What came first, the chicken or the…tofu? Our Eggless Egg Salad recipe has been a Dirty favorite since 2017 when it was created by our tofu-loving co-founder. It has everything you love about traditional egg salad—a yummy texture, crisp veggies, and luscious creaminess—without any of the drawbacks. Can we get a hell yeah for no cholesterol?  Thanks to two key ingredients, it even has the same eggy flavor and yellow color you’ve come to expect.

Eat this baby as is by the spoonful.
Throw it on a sandwich with all the fixins.
Stuff tomatoes with it for fancy hors d’oeuvres.

Best of all, this delicious Eggless Egg Salad is vegan and oil-free! 

What’s inside

eggless egg salad ingredients

Tofu: extra firm tofu provides a soft but not mushy texture. We press the tofu to remove excess water before using. This helps manage both texture and moisture in the final recipe.

Raw cashews: there are few creamy plant based recipes that don’t use cashews and that’s for good reason. This mild-tasting tree nut is a great source of natural fats and blends to a creamy dreamy texture after a quick soak. It’s perfect for vegan mayo recipes like this one. Raw means that the cashews should be unroasted and unsalted.

Turmeric: this is one of the key ingredients. Not only does it provide phenomenal anti-inflammatory properties, and a mild savory flavor, but more importantly, it gives our Eggless Egg Salad a light yellow color.

Black salt: this is the other key ingredient, also called “kala namak.” Black salt has a sulfuric eggy smell and flavor. Contrary to its name, it’s actually a light dusty pink color and can be found in most international food markets or online. It’s not the same as Hawaiian Black Salt. 

whole food plant based egg salad recipe

Let’s make Eggless Egg Salad

First, measure your cashews and soak in hot water for 10 minutes. If you have a high-powered blender, you can skip this step.

Now, let’s press our tofu. If you have a fancy tofu press, then get on with your bad self! However, if you haven’t been blessed by the tofu gods, don’t fret. We’ll walk you through it. 

Take the tofu out of the package and give it a quick rinse. Place it in a flat-ish dish or plate. Then lay a cutting board or upside-down flat plate on top. Balance a heavy book on top of that and let sit for 10–15 minutes. Be sure to use a flat item to hold your book, or you may end up with a leaning tower, a broken dish, and floor-flavored tofu. Not fun.

eggless egg salad recipe

While your cashews are soaking and your tofu is pressing, dice up your celery, onion, and parsley. You can put everything in the same bowl once you’re done.

After your cashews are done, drain them and place them into your blender along with the rest of the mayo ingredients. Blend until super creamy and smooth. The mixture should look like light yellow mayonnaise. Leave in the blender for now.

dairy free egg salad

Remove your tofu from your pressing setup, place it in a medium-sized bowl and use a fork to mash it until it’s uniformly crumbly. Think the size of your fingernail or smaller.

tofu-eggless-egg-salad

Add your veggies to your tofu and stir. Now, add your mayo, black salt, and black pepper and stir again to combine everything. Give it a taste and adjust seasonings if necessary. If it’s eggy but not salty enough, add more regular salt.

plant based egg salad

Yum! It’s ready to go as is, but keep reading for one of our favorite ways to nom this delicious salad.

This recipe makes about four cups of Eggless Egg Salad and will keep in the fridge for around five days.

egg free egg salad

Make a big, tasty deli-style sandwich

To create picnic-ready Eggless Egg Salad sandwiches, follow the instructions below. 

tofu egg salad recipe

Squirt some yellow mustard on a slice of whole grain, sprouted, or gluten-free bread (toast it first if you’re feeling crunchy).
Add a layer of lettuce (we like green leaf), and a bit of red onion.
Then dollop on a big scoop of Eggless Egg Salad and top with another slice of bread.
Cut in half and serve with a dill pickle if you’re feeling it. Enjoy! 

whole food plant based egg salad

Side note: are you someone who feels strongly about the proper way to cut a sandwich? Are you Team Diagonal or Team Down the Middle? Tell us in the comments below!

tofu eggless egg salad

Substitutions

Cashews: for a nut-free mayo, substitute equal amounts of sunflower seeds and follow instructions as written.

Celery: you can sub almost any crisp raw veggie for this. Good options are carrots, radishes, jicama, or bell peppers.

Yellow onion: substitute with another type of onion or something else in the allium family like leeks, shallots, or raw garlic. If using garlic, start with a minced teaspoon and taste before adding more. 

Parsley: you can sub fresh parsley with two teaspoons of dried parsley or another fresh herb you like. Thyme, tarragon, or sage could work. Start with a teaspoon and taste before adding more.

Black salt: if you don’t like the eggy flavor, you can use regular salt instead. Keep in mind your Eggless Egg Salad will actually taste eggless. That’s fine with us if it’s fine with you!

wfpb eggless egg salad

Eggless Egg Salad

Author: Molly Patrick

Ingredients

  • 1 package extra firm tofu, drained, rinsed, and pressed (395 g / directions below)

Mayo

  • cup raw cashews, soaked in hot water for 10 minutes (45 g)
  • cup unsweetened non-dairy milk (any variety)
  • cup tahini (80 g)
  • 3 tablespoons nutritional yeast (15 g)
  • 1 tablespoon yellow mustard (15 g)
  • 1 tablespoon coconut aminos
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt

Everything else

  • ½ cup celery, diced (50 g)
  • ¼ cup yellow onion, finely diced (40 g)
  • 2 tablespoons parsley, chopped (8 g / any variety)
  • ¼ teaspoon black salt (aka "kala namak" / can sub regular salt to omit eggy flavor)
  • black pepper to taste

Instructions

  • Remove the tofu from the packaging and rinse with water. Using your preferred method, press your tofu for 10–15 minutes.
  • While your tofu is pressing, drain the cashews (discard soaking water) then place them into your blender, along with the rest of the mayo ingredients and blend until super creamy and smooth.
  • When your tofu is pressed, place it into a bowl and mash with a fork until there are no big pieces and it’s nice and crumbly.
  • Add the celery, onion, and parsley and stir. Add the mayo and stir again until all of the ingredients are combined.
  • Add black salt and black pepper to taste.

Notes

You can find black salt (kala namak) in most international grocery stores, specifically Indian or Middle Eastern markets. It’s NOT the same as Hawaiian black salt.

We hope you enjoy this Eggless Egg Salad as much as our community members do. Let us know how it goes below!

If you love this and want more whole food plant based recipes you know will please, join Plant Fueled Life and get access to thousands of recipes instantly.

May your sandwich always be cut the proper way.

Xo
Team Dirty

This recipe originally appeared in: I Didn’t Mind The Outhouse, It Was The Vampires That Terrified Me.

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14 Comments

  1. PennyRenee on July 14, 2017 at 6:51 pm

    How long will this keep in the refrigerator??

    • Team Clean Food Dirty Girl on July 21, 2017 at 9:41 am

      Penny – if you can keep around long enough this will keep for about 5 days.

  2. Emilia Murphy on November 13, 2019 at 3:54 am

    We love egg salad/sandwiches. My husband especially loves curried egg sandwich and he hasn’t had any since starting WFPB eating. SI’m so going to be making this for him ?

    • Molly Patrick on November 13, 2019 at 10:27 am

      Let us know what you think!
      xo
      Molly

  3. Courtney Keene on August 14, 2020 at 7:28 am

    5 stars
    I’ve been eating plant based for over 7 months now using almost exclusively CFDG recipes and meal plans and this eggless egg salad is one of my favorite sides to make and keep in the fridge to eat whenever I need a snack or quick breakfast/lunch. Follow the mayo link too, it’s all very yummy!

  4. bing ham on February 7, 2021 at 7:43 am

    Silken or regular?

    • Team Clean Food Dirty Girl - Steph on February 7, 2021 at 11:40 am

      Hi!

      This recipe uses regular extra firm tofu. Any recipe that uses silken tofu will specify that. 🙂

      Enjoy the sandwich–it’s seriously delicious!

      xo
      Stephanie

  5. luba on March 3, 2022 at 2:41 pm

    5 stars
    So good, definitely a keeper, but I cant find it in the ” Recipe Vault”

  6. Shannon on June 12, 2022 at 10:04 am

    Team diagonal here!

    • Stephanie from Team Dirty on June 12, 2022 at 11:21 am

      Hi Shannon!

      I’m a recent convert to Team Diagonal. It really produces the maximum about of perfect bites per half!

      man eating sandwich

      <3 Stephanie

  7. Melissa on June 15, 2022 at 10:53 am

    5 stars
    This was soooo good. Another hit from CFDG. I realized after I made it that I saved the recipe from the original post, why did I wait so long to make it? I had it on Ezekiel toast, with lettuce and a farmer’s market tomato. This will definitely be a staple. And… I’m team open-faced, knife and fork!

    • Team Dirty - Brittany on June 15, 2022 at 11:55 am

      Thank you! We’re glad you loved it. It’s such a great recipe and perfect for team open-faced or straight into the piehole!

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