Eggless Egg Salad Recipe

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Eggless Egg Salad

Gary Loewenthal


While this doesn't taste exactly like egg salad, it has a good (and fairly similar) flavor in its own right, and it grows on you over time.

Great for sandwiches.

Note: Use silken tofu (unrefrigerated, often found in the Asian food section), not regular tofu.

Adapted from the recipe on the package of Mori-Nu organic silken firm tofu.

★★★★★ 1 vote
10 Min


1 pkg
silken firm tofu
3 Tbsp
eggless mayonnaise
e.g., veganaise
1/4 tsp
agave nectar
1/8 tsp
1/4 tsp
1/8 tsp
dry mustard
2 Tbsp
sweet pickle relish
2 Tbsp
minced green onions
2 Tbsp
minced celery
1/8 tsp
freshly ground black pepper


1Drain tofu and pat dry with paper towels.
2Crumble tofu into medium bowl. (A potato masher works well for this, or do by hand.)
3In another small bowl, mix eggless mayo, agave nectar, salt, turmeric, and mustard.
4Add tofu to mixture in small bowl. Mix in remaining ingredients.
5You can serve right away, but it tastes better if the flavors blend in the refrigerator for 30 minutes or more.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids