This tofu egg salad amazingly tastes so close to real egg salad, I don’t think that most people will be able to tell that it’s vegan. Unlike vegan egg salad made with chickpeas, tofu has a similar look and texture to diced eggs. Once it’s flavored with vegan mayo, black salt, and spices, it tastes like real eggs too. So, if you want a vegan sandwich that tastes like the egg salad that you remember, this is the recipe for you!

Egg salad sandwiches were something that I missed after going vegan. Then, when I had kids, I was searching for high protein sandwiches that I could pack for school lunches, so came up with this substitute for egg salad.

You’ll LOVE this vegan egg salad recipe because it’s…

quick and easy.

a high protein sandwich spread.

delicious and tastes like real egg salad.

great to keep in the fridge for a quick and easy meal or snack.

Does tofu egg salad taste like real egg salad?

You will have to try it for yourself, but even my non-vegan friends and family love it! It has the same color, texture, and taste as egg salad, so even the skeptics like it. Since tofu absorbs flavors, if you let it sit overnight in the refrigerator, it will taste even better.

What you will need to make tofu egg salad:

Tofu – to replace the egg. Firm or extra firm tofu works the best. Soft tofu will fall apart and not hold its shape. You will want to drain, press, and pat the tofu dry.

to replace the egg. Firm or extra firm tofu works the best. Soft tofu will fall apart and not hold its shape. You will want to drain, press, and pat the tofu dry. Vegan Mayonaise – for flavor, richness, and creaminess. You can use store-bought or easily make your own in about 5 minutes with my vegan mayo recipe

for flavor, richness, and creaminess. You can use store-bought or easily make your own in about 5 minutes with my Salt – for flavor. You can use regular salt or Kala Namak salt, aka black salt for an eggy taste. The black salt contains sulfur and will give it an authentic egg-like flavor. Note – the black salt has a very strong sulfur smell that some find unpleasant. The flavor is not as strong as the smell and the order will dissipate after a few minutes.

for flavor. You can use regular salt or Kala Namak salt, aka black salt for an eggy taste. The contains sulfur and will give it an authentic egg-like flavor. Mustard – for flavor. I like spicy brown mustard in this egg salad, but you can also use regular yellow mustard.

for flavor. I like spicy brown mustard in this egg salad, but you can also use regular yellow mustard. Paprika – for flavor.

for flavor. Garlic Powder – for flavor.

for flavor. Tumeric – for a nice golden color.

for a nice golden color. Bread – to make it into sandwiches. You can also use crackers, rice cakes, or tortillas.

How do I make a vegan egg salad out of tofu?

Drain and press firm or extra firm tofu and pat it dry with a towel or paper towel. Cut the tofu into very small cubes like you would an egg for an egg salad sandwich. Next, put it in a bowl and add the vegan mayo and spices. Stir it up until it is well mixed. Keep it in the fridge until you are ready to spread it on sandwiches. (It tastes best if it sits for a few hours in the fridge).

Serve this sandwich with a bowl of Vegan Minestrone Soup or Vegan Cream of Broccoli Soup for a complete meal!

Is it safe to eat raw tofu?

Yes, the tofu that you buy at the store is already cooked in the process of turning the soybeans into tofu. It is safe to eat out of the package as long as it has been stored correctly. (You can read more about it here in the benefits and risks of eating tofu. However, if your tofu is discolored, pink, slimy or smells bad, it has spoiled and you need to throw it out.

Uses for an eggless salad:

Keep the vegan tofu egg salad the fridge and just spread it on a slice of bread, rice cakes, or crackers for a quick easy lunch or snack. Since one of my children needs to avoid gluten, I often serve it as a snack on my gluten-free crackers made with quinoa.

How do I make a gluten-free and vegan egg salad sandwich?

If you are looking for a good gluten-free vegan sandwich bread, our favorite vegan/ gluten-free bread is Sami’s brand bread. (I have no affiliation with Sami’s, we just love their products). They are not certified gluten-free but have no gluten ingredients. I find it at small specialty stores or order it online.

Some other vegan sandwiches you will love:

Make sure to follow me on Instagram for daily vegan recipe ideas and tag me @thehiddenveggies so I can see your sandwich too!

5 from 2 votes Print Tofu Egg Salad Prep Time 10 mins Total Time 10 mins A vegan egg salad sandwich made with tofu. Course: lunch Cuisine: American, vegan Keyword: eggless egg salad, tofu egg salad, vegan egg salad, vegan egg salad sandwich Servings : 8 Calories : 168 kcal Author : Monica Davis | The Hidden Veggies Ingredients 14 oz firm or extra firm tofu (1 container water-packed tofu)

¾ cup vegan mayonnaise

1 tbsp spicy brown mustard

1 tsp salt (or Kala Namak salt, aka black salt for an extra egg-like flavor)

½ tsp garlic powder

½ tsp paprika

1 dash turmeric US Customary - Metric Instructions Drain and press the tofu, then pat it dry with a towel or paper towel. Cut the tofu in the very small cubes and put it into a mixing bowl. Add all remaining ingredients (3/4 cup mayo, 1 tbsp spicy brown mustard, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and a dash of turmeric) to the bowl and mix well. Cover and keep in the refrigerator until ready to spread on sandwiches, rice cakes or crackers. Recipe Notes The tofu egg salad will taste better if it is allowed to sit and absorb the flavors for a few hours.

Make it the night before and keep in the fridge to let the flavors blend more.

It will keep for up to 5 days in the fridge. Nutrition Facts Tofu Egg Salad Amount Per Serving (0.25 cup) Calories 168 Calories from Fat 126 % Daily Value* Fat 14g 22% Saturated Fat 1g 6% Sodium 467mg 20% Potassium 87mg 2% Carbohydrates 2g 1% Protein 4g 8% Vitamin A 70IU 1% Calcium 18mg 2% Iron 0.7mg 4% * Percent Daily Values are based on a 2000 calorie diet.

* Originally posted on March 9, 2017. Updated 1/7/20 to include more detailed and up to date information.

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