Creamy, Crunchy Vegan "Egg" Salad with Tofu

Egg salad turned vegan! Crumbled firm tofu soaks up the flavors of creamy mayo, crunchy vegetables, lots of fresh herbs, and curry powder. This recipe is quite versatile, so feel free to change up the herbs and spices to your liking.

Prep time: PT20M

Total time: PT20M

Rating

5 stars (10 reviews)

Keywords

easy tofu recipe vegan, firm tofu recipe, tofu salad recipe, vegan salad recipe

Ingredients

10 ounces firm or extra-firm tofu
½ cup finely diced celery
⅓ cup vegan mayonnaise
2 tablespoons finely chopped chives or scallion greens
2 tablespoons chopped dill
2 tablespoons chopped parsley or celery leaves
1 large garlic clove, put through a press
1 ¼ teaspoons curry powder, or 1/8 teaspoon turmeric
1 tablespoon capers, drained and chopped, or chopped pickles (or both!)
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
¼ teaspoon fine or kosher salt, or to taste
¼ teaspoon freshly ground black pepper

Cuisine

American

Steps

Break the tofu into large chunks. Place in a clean kitchen towel and twist to squeeze out excess liquid.
Crumble the dry tofu in a large bowl. Add the remaining ingredients and mash everything together with a fork.
Taste, adding more salt, spices, herbs, or vinegar if you feel the salad needs it.
Serve right away or chill for a day or two to allow the flavors to blend.

Nutitrion

Serving Size: 1 serving
Calories: 169 kcal
Carbohydrates: 4 g
Protein: 6 g
Fat: 14 g
Saturated Fat: 2 g
Sodium: 392 mg
Sugar: 1 g
Unsaturated Fat: 2 g

Reviews

Jodie Chynoweth on 2024-09-08 (5 stars):
Made this today and it is super delicious - even sharing it with my non-vegan parents as an intro to tofu
Jeannie on 2022-08-06 (5 stars):
On regular rotation. I have shared the recipe with several friends. People in Scandinavia are making it! So good 😊
Helen on 2022-06-22 (5 stars):
This is delish! I added a couple of tablespoons of finely chopped red onion and also dried cranberries. Thanks for giving me a new go-to tofu egg salad.
Jeannie on 2021-09-03 (5 stars):
I have made this 4 times since you posted it. My husband loves it as much as I do. He’s going sailing tomorrow, and guess what I’m packing for his lunch 😊 Thank you for the recipe…I do have Deborah Madison’s book, and had a look, but I prefer your version. The dill, so good. Soon I will be making another favorite, Maple Pumpkin Pudding Chômeur. So delicious! Really enjoy your blog!