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Eggless Egg Salad

Author Molly Patrick of Clean Food Dirty Girl


  • 1 package extra firm tofu 12 oz., directions below, water extracted
  • 2 celery stalks diced
  • 1/4 cup yellow onion 30g, finely diced
  • 2 tablespoons chopped parsley
  • 1 full batch of Mayo (link below)
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric powder
  • Black salt and black pepper to taste If you can't find black salt, also called Kala Namak, use regular salt


  1. Take the tofu out of the package, rinse with water and extract as much liquid out of the tofu as possible by using a tofu press or some plates. If using plates, set the tofu on one plate and then place several more plates on top and let it set for about 20 minutes.
  2. When as much liquid has been extracted from the tofu as possible, place the tofu into a large bowl and mash with a fork until there are no big pieces and it’s nice and crumbly.
  3. Add the celery, onion and parsley and stir. Add the mayo, nutritional yeast and turmeric powder and stir again, until all of the ingredients are combined.

  4. Add salt and pepper to taste if needed.

Recipe Notes

You can find black salt (Kala Namak) in most ethnic grocery stores, specifically Indian and Middle Eastern.