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Tofu Egg Salad

Tofu Egg Salad

For all the egg lovers out there, who want the eggy-ness without the cruelty!
Prep Time 10 minutes
Servings 4
Calories 290kcal
Author Natalie Wiser-Orozco


  • 1 Block Firm Tofu pressed
  • 1/2 Cup Vegan Mayo
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon Capers Chopped
  • 2 Teaspoons Lemon Juice
  • 1 Teaspoon Granulated Garlic
  • 1/4 Teaspoon Turmeric
  • 1 Teaspoon Kala Namak Black Salt
  • 1 Tablespoon Dill Fresh, chopped
  • 1 Tablespoon Chives Fresh, chopped
  • 1 Teaspoon Ground Yellow Mustard
  • 1 Tablespoon Nutritional Yeast


  • Press the tofu using a tofu press, or line a plate with paper towels, top with tofu, then more paper towels, and set a plate on top to press out the excess water.
  • While the tofu is pressing, prepare the other ingredients by adding all of them to a medium sized bowl. Stir until fully combined.
  • Cut the tofu into 5mm square pieces by first cutting the block into 4 equal pieces, and working with one of those pieces at a time.
  • Cut the piece length-wise into 4-5 planks. Then turn, and cut in the same way, length-wise so you end up with 20-25 long tofu sticks. Hold the sides of the tofu while you cut, and slide the knife out after making the cut, so the block stays together. It's easier to cut this way. Then cut as you would for a dice, keeping the pieces small, about 5mm thick, or half of a centimeter. Repeat with the remaining tofu blocks.
  • Mix the diced tofu in the bowl with the other ingredients and mix well. Use in sandwiches, salads, or as a dip with chips or veggie sticks.


Calories: 290kcal | Carbohydrates: 2.6g | Protein: 10.3g | Fat: 24g | Saturated Fat: 1.8g | Sodium: 678mg | Fiber: 1g