Plant-Based Tofu “Egg” Salad
Finding that "holy grail" vegan egg salad recipe is the hardest part of being plant-based long-term, especially when you’re chasing a specific childhood memory. For years, most versions fell flat because they lacked that sharp, nostalgic "zip" and the distinct aroma of a real deli sandwich. The breakthrough for this version came down to two non-negotiable ingredients: yellow mustard and black salt (Kala Namak). While the tofu provides the perfect canvas, adding yellow mustard delivers that specific, tangy brightness that defined my mom’s recipe, and the black salt provides the essential sulfuric hit that tricks your brain into thinking you’re back in her kitchen. This isn't just a substitute; it’s a time machine in a bowl that finally captures the soul of the original.
Equipment
Ingredients
- 14 ounces tofu extra firm
- ⅔ cup cashews or almonds
- 2 tbsp yellow mustard
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 2 tsp dark miso paste
- ½ tsp onion powder
- ½ tsp black salt
- ½ cup water
Instructions
- Drain tofu well. Add it to a medium sized mixing bowl and chop up with a fork or pastry cutter.
- Add remaining ingredients to a blender and blend until smooth.
- Pour mixture over the tofu and stir until well mixed.
- Garnish with chives or spring onions.
- Store in the fridge in an airtight container for up to a week.
Notes
I like my egg salad very simple but you can always add diced celery, diced red onion or chives to the mix.
Nutrition
Calories: 143kcalCarbohydrates: 7gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 329mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 94mgIron: 2mg
This is nostalgia in a sandwich! Thank you Jill!
It looks amazing, Jill! I’d add dill for that extra nostalgic flair! And thank you for adding the macros. Helps when one is counting saturated fats 🙂
Can light miso sub for dark miso? Also, are there any subs for the black salt? Thanks for all your wonderful recipes, Jill!
Yes, you can use light miso. There really isn’t anything I know that tastes like the black salt. It tastes delicious without it but the black salt really makes it taste like eggs.
Easy and very good…childhood memories immediately!
wow very amazing it looks delicious.Thank you so much for sharing.?????
This recipe is spot on—brings back so many memories! Thanks for sharing it with us ?
I made the red lentil bread on Tuesday and your egg salad today. Both were great. I used the silken tofu extra firm as it is what I had. And I am one that added the red onion and celery. It was great. Thanks Jill for all your recipes.
Great! So glad you are enjoying the recipes =)
My Mom would also add chopped green olives — you know, egg & olive! I love olives, so this will be my add-in!
Absolutely delicious! I did add red onion and celery to the mix and spring greens and tomato slice to my Ezekiel bread sandwich. I can see using the dressing in a potato salad, as well; will add dill pickle relish to that one. Home run!
Made this tonight. Delicious and a thousand times better than using any store bought vegan mayo.
Can you use almond flour instead of almonds? And, if so, how much since the flour is so much finer?
Yes, it would be 3/4 cup almond flour
Jill,
You nailed the recipe—SO delicious! Thank you
Is this found in one of your books?
No
Oo it’s lovely! I may use 1 tbsp instead of 2 for the English mustard next time as it did have a fair kick but it was delicious and a great new idea for sandwiches! Thanks so much!
This is delicious! I am preparing a WFPB tea for Easter Sunday and prepped this today for tea sandwiches. I’ve tried other WFPB “egg” salads before, but this is my favorite. I was a miracle whip kid too (although I think I was the only one in my family who preferred it to mayonnaise. LOL). Mine came out more white than yellow though, and I wonder if it’s because I used a light miso paste? Other than that I followed the recipe exactly. I’m wondering if I can add some turmeric to make it look better? I wouldn’t want to change the taste though.
Yes, you can add about 1/2 tsp turmeric without changing the flavor much. So glad you like it =)
Great! Thank you Jill!