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Tofu "Egg" Salad

What you need: 

1 package extra firm tofu
3 stalks celery, diced
1/4 chopped white onion (optional)
1/3 cup vegan mayo
1 tablespoon yellow or spicy brown mustard
1/4 teaspoon tumeric
1/4 teaspoon salt or Adobo seasoning
1/4 teaspoon celery seed or celery salt
1/8 teaspoon cumin
black pepper to taste

What you do: 

-Drain tofu of liquid, shake and squeeze a bit to make sure it isn’t watery at all. Cut slab of tofu into 3 sections. Cut one of the sections into cubes. Cut one of the two remaining sections into smaller cubes. Mash the last section with a fork, as if to resemble the different textures of an “egg” salad. Add all tofu to a large mixing bowl.-Dice celery and optional onions into desired sizes and add to tofu. Gently toss to keep the mixture going.-In another bowl, combine all of the other ingredients together and mix. If garlic is desired, use a garlic press and add to mixture at this point. Pour over tofu and mix together.
Serve on any bread or crackers. Yum!
Source of recipe: I found this recipe several times on different websites and I modified it to my tastes!

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


I made this last night for the first time.  I like my egg salad really creamy so I used twice as much of the vegan mayo mixture as the recipe called for.  I also used scallions instead of regular onions which was a nice touch. I'm not a huge fan of cumin so I used paprika in its place and it was delicious. Loved this recipe.  So super easy to make!  In fact I think I'm going to make it again tonight!


Really tasty!  I used a stoneground mustard, but added in some yellow mustard and nutritional yeast later to help with the color.  I also upped the mayo amount a little and added a dash of paprika.  Next time I might leave out the cumin.  Thanks for the recipe, this was great for eggless salad sandwiches =)

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