Tofu Salad – Super Easy Vegan Recipe

December 20, 2016

Did you know that you can make a vegan tofu salad that’s an excellent replica of egg salad? The magic ingredient is kala namak or black salt. It has a sulfur smell just like eggs. If that turns you off, just leave it out.

Egg Salad Memories

Back in the day, I was a big fan of egg salad sandwiches. On weekends, we would go pick up my Grandma and head over to the Peoples Drug and have lunch at the counter. Seriously, this was still a thing in the 70s and into the early 80s. My go to order was an egg salad sandwich and french fries. Then I’d squirt ketchup all over the fries so my grandmother wouldn’t eat them all.

Pressing the Tofu

One key to getting the right texture is to press the tofu really well; I use our Tofu Xpress. Leave it in the press for several hours or overnight for the best results. I don’t like the tofu salad to be too juicy.

Which Vegan Mayo?

My vegan mayonnaise preference for this recipe is Hampton Creek’s Just Mayo. I like Vegenaise, but it tends to be more watery, especially as you get down to the bottom of the jar.

Sandwich or Salad?

This tofu salad makes an awesome sandwich but you can also eat it as a topper to your favorite greens. Or, eat it with saltines old school style.

Tofu Salad

Course: Lunch
Cuisine: American
Servings: 4 sandwiches
Calories: 200kcal

Ingredients

  • 1 pound firm or extra firm tofu pressed well and drained
  • 1 carrot shredded
  • 1 celery stalk finely diced
  • 2 tablespoons onion finely diced
  • 1/4 cup dill or sweet pickle relish drained well
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon freshly ground black pepper to taste
  • 1/4-1/2 teaspoon kala namak or black salt use the larger amount if you want it eggier but remember that it's also salt and adjust your salt accordingly
  • 1/8 teaspoon ground turmeric optional, just for color
  • 3-4 tablespoons vegan mayonaise

Instructions

  • Crumble the tofu into a bowl with your hands or mash with a fork.
  • Crumble tofu into a bowl with your hands or mash with a fork.
  • Add all of the remaining ingredients and mix well. Taste and adjust seasonings as needed.
  • Serve on fresh or toasted bread, on top of greens, or with a side of saltine crackers.

Notes

Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.

Nutrition

Calories: 200kcal | Carbohydrates: 11g | Protein: 11g | Fat: 12g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 504mg | Potassium: 260mg | Fiber: 4g | Sugar: 4g
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Laura Nunemaker

About the Author

Laura Nunemaker

vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.

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  • […] make so many different things that sometimes I forget about ones that we like. Tofu Salad falls in that category. It is like egg salad but made with tofu instead. You’ll find the […]

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