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Vegan eggless salad on a plate with greens

Hold the Egg Salad aka Creamy Tofu Salad

Creamy, comforting and so basic, it’s barely a recipe. Firm tofu stands in for hard-boiled eggs, offering all of the protein and none of the cholesterol or cruelty. Mustard, turmeric and nutritional yeast add a depth of flavor and echo the sunny color in egg yolks. Feel free to customize with your favorite egg salad add-ins such as sweet pickle relish, chopped olives, a dash of paprika or curry powder or a tablespoon or two of your favorite fresh herbs, finely chopped. It will taste like your childhood favorite and won’t come from a kit.
Course Salad


  • 8 ounces 1/2 block firm organic tofu, pressed to release excess water and blotted dry
  • 1 stalk celery diced
  • 1 tablespoon scallion finely chopped
  • 2 tablespoons vegan mayonnaise
  • ½ teaspoon nutritional yeast*
  • ½ teaspoon turmeric
  • 1 teaspoon prepared mustard
  • 1 teaspoon lemon juice or apple cider vinegar
  • sea salt and freshly ground pepper to taste


  • In a medium bowl, mash tofu with a fork as you would with hard boiled eggs, until the tofu is crumbly but still has some texture.
  • Add the diced celery and chopped scallion. Stir in vegan mayonnaise, nutritional yeast, turmeric, mustard, lemon juice or apple cider vinegar.
  • Season with sea salt and freshly ground pepper to taste.


* A fabulous dairy-free cheesy-tasting golden powder. Vegan bonus — several brands are B-12 fortified.
Keyword egg salad, eggless salad, tofu eggs