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Vegan variety: Tofu "egg" salad

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

A classic goes vegan!

If you've been looking for a vegan replacement for traditional egg salad, or you're simply looking for a filling and flavorful lunchtime sandwich, give this salad go!

A classic goes vegan!

This vegan variety recipe for tofu "egg" salad is delicious! It's perfect for breakfast served on toast or as a healthy sandwich option for lunch. It's also fab and filling served on a bed of salad greens. One more bright side: Tofu is a cholesterol-free food, so this salad gets much higher marks in the "healthy food" column than traditional egg salad.

Tofu "egg" salad recipe

Serves 4


  • 7-8 ounces firm tofu, drained and pressed
  • 1/4 cup vegan mayonnaise
  • 1-2 tablespoons prepared relish (or use diced dill pickles and a bit of the juice)
  • 1 teaspoon dried mustard
  • 3-4 dashes Sriracha or another hot sauce
  • 1 celery stalk, diced
  • 1/4 cup diced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Favorite vegan sandwich bread or salad greens


  1. Put the tofu in a large bowl and use either your hands or a fork to break it up. You want to keep it chunky in small pieces.
  2. Add the vegan mayonnaise, relish, dried mustard and hot sauce to the tofu and mix to combine. Taste and adjust the seasoning as needed.
  3. Fold in the celery and onion. Season with the salt and pepper, and mix to combine.
  4. Refrigerate until ready to use.
  5. Use as the filling for sandwiches or serve over a bed of salad greens.

This tofu "egg" salad is terrific!

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