Plant-Based Tofu "Egg" Salad

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Servings:

Calories: 143kcal

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.

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Equipment

Nutribullet Blender

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.

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Nutrition