Tofu “Egg” Salad

This image courtesy of Joseph DeLeo

Editor's Note: Here's a conundrum for you. If you can't eat eggs, but have a taste for egg salad, what should you do? Try this recipe for Tofu “Egg” Salad, of course! This recipe is easy to make and only has three steps to it — really! This make-ahead tofu egg salad recipe is perfect for lunch or a light dinner. You can serve it on a bed of mixed greens or on your favorite hearty sandwich roll. You'll love the hearty texture and crispy crunch of this recipe, as it is loaded with a generous portion of fresh vegetables. If you're looking for a new and easy vegetarian recipe to try, then put this tofu egg salad at the top of the list!

Surprisingly similar to the real thing! Serve this as you would regular egg salad—in a sandwich (on whole-grain bread or in a whole-wheat pita), or on a bed of greens, accompanied by olives, tomatoes, and fresh, raw vegetables.

This keeps for up to 5 days in a tightly covered container in the refrigerator.




Total Timeunder 1 hour

Make Ahead RecipeYes

Occasional Fresco, Buffet, Buffet Meal, Family Get Together, Picnic, Pool Party, Tailgate Party

Recipe CourseMain Course

Dietary ConsiderationVegetarian


Taste and TextureCreamy, Crunchy, Light

Type of DishSalad


  • 6 ounces very firm tofu or nigari tofu
  • 1 scallion, finely minced (include the green part)
  • 3 tablespoons grated carrot
  • ¼ cup finely minced celery
  • ¼ cup finely minced red bell pepper
  • 2 tablespoons toasted sunflower seeds
  • 2 tablespoons mayonnaise
  • ¼ teaspoon salt (or to taste)
  • Freshly ground black pepper


  1. Cut the tofu into tiny dice and transfer to a medium-size bowl.

  2. Add the remaining ingredients and mix gently.

  3. Cover tightly and chill until cold.


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