Eggless Egg Salad

Eggless Egg Salad Recipe

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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

How to Make Eggless Egg Salad


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

Printable Recipe Card

About Eggless Egg Salad

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

Show 2 Comments & Reviews

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