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Vegan Egg Salad

Course Main Courses, Side Dishes
Cuisine American


  • 1 package 14 ounces extra firm tofu
  • 2 celery stalks small dice
  • 1 medium carrot grated (optional)
  • 1 ⁄4 cup vegan mayonnaise
  • 1 tablespoon relish or 2 tablespoons chopped dill pickles
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon turmeric
  • 1 teaspoon celery salt
  • Dash black pepper
  • 1/4 C Nooch


  • Steam tofu for 10 minutes. Cool. Using your hands, crumble tofu into a medium bowl. Add the rest of the ingredients and mix gently but thoroughly. Serve as a sandwich filling or on a bed of greens.
  • Excerpt From: Christy Morgan. “Blissful Bites.”
Keyword vegan
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