Eggless Egg Salad

Fresh tofu salad nestled in a romaine lettuce leaf, surrounded by sandwich ingredients and garnishes.

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A flavorful and satisfying plant-based twist on the classic, made with tofu, black salt, and creamy mayo for that perfect eggy taste—no eggs required!

Prep Time10

Total Time10

Course: Main Course

Cuisine: American

Keyword: Easter, egg salad, eggless, tofu, vegetarian

Servings: servings

Calories: 402kcal

Author: Sara

Ingredients

1 block medium-firm tofu drained and patted dry
6 tablespoons mayonnaise
2 tablespoons nutritional yeast
2 teaspoons yellow mustard
2 tablespoons yellow onions chopped
¾ teaspoon black salt
¼ teaspoon turmeric
Salt and pepper to taste
3 tablespoons celery chopped
8 slices of bread of your choice
4 large lettuce leaves

Instructions

Chop tofu into small cubes.
In a large bowl, mix together tofu, mayonnaise, nutritional yeast, mustard, onions, black salt, and turmeric. Season with salt and pepper to taste, then stir in the celery.
Lay pieces of bread on your work surface. Place a lettuce leaf on 4 of them. Top with a generous serving of eggless egg salad. Top each sandwich with a remaining piece of bread.

Notes

Drain the tofu well – Patting the tofu dry before mixing helps prevent the salad from getting watery and ensures a better texture.

Chop tofu to your liking – For a more authentic egg salad texture, chop the tofu into small, uneven pieces to mimic chopped boiled eggs.

Let it chill – While it’s delicious right away, letting the salad sit in the fridge for 30 minutes allows the flavors to develop even more.

Don’t skip the black salt if possible – Black salt (kala namak) is the secret ingredient that gives it that signature eggy flavor—regular salt won’t deliver the same effect.

Taste and adjust – Since tofu is neutral, be sure to taste and adjust seasonings like mustard, black salt, and pepper to match your preferences.

Add crunch just before serving – If you're adding extras like celery or pickles, stir them in last to keep them crisp and fresh.

Double the batch – It keeps well in the fridge for up to 3 days, making it perfect for meal prep and quick lunches.

Nutrition