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    Home » Recipes » Mains

    Vegan Egg Salad

    Updated: May 23, 2023 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Do you love egg salad sandwiches but don't want to eat eggs? This vegan egg salad is perfect for you! With a few simple ingredients, you can make a vegan egg salad that tastes just like the real thing. Plus, it's a great way to use up any leftover veggies in your fridge. Try this recipe today and see how easy it is to enjoy a delicious vegan lunch!

    vegan egg salad between two bread slices.
    Jump to Recipe Print Recipe Comments

    Creating a vegan version of egg salad that even the most devoted traditional egg salad lover will appreciate is a culinary challenge, but it's more than possible with the right ingredients.

    At the heart of the dish is tofu, used as the egg substitute, which absorbs all the flavors we will add, making it an ideal main ingredient for this tofu egg salad.

    Jump to:
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💡 Expert tip
    • 🥡 Variations
    • 🥢 How to serve
    • ❓ FAQ
    • 🥡 Storage
    • 📚 More veganized salads and sandwich recipes
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love it

    • Tofu's Unique Texture
    • Protein-Packed Ingredients
    • Cruelty-Free Choice
    • Super Creamy
    • Lower Saturated Fats

    This is the main meal sandwich we make for easy lunches and picnics. You can also serve it as a side dish, without any bread.

    This was inspired by my tuna salad recipe on this site and paired well with two slices of this artisan Italian bread.

    🧾 Ingredients


    Prepare this vegan twist on the classic egg salad using just a few basic ingredients.

    vegan egg salad ingredients.
    • Cauliflower - Cauliflower is key to achieving an authentic texture in our vegan egg salad. It not only contributes a satisfying soft crunch but also mimics the sulfuric taste found in eggs on a regular egg salad, enhancing the overall flavor profile.
    • Vegan mayonnaise - Essential for creating the classic creaminess of egg salad, vegan mayo holds our salad together while keeping it dairy and egg-free. Its quality can greatly affect the taste, so opting for a high-quality version is recommended.
    • Medium firm tofu - The star ingredient, medium firm tofu, brings in the much-needed protein, mimicking the texture of hard-boiled egg whites. Its neutral taste absorbs the flavors of other ingredients effectively, making it indispensable.
    • Yellow mustard - No egg salad is complete without a bit of zing, and yellow mustard is what delivers it. It replicates the tanginess traditionally found in non-vegan egg salad recipes.
    • Nutritional yeast - adds umami, a deep savory flavor, akin to that of a hard-boiled egg yolk. Additionally, its yeast flavors complement the other ingredients perfectly.
    • Celery - provides a refreshing, crunchy texture to our salad, balancing out the creaminess of the mayo and tofu. It also adds a hydrating element to the salad, keeping it light and appetizing.
    • Fresh dill - imparts a complex herby note, enhancing the overall taste and freshness of the salad. It's a subtle yet impactful ingredient that takes our vegan egg salad to the next level.
    • Onion powder - is used to infuse a layer of complexity and depth into the salad. This addition helps create a flavor profile that's reminiscent of traditional egg salad.
    • Turmeric - serves dual roles in our recipe, adding a subtle earthy flavor while also giving the salad a yellow hue that resembles real egg salad, making the dish both visually appealing and tastefully rich. Curry powder is a good sub for this eggless salad.

    Substitutions

    • Tofu - you can use silken tofu to make it creamier, or exclude tofu altogether and use boiled and diced cauliflower stems so they resemble the hard-boiled eggs' whites. As a bonus, you save an extra ingredient; the downside is losing the protein from tofu. If you only have extra-firm tofu available, ensure you make smaller dice so it looks closer to a classic egg salad.
    • Nutritional yeast - use some marmite years extract, same quantity.
    • Yellow Mustard - Use Dijon, the same amount of vegan mayo, and a teaspoon of apple cider vinegar.
    • Onion powder - use finely chopped green onions, red onion, or finely chopped chives instead.
    • Turmeric powder - sub for smoked paprika or curry powder.
    • Fresh dill - use other fresh herbs like parsley, tarragon, or thyme instead. Dried herbs also work.

    Hint: use black salt instead of white salt. It has a sulfur-like eggy flavor that can contribute to making this recipe taste closer to a regular egg salad.

    🍽 Equipment

    1. Bowl
    2. Fork or potato masher

    🔪 Instructions

    This vegan egg salad recipe involves two simple steps.

    saucepan with boiling water and cauliflower florets.

    Step 1: Boil or steam cauliflower for 10 minutes, drain, and remove any excess moisture.

    plate with broken cauliflower florets into tiny pieces.

    Step 2: Break cauliflower florets into tiny pieces.

    Hint: to make the best out of your ingredients' nutritional benefits, steaming cauliflower is better than boiling it; otherwise, some of the nutrients will end up in the water.

    cube medium firm tofu into medium pieces.

    Step 3: Cube tofu into small dice.

    adding all the vegan egg salad mix into a bowl.

    Step 4: Mix the vegan mayo, tofu, cauliflower, and other ingredients in a medium mixing bowl.

    mix all the ingredient until you reached the desired consistency.

    Step 5: Mix all the ingredients in a mixing bowl.

    Hint: use gluten-free bread to keep the recipe gluten-free.

    sandwich with vegan egg salad and lettuce.

    💡 Expert tip

    The cubed tofu dice give this salad the boiled egg whites texture; if you prefer it to be more like a paste, you can mash it with a fork. The same thing goes for the cauliflower florets, which can be crumbled into small pieces or mashed.

    🥡 Variations

    Try out some tofu salad variations with the following:

    Capers - we love using it for the vegan tuna salad, but find that it also matches very well with this egg salad if you want to add some complex acidity. Apple cider vinegar is also great for adding a touch of acidity.

    Tahini - add a dollop of tahini sauce to earthiness.

    Garlic - make the flavor more intense by adding garlic powder.

    Celery - use sliced cucumber instead of chopped celery.

    Vegan mayo - we have tried this recipe with vegan kewpie mayo, a Japanese type of mayo that is packed with umami flavors and is great for an Asian-style variation.

    🥢 How to serve

    • Appetizer - make lettuce wraps fill them with the tofu salad, and sprinkle some fresh chives on top.
    • Lunch - make a sandwich with rye bread, gluten-free bread, or your favorite crusty bread like an Italian Artisan bread loaf.
    • Salad in a bowl - make a tasty salad by combining this tofu egg recipe in a large mixing bowl with cooked elbow pasta and romaine lettuce. You can drizzle some extra virgin olive oil on top.

    ❓ FAQ

    What is vegan egg salad made of?

    Vegan egg salad can be made with ingredients that emulate the sulfur taste of eggs and are a good source of plant-based protein. This recipe uses cauliflower, and nutritional yeast, and tofu paired with vegan mayonnaise, mustard, and veggies. Other recipes use chickpeas, tahini, olive oil, lemon juice, garlic, and salt.

    🥡 Storage

    Store this salad in a BPA-free airtight container in the fridge for up to 3 days.

    You can freeze your egg salad in an airtight container, but it doesn't stand up well to freezing for more than 3 months.

    📚 More veganized salads and sandwich recipes

    Try our vegan tuna salad sandwich, a classic.

    Make a delicious falafel wrap with our crispy falafel recipe

    Fix yourself a delicious Venezuelan vegan arepa with just a handful of ingredients.

    See how to make the most fantastic chickpea vegan burger, a great recipe for meal prepping.

    ⭐ If you try this tofu recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    vegan egg salad sandwich featured.

    Vegan Egg Salad

    Author: Gustavo De Obaldia
    An easy recipe for a vegan egg salad sandwich. The only one you will need. Made with cauliflower and tofu, it is a particularly nutritious recipe!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Breakfast & Brunch, Main Course, Salad, Sandwiches & Wraps, Snack
    Cuisine American
    Servings 4
    Calories 207 kcal

    Equipment

    glass mixing bowls.
    (affiliate link)
    Glass mixing bowl (affiliate link)
    our favorite Ultra Nonstick Copper small Sauce Pan with Lid.
    (affiliate link)
    Medium Saucepan (affiliate link)

    Ingredients
     
     

    • 9 oz medium tofu cubed, grams
    • 8 oz cauliflower boiled and drained, or steamed
    • 1 stalk celery finely chopped or shredded
    • 5 tablespoons vegan mayonnaise
    • 3 teaspooons yellow mustard
    • 3 tablespoons nutritional yeast
    • 3 teaspoons onion powder or shredded onion
    • 1 tablespoon dill fresh, chopped
    • ¼ teaspoon turmeric ground
    • ½ teaspoon salt and pepper to taste

    Optional for a sandwich

    • 2 slices rye bread
    • lettuce curly
    Prevent your screen from going dark

    Directions
     

    • Boil or steam cauliflower for 10 minutes and drain.
    • Crumble cauliflower with your fingers or a fork.
    • Cube tofu into small dice.
    • Mix all the ingredients in a mixing bowl.
    • Adjust with salt and pepper.
    • Make sandwiches by adding the vegan egg salad to your favorite bread with lettuce.

    Video

    Notes

    This tofu egg salad can be made ahead of time and stored in an airtight container in the fridge for 2 - 3 days. If it looks watery, stir it to reincorporate.
    Yields: 21-22 oz ~ 600 grams (4 servings)

    Nutrition Facts

    Calories: 207kcalCarbohydrates: 9gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 427mgPotassium: 323mgFiber: 3gSugar: 1gVitamin A: 53IUVitamin C: 28mgCalcium: 101mgIron: 1mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      5 from 6 votes (3 ratings without comment)

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      Recipe Rating




    1. Toni

      December 07, 2022 at 9:59 am

      5 stars
      I love this! It's easy, delicious, healthy, and everything I could ask for! Thanks so much for sharing!

      Reply
    2. Stephanie

      December 07, 2022 at 9:10 am

      5 stars
      If you didn't tell me this egg salad was vegan I never would have known. The flavors and textures are spot on!

      Reply
    3. Shashi

      December 07, 2022 at 8:22 am

      I thought this was a vegan egg substitute like Just eggs - but was delighted to see this is made with cauliflower and tofu - the texture was incredible! Thank you for the recipe!

      Reply
      • Gus

        December 08, 2022 at 2:03 am

        I am glad it was a good surprise and that you liked it! We really wanted to make something that emulated the textures and flavors in the most natural way!

        Reply
    4. Angela

      December 07, 2022 at 8:07 am

      5 stars
      What a great idea to use tofu and cauliflower here! The flavors are outstanding!

      Reply
      • Gus

        December 08, 2022 at 2:03 am

        thank you Angela! Cheers!

        Reply

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