Vegan Egg Salad

This vegan egg salad is creamy, tangy, and super satisfying.

It has that classic eggy flavor without any eggs, thanks to a simple trick.

I make this when I want something quick, filling, and easy to spread on toast or tuck into a sandwich.

Why I Love This Recipe

I first made this when I was trying to eat more plant-based meals but still wanted something familiar. The smell of black salt (kala namak) instantly reminded me of real egg salad. Now it’s one of my go-to lunches.

It’s quick—done in about 15 minutes
Uses simple, affordable ingredients
Packed with protein from tofu
Easy to adjust flavors
Great for meal prep

Servings and Time

Makes: 4 servings
Time: 15 minutes (no cooking required)

What You’ll Need

14 oz firm tofu, drained and crumbled
1/4 cup vegan mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon turmeric
1/2 teaspoon kala namak (black salt)
1/4 teaspoon black pepper
1/4 cup celery, finely diced
2 tablespoons onion, finely diced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
1 teaspoon paprika (optional, for topping)

Tools You’ll Need

Mixing bowl
Fork or potato masher
Knife
Cutting board
Measuring spoons and cups
Spoon or spatula

Pro Tips

Use firm tofu, not soft—it gives the best texture
Don’t skip kala namak, it gives the egg flavor
Mash some tofu extra fine and leave some chunky for texture
Let it chill for 30 minutes if you can—the flavor gets better
Taste and adjust salt at the end

Substitutions and Variations

Swap dill for parsley or chives
Add pickles or relish for a tangy twist
Use Greek-style vegan yogurt instead of mayo for a lighter version
Add a pinch of garlic powder for extra flavor

Make Ahead Tips

You can make this up to 3 days ahead. Store it in the fridge and give it a quick stir before serving.

Instructions

Step 1: Crumble the Tofu

Add 14 oz firm tofu to a bowl and crumble it using a fork into small, bite-sized pieces.

Step 2: Add Creamy Ingredients

Add 1/4 cup vegan mayonnaise, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice to the crumbled tofu.

Step 3: Add Spices

Sprinkle in 1/4 teaspoon turmeric, 1/2 teaspoon kala namak, and 1/4 teaspoon black pepper.

Step 4: Add Veggies and Herbs

Add 1/4 cup diced celery, 2 tablespoons diced onion, and 1 tablespoon chopped dill.

Step 5: Mix Everything Together

Stir everything well until creamy and evenly combined.

Step 6: Finish and Serve

Sprinkle 1 teaspoon paprika on top and serve in a bowl or on bread.

Why This Recipe Works (Quick Science)

Tofu absorbs flavors really well, which makes it perfect here. Kala namak contains sulfur compounds that mimic the smell and taste of eggs. Turmeric adds that classic yellow color. The mayo binds everything together into a creamy texture.

Macros Information (Per Serving)

Calories: ~180
Protein: 10g
Fat: 12g
Carbs: 6g
Fiber: 2g

Common Mistakes

Using soft tofu—it turns mushy
Skipping kala namak—it won’t taste like egg salad
Overmixing—it can get too pasty
Not tasting before serving—flavor balance matters

What to Serve With

Toast or sandwich bread
Crackers
Lettuce wraps
Stuffed into pita pockets
On top of a salad

FAQ

Can I make this without mayo?
Yes, use vegan yogurt or mashed avocado.

What is kala namak?
It’s a type of black salt with a natural eggy flavor.

Can I freeze it?
No, the texture won’t hold up well.

How long does it last?
Up to 3 days in the fridge.

Leftovers and Storage

Store in an airtight container in the fridge for up to 3 days. Stir before serving. Do not freeze.

Final Thoughts

This vegan egg salad is simple, fast, and really satisfying. It’s one of those recipes you’ll come back to again and again. Try it out, tweak it to your taste, and enjoy every bite.