The BEST Vegan “Egg” Salad

GFGluten Free

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This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it’s a great breakfast or lunch recipe.

Do you like Egg Salad? I would guess that you do, since you’re reading this blog post.

vegan egg salad on piece of toasted bread with tomato and fresh chives

loved Egg Salad as a kid, and would pack it for lunch frequently (much to my classmates’ chagrin). I can’t say that I’ve regularly missed it since I went Vegan, simply because I found new foods to try and enjoy! However, recently I had a hankering for an Egg Salad Sandwich. I whipped up this easy plant-based version for myself and it was so good that I knew I had to share with you all too!

white speckled bowl with vegan egg salad topped with fresh black pepper

Now, let’s be real here. There are a LOT of tofu-based copycat Egg Salads out there on the internet. However, I’m still convinced that mine is the BEST. I didn’t want to make something that just looked like Egg Salad, I wanted something that actually tasted like it too.

I did some research, recalled those countless Egg Salad Sandwiches of my childhood, and experimented in the kitchen until I was completely and totally satisfied.

ingredients for vegan egg salad on white serving board

The Texture Issue

Tofu can be a great substitute for Egg Salad. However, not all Tofu is created equal! I *literally* sat in my kitchen with a spoon and sampled several different types of plain tofu. Not the most fun I’ve ever had in my life, but I did learn that Medium-Firm Tofu has the best egg-like consistency.

Silken Tofu is too soft, and Firm tofu is just too dense, almost “mealy”. After pressing my Tofu I decided to roughly chop it,  instead of crumbling it. Normal Egg Salad is not crumbly — so this Vegan version shall not be either!

pressed and chopped medium firm tofu on wood rectangular plate

The Taste Issue

While Tofu + Vegan Mayo + Turmeric looks like Egg Salad, it just tastes like…Tofu, Mayo, and Turmeric. No surprises there!

The secret to making Vegan Egg Salad taste like the real dang deal is to use Black Salt. Also known as Kala Namak, this rock salt is often used in Southern Asian cooking and has a sulfur-like taste to it. Which, if you didn’t know, tastes almost exactly like Hard Boiled Eggs. I purchased a bag of Black Salt online for a pretty affordable price, but you may be able to find it at specialty grocery stores as well.

Side Note: Don’t ask me why it’s not actually Black…because I have no idea.

pink kala namak salt in salt holder

Combining the Black Salt with a variation of my homemade Vegan Mayo creates a Egg-like, Mayo-like “dressing” that takes this Vegan Egg Salad recipe to the next level. Plus, my Mayo is also Oil and Refined Sugar-Free!

You can serve this Egg Salad however you’d like; I enjoyed it most over toast and a bed of greens, but you can’t go wrong with a classic sandwich either! If you’re feeling extra fancy you can also add in some finely diced Celery or Red Onion to the mixture, for an extra crunch.

vegan egg salad on two pieces of toast with fresh chives and black pepper

A Few Final Thoughts:

  • If you have a Nut Allergy, please see the recipe notes. You can substitute a portion of the dressing ingredients with store-bought (nut-free) Mayo instead!
  • Kala Namak (or Black Salt) is significantly less salty than traditional Table Salt. Please taste the recipe as you go, but do not be alarmed with the amount of Salt. Similarly, if you are using Table Salt instead of Black Salt, please see the recipe notes.

large white bowl of vegan egg salad on grey background

If you like this recipe, you’ll also love this Easy Vegan Quiche and these Chickpea Salad Sandwiches!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


The BEST Vegan “Egg” Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 40 reviews

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it’s a great breakfast or lunch recipe.

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 20 minutes
  • Yield: 4-5 Servings 1x
  • Category: Entree
  • Method: No Bake
  • Cuisine: American


  • 2 blocks Medium-Firm Tofu, pressed*
  • 1 cup Cashews, soaked for at least 4 hours
  • ½ tsp Nutritional Yeast
  • 1 tsp Lemon Juice
  • 2 tsp Dijon Mustard
  • 1 tsp Distilled White Vinegar
  • 1 tbsp Fresh Chives, chopped
  • 1 ½ tsp Kala Namak (Black Salt)*
  • ¼ cup Filtered Water
  • Black Pepper, to taste
  • ¼ tsp Turmeric (Optional, for color)


  1. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
  2. To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
  3. Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
  4. Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.


  • If you are not familiar with pressing Tofu, see this tutorial here.
  • For a Nut Free Version, substitute the Cashews for store-bought Vegan Mayo. Instead of the “dressing” above, simply blend 1 1/2 cup Vegan Mayo with 1 tsp Dijon Mustard and 1/2 tsp Kala Namak Salt.
  • If you are not using Black Salt in this recipe, start with 1/2 tsp of Fine Salt and add from there.
  • If you’d like to add some crunch to this recipe, add ¼ cup finely diced Celery or Red Onion!

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This Vegan Egg Salad is the best, thanks to 2 secret ingredients! Full of plant-protein, it's a great breakfast or lunch recipe.


About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This recipe sounds delicious and I look forward to making it.
    One question, if I use only 1 block of tofu, I assume I would cut the dressing ingredients in half?
    Would I be correct in this assumption?

    1. If you’re only using one block of tofu instead of two, you should halve the ingredients for the dressing. This adjustment will ensure that the dressing isn’t too overwhelming compared to the tofu. Enjoy making your vegan egg salad!

  2. Five stars! Love this recipe! I’ve been making it for years. Firm tofu works ok when you can’t find medium, which seems all but extinct these days. I mix in 2 diced scallions per block of tofu instead of chives. Thanks for sharing!!


  3. Hi,

    I would like to make this egg salad but how many grams of tofu do i use as your recipe calls for 2 blocks, thanks

    Nova Scotia

  4. I don’t know if I commented before, but I have to again. This is THE VERY BEST plant based ‘egg’ salad. To the point when I brought it to a party, our most meat loving friend did not even notice he was eating tofu. The Black Salt is definitely a must though to mimic the egg yolk

  5. LOVED THIS!! It was really tasty and easy, and really satisfied the egg salad craving but somehow it was much better

  6. This recipe is awesome. I add finely chopped celery and lots of green onion – someone else mentioned dill and I bet that’s fabulous too. One thing I’d like to know is how many oz is a “block” of tofu – I find blocks come in different sizes. I use Trader Joe’s Sprouted tofu and there are two “blocks” in a container (individually wrapped in a single container) – seems like there is enough dressing for two containers, not just two blocks.

  7. I halved this recipe bc I only bought one block of tofu. I’ve been vegan for over 3 years, but this tastes exactly how I remember! This might be my new favorite vegan egg dish.

  8. Like your pot pie recipe, this is in our regular rotation! We (me, husband, two teenage boys) consider this tofu salad the end all for beach picnics. We have a delicious tofu made right in Maine call Heiwa which works perfectly in it. We add in celery, minced onion and roasted sunflower seeds. We also up the nutritional yeast a little as we’re all big fans. It’s SO GOOD! Thank you so much!!

  9. Just stopped by to say I’ve been making this recipe for YEARS. It’s so good. I sometimes make a slightly lighter version using around 1/3 cup soaked cashews (I just hit em with super hot water for about 10 minutes) and add a bit of the cubed tofu into the dressing to blend in after the cashews are well blended. It comes together really quickly. Also, I used to be able to find medium tofu in my area, but in the past couple years I only see firm, extra firm, or super firm in the local stores. Firm does the trick, but medium was spot on!

    Thank you so much for this staple recipe.

    1. I just re-read my comment and wanted to clarify the lighter version I make uses around 1/3 cup DRY cashews, soaked, but I’ve even tried 1/4 cup and that works pretty well to keep the dressing just creamy enough.

  10. Hi Kaitlin,
    I’ve made this recipe many times, mainly for my husband, who had open heart surgery a little over a year ago. Neither of us are vegans, but really like this “egg” salad, and are trying to keep healthy. He has recently started the “old” version of Weight Watchers, that he used years ago, with great success. I wonder if you have the nutritional breakdown for this recipe, so we can calculate the points per serving. If so, that would be great. We really only need the calories, fat & fibre. Thanks so much

    1. Hi Dianne, thanks for the review! I do not calculate the nutrition breakdown for my recipes, but is a free website where you can do it if you’d like

  11. OMG! This was so good! The black salt makes a huge difference. I love how simple and easy it was to make. My store did not carry medium firm tofu so I used firm and it worked out great!!

  12. Just made this and omg it’s so good! And so easy to make! I can’t believe how “eggy” it tastes. Thank you for sharing this recipe!

  13. Yum!!! I only had one block of tofu but made the same amount of the “mayo” so it’s extra creamy.. Also added some diced pickle and topped with paprika also

  14. Loved this! So quick and easy as well. Used regular salt, store bought vegan mayo (used little over 1 cup), added some turmeric and dill, chopped celery for crunch and chopped pickles for little extra flavor!