Egg Free Egg Salad with Tofu (Vegan + Gluten free)

Quick and easy vegan egg salad with tofu is a delicious main for a sandwich or salad! Egg free, dairy free, gluten free, and more. 

This vegan egg salad is seriously so good. Between the creamy texture, tangy taste, and how quick and easy it is to make, you’ll make it one of your weekly go-to for a quick lunch! 

My favorite way to enjoy this is as a sandwich in between two slices of a hearty bread, but you can also use it as a filling in lettuce wraps, on top of a salad, or as a dip for crackers! 

Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, corn, sesame, lupin, sulfites, nightshades, tomatoes, and more 

Optional Free From: Mustard

Jump to:

• Why You’ll Love this Tofu Egg Salad
• Ingredients 
• Allergy Substitutions 
• Variations
• Instructions 
• FAQs
• How to Store 
• More Egg Free Recipes to Try 
• Recipe

Why You’ll Love this Tofu Egg Salad

• Super quick and super easy recipe
• No weird ingredients 
• Creamy, tangy, savory, and delicious! 
• High in protein 
• Egg free, Dairy free, Gluten free, Nut free, and more! 

Ingredients 

Here is a quick rundown of what ingredients you’ll need for this vegan egg salad. See the recipe card for exact measurements and see the allergy substitutions for how to adapt this recipe for your unique needs. You only need a few simple ingredients to make the best vegan egg salad! 

• Tofu: Tofu is an amazing source of plant-powered protein. For this recipe, I found that sprouted firm tofu is the most egg-like in texture. Unsprouted firm tofu is also great. I don’t suggest extra-firm tofu or high protein as they are too firm and won’t have the same softness that a hard boiled egg has. Silken tofu is too soft and shouldn't be used either. 
• Vegan Mayonnaise: Make sure to use a brand that you really love since it is the base for the dressing in this recipe. My current favorite is Sir Kensington’s Vegan Mayo but I know that Vegenaise by Follow Your Heart is also good! 
• Dressing: Dijon + Yellow Mustard, pickle relish, lemon juice, turmeric, paprika (optional), salt, and pepper
• Salad ingredients: Fresh green onions, fresh or dried dill, celery

Serving ingredients: Serve with leafy greens, hearty breads, and cucumbers for a sandwich filling. 

Allergy Substitutions 

If you are avoiding mustard, it will still taste good but won't quite be the same. Remove the mustard and add in extra pickles, including a tablespoon of chopped dill pickles for a tangy element. 

If you don't have green onion, you can swap out a tablespoon of yellow onion or red onion. 

Variations

Some vegan tofu egg salad recipes will call for a secret ingredient of kala namak, which is a type of salt that gives an eggy flavor. Personally, I don't find it to be that enjoyable and honestly I prefer my eggless egg salad without this ingredient. 

This recipe is more of a traditional egg salad. Here are a few ideas on how to spice things up! 

• Curry Egg Salad: Add ½ teaspoon curry powder and make sure to add the turmeric powder for the yellow color. Replace the dill for fresh parsley. Add in a pinch of onion powder as well. 
• Avocado Egg Salad: Replace the vegan mayo with an equal amount of mashed avocado. Add in more fresh herbs like fresh chives, fresh parsley, and fresh tarragon. Make sure to serve on thick bread sliced with some salad greens. Make and eat within 1 day as avocados turn brown and oxidize quickly.

Instructions 

For the full instructions, complete with recipe measurements, please see the recipe card below! 

First, prep the tofu! Gently press the tofu to remove some of the excess moisture. You don’t need a fancy tofu press, just wrap the tofu in a clean kitchen towel, or paper towels, and gently squeeze. A block of tofu often has a lot of water in them, and you want to remove some of this excess so that the salad doesn't get runny. 

Then, divide the tofu in half. To one half, mash the tofu with a fork or with your hands. The other half, chop into tiny bite sized bits. This combination makes for the most egg-like texture. Pop these both into a large mixing bowl and set it aside. 

Next, mix the dressing together. In a medium sized bowl, combine the vegan mayo, dijon mustard, yellow mustard, pickles, lemon juice, and spices. 

Then, chop all the celery, fresh dill, and green onions. 

Finally, mix everything together. Give it a taste and adjust the seasonings to how you best enjoy them. 

Now, it’s ready to enjoy! Now, you can eat it right away, but I find that letting it chill in the fridge for a few hours really marinates the flavors together and tastes even better. 

FAQs

Can I substitute the vegan mayo in this recipe? 

You can swap the mayo out if you want to make this oil-free or if you can’t find an allergy compliant vegan mayo. The flavors will be a bit different, however, they are still yummy! Here are a few ideas:

• Hummus
• Cashew Cream
• Tahini 
• Vegan Yogurt: Make sure it is a plain flavored yogurt. 

How to Store 

Keep any leftovers in the fridge in an airtight container for up to 5 days. However, this egg salad tastes best in the first 3 days. 

I don’t recommend freezing this recipe. 

More Egg Free Recipes to Try 

If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

Recipe

This site contains affiliate links which means I may receive commissions for purchases made though those links. However, please know that I only provide links to products that I actually use and totally recommend! Your purchases help support this blog. Thank you!