TofuEggSalad 1

Tofu Egg Salad: creamy, briney and perfect for picnics

Creamy, brine-y and tangy tofu “egg” salad

This creamy, brine-y and tangy tofu "egg" salad bring all the flavor of the traditional dish without the cholesterol, carbon-emissions or cruelty involved in the production of chicken eggs. Plus, added health benefits from swapping eggs out for soy. Versatile tofu does it again!


  • 1 cup veganaise (vegan mayo)
  • 4 tsp extra-virgin olive oil
  • 2 Tbsp + 2 tsp Dijon mustard
  • 4 tsp capers
  • 4 tsp fresh lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoon turmeric
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2×15 oz blocks extra-firm tofu, chopped into ¼-inch cubes
  • Optional: 1/4 c chopped green onions

for serving:

  • Sandwich bread
  • Spring greens, optional
  • Pickled red onions, optional
  • Radish slices, optional


  1. In a small bowl, whisk together the vegan mayo, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and black pepper.
  2. Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact to mimic the texture of egg salad.
  3. Stir in the green onions. Chill until ready to serve.
  4. Assemble as sandwiches, if desired.

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