by a vegan egg salad before, don’t give up until you’ve tried this recipe! It’s a keeper.
Hi Rebecca!! Awww yay this totally made my day. So happy you love it as much as I do and thank you so much for trying it and for taking the time to leave a comment/review xoxo
I’ve made this several times and it checks all the boxes! On some occasions I have used canned white beans – still delicious. I have added a rib or two of chopped celery, red bell pepper.
Hi Deborah! Yay I am so so glad you enjoyed it thank you so much for trying it!! Love the additions!
This recipe is on repeat! It is the best no egg “egg” salad.
hi Francine! thank you so much I am so glad you enjoy it so much thank you for the kind words and taking the time to leave a comment and review!
Could the chickpeas be replaced with something else? I can’t have them.
Hi Amy, you can leave them out and make it more traditionally styled with just all vegan mayo
Another amazing recipe, just made it for the first time and this will be a staple in my lunch rotation!
Hi Tina! yay that makes me so happy to hear. Thank you for trying it and taking the time to leave a comment/review!!
Haven’t tried it yet, but it looks perfect to base our old family recipe on, which always included fine chopped onion, celery, FRESH PARSLEY, and a few mashed Spanish olives. Blending 3 in the sauce with the others seems prefect! My mouth is SO WATERING RIGHT NOW!!!
Awesome Steve I hope you enjoy! Let me know how it goes.
Finally found the best vegan egg salad recipe! This salad is unbelievably good. I added diced red onion, celery and red bell pepper to it and some chopped up chickpeas left over from the can. It is awesome. Make the sandwich using toasted sourdough bread, the “egg” salad and topped with pickled jalapeños! So good.
Hi Tom!! yay that makes me so happy to hear. Thank you so much for trying it and taking the time to leave a comment/review!!
Can the chickpeas be replaced with another white bean
Hi John, I did use the chickpeas for a specific reason as I find something about them be bit eggy but if you want to swap it you can
Looks so delish and I’m so excited to try it!! Do you have any suggestions on how to reduce the calories some and up the protein a little bit?? I was thinking doing less mayo and more nutritional yeast. Do you have any other suggestions?? Thank you for your awesome recipes!!
Hi Bri, sure I mean you can take the vegan mayo out and swap it in for a vegan Greek-style yogurt. I do that sometimes.
Thank you !