This vegan egg salad recipe is so yummy and quick and easy to whip up. Perfect to have on hand especially for crowds, picnics and quick summer lunches, this simple vegan salad recipe comes together in a matter of minutes.
I like to make a big batch and keep it in the fridge when I know people will be around the house looking for something to munch on.
This quick vegan salad is perfect with rice cakes, crackers or as a vegan egg salad sandwich. I also love to eat it with some carrot or celery sticks to add some nice freshness.
Vegan Tofu Egg Salad Ingredients
This recipe is incredibly simple with easy ingredients that are all items that easily store in your pantry and you may already have on hand!
Silken Tofu: We use Silken Tofu
It is a little more delicate than an actual egg so just make sure not to over mash.
- A good source of complete protein.
- A protein alternative for grilling, stir frying & sautéing.
- A velvety smooth and creamy tofu that contains no preservatives and is free of saturated fat.
- Long shelf life with no refrigeration required until opened, low fat and certified gluten-free.
- Dairy-free, vegan, KSA Kosher Parve, non-GMO & made in USA.
I like to buy silken tofu in bulk to save money. Check out prices here
Vegan Egg Mayo: Egg salad is not egg salad without mayo. Sorry, that’s just how it is. 🙂
If you want to make this a little healthier and find a nice mayo alternative go for it but we highly recommend using one of the amazing options on the market.
I really like the American Garden vegan mayo that seems to fly under the radar. I’ve been using it for years and it tastes great and has a great texture.
I know a lot of people are now obsessed with the Just Mayo 
Buy Just Mayo
Black Salt: Okay, if you haven’t yet tried Black Salt
(Or be a true 21st century human and get your butt on Amazon and have them deliver it to you like we normally do. Click here to buy it.
Black salt is fantastic. It’s sulfur content makes it taste so eggy you won’t believe it. Try it, make your friends try it, trick the egg eaters into eating it, it’s really the best.
- GREAT FOR VEGAN DIETS – makes a great eggy substitute in flavor. This is the “to go to” for VEGANS who love eggs but won’t eat them! Vegans love this Black salt as it adds a taste of Eggs to their diet and gives them a needed source of minerals and iron. Perfect for a Vegan Tofu Scramble!
- NO PRESERVATIVES OR CHEMICALS – Our Kala Namak is Non-Irradiated and Vegan, Cholesterol-Free, and 100% Natural. Often used in Indian cooking also.
- NO anti-caking agents or additives like other brands to prevent clumping. Some natural clumping may occur. This does not indicate that the product is old or bad, just that it is free from these additives.
- Black Salt Kala Namak is a Himalayan rock salt that has a high sulfur content, which gives it it’s flavor and smell. It is commonly used in vegan dishes to replicate an egg flavor. It is naturally NOT a genetically modified product because it is not grown.
- The Kala Namak salt is also known under the name Black Salt, is a specialty in the Pakistan / Indian cuisine. It is pinkish grey rather than black and has a very distinctive sulfurous mineral taste similar to hard-boiled eggs. This Black Salt is used in Pakistan / Indian cuisine as a condiment and is added to chaats, chutneys, raitas and many other savory Indian snacks.
Dijon Mustard: You know when you are a kid and everything is about ketchup? Well now that I’ve grown up I’m all about the mustard.
I don’t know why I didn’t appreciate it as a kid but it literally takes the flavor notch up on anything. Don’t omit the mustard from these vegan eggs or they will be pretty boring tasting.
- One 8.0 oz. jar of Grey Poupon Country Dijon Mustard
- Grey Poupon Country Dijon Mustard is made with the finest ingredients and is perfect for any meal
- Blended with #1 Grade Mustard Seeds, white wine and vinegar for a bold luxurious taste and texture
- Since 1777, this Dijon Mustard has been known for its exceptional flavor
- Spread on gourmet sandwiches or cuts of meat for a burst of spice and taste
Turmeric: Turmeric is a great thing to have in your spice cabinet. I’m going to pretend, like I do about veganism in general, that I care about all it’s health benefits but let’s be honest – I use it to make things yellow.
Egg salad needs that perfect light yellow color to look tasty and amazing and turmeric does the job. Take it from me, a little turmeric goes a long way, like a really really long way.
Like all around the kitchen, staining everything it touches long way.
Don’t make the same mistake I do (repeatedly), and leave whatever I used to measure the turmeric in my white sink. The longer it sits, the harder it is to get the color out.
Garlic Powder: Life is not complete without garlic. Does anyone else just go through tons of it. Okay, I’ll be honest, I really just go through tons of garlic powder not fresh because I’m too lazy.
I’ve included a normal amount in the recipe but if you are a garlic lover like me, feel free to go crazy with it.
Pickles: Pickles, while not necessary, add such a great vinegary crunch to the egg salad. Just chop a few and throw them in.
If I’m making a vegan egg sandwich I will sometimes omit it and just add pickle slices to the top which adds the flavor but not so much crunch.
Red Onion: Like the pickles, you can add these or omit, but a little red onion goes a long way, flavor-wise. Chop it very small though, most people don’t want a huge bite of red onion in their egg salad.
Making the Vegan Egg Salad Recipe Ahead of Time
This delicious vegan salad is very easy to make ahead of time. You can make a big batch and store it in the fridge for at least three days (that’s the longest we’ve tested it out for).
If you are making some of the best vegan sandwiches from it, I wouldn’t assemble until right before as the bread will most likely get soggy.
Check out more of our vegan salad recipes click here!
Vegan Egg Salad Recipe
This easy vegan recipe makes the best vegan egg salad in only five minutes. It's super easy to whip up and all the ingredients store well so you can have them on hand for a quick and easy meal or snack. Store it in the fridge for up to three days.
Ingredients
- 1 Container Firm Silken Tofu
- 1/4 Cup of Vegan Mayonnaise
- 2 tsp Dijon Mustard
- 1.5 tsp Black Salt
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 3 - 4 Chopped Pickles
- 1.5 Tbsp Chopped Red Onion
- Salt and Pepper to Taste
Instructions
1. Drain silken tofu and put it in a large mixing bowl
2. Smash tofu with a fork until its in large chunks
3. Add the remaining ingredients and mix until all ingredients are combined and tofu has the chunkiness and consistency you like from egg salad
4. Serve with rice cakes, crackers, cut veg or as a sandwich!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1297mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
This is an Automated estimate and may not be correct
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Vox Pbx
Sunday 24th of May 2020
Do you think I could do this recipe with chickpea tofu insead? I am not a big fan of tofu but make my own chickpea tofu.
Nava
Monday 25th of May 2020
I've never worked with chickpea tofu, but if it comes in the consistency of silken tofu then it should work.