3 ratings

Eggless Salad


Eggless Salad

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.

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  • 12 Ounces extra-firm tofu
  • 1 Tablespoon low-sodium soy sauce
  • 1 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


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.