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Tofu Egg Salad with fresh herbs served on slices of bread, arranged on a wooden cutting board.
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5 from 2 ratings

Tofu Egg Salad (No Black Salt)

This tofu egg salad uses sensory food science tricks to mimic classic egg salad, no special ingredients needed!
Prep Time5 minutes
Total Time5 minutes
Course: Main Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: easy tofu recipes, high-protein vegan lunch, recipes with nutritional yeast, tofu egg salad, tofu lunch ideas, vegan egg salad, vegan sandwich filler
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 16-oz block super-firm tofu 450 g
  • ½ cup vegan mayonnaise 100
  • 2 Tbsp nutritional yeast
  • 2 Tbsp finely chopped fresh chives
  • 1 Tbsp finely chopped fresh dill
  • 1 Tbsp Dijon mustard
  • ½ tsp each garlic powder, onion powder, smoked paprika, salt
  • ¼ tsp ground black pepper, turmeric

Instructions

  • Prep: Drain and pat dry 1 16-oz block super-firm tofu. Cut half into small cubes and crumble the other half.
    Two glass bowls on a green surface: one filled with cubed tofu, the other with crumbled tofu.
  • Flavor: In a medium bowl, stir together everything except the tofu.
    A metal whisk rests in a white bowl filled with a thick, yellow batter containing green herb flecks, placed on a light green textured surface.
  • Add Tofu: Gently fold in the tofu.
    A mixing bowl containing a yellowish tofu salad mixture with herbs, stirred with a wooden spoon, sits on a green textured surface.
  • Serve fresh or refrigerate to chill before serving!
    A large plate of scrambled tofu garnished with herbs and paprika, surrounded by slices of toasted bread and small bowls of tofu scramble on a green tablecloth.

Video

Notes

Storage: You can keep this salad in the fridge in an airtight container for up to 5 days. Enjoy cold on a sandwich, with veggies, or on toast!
Are there any substitutes for mayo? Sure! You can use hummus or mashed avocado (maybe omit the turmeric because yellow and green colors don't mix well).
How long should I press the tofu? A tofu press is great for this because ensuring there is no extra moisture really helps the salad stay good for longer. If I press the tofu with heavy books or a pan, I try to leave it for at least 15 minutes with lots of paper towels to absorb the moisture.
Black Salt: If you do happen to have black salt/kala namak, add ¼ tsp when you add the other seasonings. The black salt adds a funky sulfuric flavor that mimics eggs.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 7g | Protein: 14g | Fat: 21g | Saturated Fat: 2.6g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 10.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 520mg | Potassium: 280mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 3.5mg
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