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Easy Vegan Tofu Egg Salad 

Hannah Sunderani

Easy Vegan Tofu Egg Salad 

This super-simple eggy salad comes together with less than nine ingredients and is primed for layering into deli-style sandwiches, scooping onto leafy green salads, or simply enjoying with crackers. 

Serves: 4
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Black salt adds the signature eggy flavor to this plant-based take on egg salad from Two Spoons food blogger Hannah Sunderani. Add crunchy pickles, thinly sliced celery, or capers for added crunch and texture. 

What you need:

⅓ cup vegan mayonnaise
1 tablespoon nutritional yeast
2 teaspoons Dijon mustard 
½ teaspoon black salt (kala namak)
¼ teaspoon ground turmeric
1½ cups extra-firm tofu, cut into ½-inch cubes
1½ tablespoons freshly chopped chives
½ teaspoon salt
¼ teaspoon black pepper 

What you do:

  1. In a small mixing bowl, whisk mayonnaise, nutritional yeast, Dijon mustard, black salt, and turmeric.
  2. Add tofu to bowl and mash with a fork to combine until an egg salad consistency is reached. Sprinkle with chopped chives, salt, and pepper and gently fold together. 

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