This tofu “egg” salad is easy to make, creamy, and straight-up comforting. I believe simplicity is key here. I have made this recipe more times than I can count, and I promise you it has surprised vegans and non-vegans alike because of how close it comes to “the real thing.” Tofu is often used in vegan recipes to replace egg, and for good reason. It works especially well in creating texture like that of whole boiled eggs. Mind you, before I went vegan, I mostly hated eggs. But any vegan recreations of egg-based dishes, I seem to love, including this one. So whether you like(d) eggs or not, I’m sure this has the potential to satisfy your taste-buds. You can serve this on toast. You can make “egg” salad sandwiches with tomatoes, lettuce, and onion or turn it into a club sandwich with vegan bacon. You can also simply have this with lettuce wraps (e.g. Romain lettuce or collard greens).
- 400g block of tofu (medium-firm is best)
- 1/2 cup (8 tablespoons) of my Classic Vegan Mayonnaise or store-bought vegan mayonnaise
- 2 tbsp. nutritional yeast
- 1 tsp. Dijon mustard
- 1 tsp. turmeric powder (lends the beautifully yellow color)
- 1 tsp. kala namak/black salt (due to its high sulphur content, it lends a slight eggy smell & taste)
- 1/4 tsp. freshly cracked black pepper
- 1 - 2 shoots of spring onion/scallions and/or 1 bunch fresh chives, finely chopped
- Drain the tofu from the packaging if applicable, and press the tofu to release as much moisture as possible. How I do this is, I grab 2 sheets of absorbent kitchen paper towels and wrap the whole block of tofu into sheets. I press firmly to release some liquid. Then I unwrap the sheets and carefully wring out all the water from the sheets, and untangle the sheets to repeat the process several times until I feel that the tofu no longer contains a lot of liquid. This takes me a few minutes. Alternatively, you can also use a special tofu press for this process.
Note: This step is important because if your block of tofu contains too much liquid, your egg salad will not manage to stay creamy; rather, it may become watery. This not only ruins the texture, but also the taste.
- Once the tofu has been pressed, finely cube the tofu to your desired size (think of how you would like your egg salad: big chunks or small chunks).
- In a medium-sized mixing bowl, combine the mayonnaise, nutritional yeast, prepared mustard, turmeric, kala namak/black salt, and black pepper. Whisk to combine. I love seeing this creamy mayonnaise mixture.
- Add the cubed tofu and using a spatula or spoon, mix to evenly coat the tofu with the egg-salad marinade.
- Add the chopped spring onions and/or chives and mix to combine. You can use either or both, depending on what flavor you prefer or like. For me it depends on what I have on hand. I love both, so if I happen to have both at home, I will add both to mine. To me, both are considered essential ingredients to a classic egg salad.
- Enjoy right away, or refrigerate in an airtight container and consume within 3 days.
Tip: This tastes even better after a few hours or overnight, because the tofu absorbs the flavor over time, making each little cube of tofu flavorful.
• Because not all mayonnaises are created equal, the mayonnaise you use will inevitably affect the overall taste. I recommend using my Classic Vegan Mayonnaise recipe if you have the time, tools, and motivation to create your own mayonnaise. It's worth it!