I love tofu. It’s just so versatile, and the fact that you can do an abundance of things with it, including easily turn it into a mock egg salad, is pretty awesome if you ask me!
This is a very basic recipe which you can add whatever you want to (similar to my Chickpea No-Tuna Salad). Although it’s not necessary, I really like the addition of Kala namak – if you don’t have this in your kitchen, I definitely recommend you get it! Kala namak (also called Himalayan black salt) is a salt that contains sulfur, which gives it a distinct “eggy” smell and flavor.
I love this salad on sandwiches, bagels and wraps, and it’s also great on crackers as a nice snack. When I put it on a sandwich or bagel I’ll usually add lettuce, tomatoes and vegan bacon (anytime I can add bacon to a sandwich I’ll do it!).
Tofu Eggless Salad
This simple tofu recipe replicates traditional egg salad and is quick and easy to prepare.
- 1 14 oz. block of firm tofu
- ½ cup vegan mayo
- ⅓ cup dijon mustard
- 1 tsp. tumeric
- ½ tsp. garlic powder
- ½ tsp. paprika
- ½ tsp. black pepper
- ½ tsp. Kala namack (optional)
Press the tofu and break into pieces by hand. Combine all the ingredients in a bowl and mix thoroughly.
Enjoy immediately or chill in the fridge until ready to serve.
You can add veggies to this as well; I like the addition of green onions and sometimes celery which adds a nice crunch. Red or green bell peppers would be great in this too.
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