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  • Writer's pictureSam Deetjen

Tofu Egg Salad

Updated: Apr 13, 2020

I have always been the biggest tofu hater, but recently I've been trying to learn to like it. Turns out I can handle tofu as long as it's not extra firm. The texture just weirds me out. But this tofu egg salad is so amazing!


1 block medium firm tofu

4-5 tablespoons vegan mayo (find my recipe here!)

2 teaspoons dijon mustard

1 & 1/2 teaspoons lemon juice

2 tablespoons nutritional yeast

1/2 teaspoon turmeric

1/2 teaspoon black salt (kala namak)

salt & pepper, to taste

-Drain tofu. Break it up into a bowl and use a fork to mash the pieces as small as you'd like.

-Add all other ingredients and mix together.

-Refrigerate and eat as is or use on sandwiches/wraps/crackers.


-Garnish with chives, fresh dill or parsley!

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