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wfpb eggless egg salad

Eggless Egg Salad

Author: Molly Patrick


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


  • 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


  • 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.


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.