Eggless Salad

Eggless Salad

Lindsay S. Nixon


  • 12 Ounces  extra-firm tofu
  • 1 Tablespoon  low-sodium soy sauce
  • stalk celery, minced
  • 1 1/4 Tablespoon  nutritional yeast
  • 1 1/2 Tablespoon  Dijon mustard
  • 2 Tablespoons  dill pickle relish
  • 1/2 Teaspoon  turmeric
  • 1/4 Teaspoon  mild curry powder
  • 1/4 Teaspoon  garlic powder
  • 1/4 Teaspoon  onion powder
  • 1/2 Teaspoon  black salt
  • 2 Tablespoons  fat-free vegan mayo
  •   Black pepper, to taste

My long search for the perfect vegan "egg" salad is over! This tofu eggless salad tastes just like the original, only it's fat-free and a whole lot healthier. Black salt is the secret ingredient here. This has quickly became a favorite in our household.

See all sandwich recipes.


If using firm tofu, press for at least 20 minutes. Give extra-firm tofu a good squeeze before starting. Crumble the tofu into a large mixing bowl. Add the remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Season with additional spices, to taste.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!