Vegan Tofu "Egg" Salad

September 21, 2010
0 Ratings
  • Serves 2
Author Notes

Cooking with tofu is great because it can take on just about any flavor/seasoning. —nannydeb

What You'll Need
  • 1 block "lite" firm tofu (mine was 12.3 ounces)
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric
  • 1 tablespoon Dijon mustard
  • 1 tablespoon celery and celery leaves, minced
  • 1 tablespoon onion, minced
  • squeeze lemon juice
  • salt & pepper to taste
  • 4 slices whole wheat bread
  1. Tofu is packed in water which you should remove for a better consistency and to better soak up the flavoring. Remove it from the packaging and wrap the block of tofu in a cheesecloth or paper towels and place it on a plate with a plate or skillet on top of it to squish out some of the liquid. You may have to change out the paper towels and replace them at least once. Let it sit for 15 - 20 minutes or, if you plan ahead you can let it sit overnight in the fridge to remove more water.
  2. Once the water has been removed, crumble the tofu into a bowl and add the remaining ingredients and mix well.
  3. Divide the tofu mixture into two sandwiches and serve.

See what other Food52ers are saying.

  • Alrack21
  • HalfPint
  • savorthis
  • aargersi
  • mrslarkin

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

12 Reviews

aunt C. September 16, 2014
The recipe doesn't call for cooking anything. I make a vegan eggless egg salad but with homemade (eggless and oil-less) mayo.
Alrack21 March 28, 2013
SO good!! I made this for lunch today, I loved it! Very excited to find a new, good recipe :)
HalfPint August 15, 2012
Looks like the Eggless Egg Salad that Trader Joe's use to carry, that I totally loved. I'm very excited about making this recipe.
savorthis August 7, 2012
How interesting! I make a version of this all the time (with the turmeric and mustard and mayo), but I have never cooked it or added nutritional yeast (which I use quite a bit in nut creams). I bet those are great modifications.
aargersi October 15, 2010
Today I am eating this on salad greens with some Bubbies bread and butters thrown in - yum!
aargersi October 14, 2010
I just ate this for lunch. I didn't even let it cool down much, had it warm on wheat - it is SO GOOD! I may never eat eggy egg salad again! ps I added extra onions because that's how I roll
jstew52 September 28, 2010
Been dabbling with going vegan. This sounds really appealing. Have all the ingredients except the tofu, wouldn't you know it!
mrslarkin September 24, 2010
This sounds great!
drbabs September 21, 2010
What does the nutritional yeast do in this recipe? I've never used it before. Thanks.
nannydeb September 21, 2010
Nutritional yeast adds a rich flavor. I also put it on popcorn and in soups. My sister uses it to make a sauce for potatoes too that's very tasty.
drbabs September 21, 2010
aargersi September 21, 2010
need to buy nutritional yeast then I am making this ... been waiting for this recipe!!!! Thanks!