Tofu Egg Salad

Tofu Egg Salad

Tofu Egg Salad is deceptively delicious if you’re looking for a lean protein that is relatively low in calories and fat. Serve as a sandwich or wrap with lettuce and tomato and impress your tofu-skeptical friends with this easy to prepare dish.


Serves: 5

Tofu Egg Salad

  • One 14 oz. block of extra firm tofu, pressed
  • 2 medium dill kosher pickles, finely minced
  • 5 celery stalks, finely minced
  • 1 garlic clove, minced
  • 2 Tbs pickle juice from the jar
  • 5 scallions, chopped
  • 1/3 cup vegan mayo
  • 2 Tbs dijon mustard
  • 1 tsp dried dill
  • 2 tsp black pepper
  • Salt to taste


  1. To ensure the tofu is sufficiently dry, cut the block in half, along its width, and then cut into 8 equal sections.
  2. Wrap four sections in a paper towel, layer on top the other four sections, and cover with a paper towel. Place on a plate and weigh it down to be pressed by using a cast-iron skillet or a cookie sheet weighted with a cookbook or pot. Press for 20-25 minutes at least.
  3. Meanwhile, prepare your remaining ingredients.
  4. Remove excess liquid from the tofu and lightly crumble by hand into a large mixing bowl.
  5. Combine with celery, pickles, pickle juice, seasonings, vegan mayo, and dijon mustard.
  6. Fold together carefully with a rubber spatula.
  7. Store in an airtight container in the refrigerator for up to 5 days.
  8. Serve the tofu egg salad as a sandwich or wrap with lettuce and tomato or enjoy as a high-protein snack with rice crackers.

Nutrition Information

Nutrition Disclaimer

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