Vegan Tofu "Egg" Salad

Yield: 4-5 servings

Vegan Egg Salad

prep time: cook time: total time:


  • 1 package medium-firm tofu
  • 2 stalks green onion, finely-sliced
  • 2 tablespoons fresh dill, finely chopped
  • 2 stalks celery, diced
  • 1/4 cup vegan mayo
  • 1 tablespoon mustard
  • juice of 1/2 lemon
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon black salt (kala namak)
  • black pepper, to taste


  1. Drain tofu, wrap in a clean tea towel and press for 30 minutes under a plate with a few cans.
  2. Finely chop half of the tofu. Mash the other half. The different textures will mimic the different textures of egg whites and egg yolks.
  3. Stir tofu together with remaining ingredients. You can serve it immediately, but it's best if you let it marinate for a few hours or overnight in the fridge.
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