Vegan Egg Salad (Tofu-Based, 10 Minutes)
This vegan egg salad uses crumbled medium-firm tofu in place of egg whites and a blended cashew dressing in place of mayo, with turmeric for colour, mustard for bite, and nutritional yeast for a faint savoury depth. The result is creamy, protein-rich, and genuinely close to the texture of a classic egg salad. It takes 10 minutes, one bowl, and a blender. No cooking required. Vegan, gluten-free, soy-dependent as written (see substitutions for soy-free options). Works on toast, in a sandwich, over a salad, or straight from the bowl. Keeps refrigerated for 3 days.
The trick that makes this work is the cashew dressing rather than store-bought vegan mayo. Soaked raw cashews blended with lemon juice, vinegar, mustard, and a splash of water make a creamy, tangy base that coats the tofu the way mayo coats egg. Turmeric gives the pale tofu a convincingly yellow tint. It is not an exact replica of egg salad, but it scratches the same itch: creamy, slightly tangy, good on bread, satisfying as a quick lunch.
This Recipe Works If You Need
- 10 minutes, no cooking? Yes. The only prep is pressing the tofu and soaking the cashews (soak them in the morning and you are ready to go).
- High protein and vegan? Yes. Tofu and cashews together provide a good amount of plant protein per serving.
- Gluten-free? Yes, as written. Serve on gluten-free bread or over leaves.
- No blender? Use store-bought vegan mayo instead of the cashew dressing. The flavour is less complex but still good.
- Meal prep? Yes. Makes 3-4 servings and keeps in the fridge for 3 days.
Why You’ll Love This Recipe
- The cashew dressing is better than store-bought vegan mayo. It is tangier, more flavourful, and has no additives. Once you make it, you will use it for other things too.
- The texture is genuinely satisfying. Crumbled medium-firm tofu has a slightly springy chew that mimics chopped egg white reasonably well, especially once coated in the dressing.
- One bowl, one blender, ten minutes. No chopping beyond the tofu and chives. No cooking. The kind of recipe you can make while half-asleep before work.
- Versatile. Works on toast, in wraps, stuffed into pitta, spooned over a green salad, or eaten with crackers. The base recipe is neutral enough to go many directions.
Ingredient Notes
Tofu: Medium-firm works best here. It crumbles into irregular pieces that mimic the chunky texture of chopped egg white. Firm tofu is drier and produces a more dense, less creamy result. Silken tofu is too soft and makes the salad wet. Press the tofu well before using: wrap it in a clean tea towel and press firmly for a few minutes, or use a tofu press for 15-20 minutes. The drier the tofu, the better the dressing clings to it.
Cashews: Raw, unsalted, soaked in cold water for at least 2 hours (or in hot water for 30 minutes). Soaking softens them so they blend into a completely smooth, creamy dressing without grittiness. If you skip soaking, even a high-powered blender will leave some texture. Drain and rinse before blending.
Turmeric: Purely for colour. It turns the pale tofu a convincing yellow and gives the finished salad an egg-like appearance. The amount needed is small enough that you will not taste it. Do not skip it if you want the visual effect.
Nutritional yeast: Adds a faint savoury, slightly cheesy depth to the dressing. Not strongly flavoured, but it rounds out the cashew base and adds a little extra protein. Find it in health food shops or large supermarkets.
Mustard: Dijon or spicy brown mustard both work. Mustard adds sharpness and acts as an emulsifier in the dressing, helping it stay creamy. Yellow mustard is milder if you prefer a gentler flavour.
Tahini: A small amount adds a subtle nuttiness and helps the dressing bind. It is not strongly flavoured at this quantity. If you do not have it, a little extra cashew or a teaspoon of almond butter works as a substitute.
Tips for the Best Result
- Press the tofu well. The most important step. Wet tofu makes the dressing slide off and the salad watery. Press for at least 10-15 minutes.
- Blend the dressing until completely smooth. Blend for at least 60-90 seconds, scraping down the sides. Any graininess in the dressing will be noticeable in the finished salad.
- Crumble the tofu by hand into varied sizes. Some smaller crumbles and some larger chunks give a more interesting texture than uniform pieces. It also looks more like a real egg salad.
- Taste and adjust before serving. The right balance of lemon, vinegar, and mustard varies by brand and personal preference. Start with the recipe amounts, then taste and add more acid or salt as needed.
- Chill for 30 minutes before serving if you have time. The flavours meld as it sits and the texture firms up slightly in the fridge, which makes it easier to spoon onto toast without it falling off.
Substitutions
No cashews / nut-free: Replace the cashew dressing with 3-4 tablespoons of store-bought vegan mayo. The result is simpler in flavour but still works well. Sunflower seed butter blended with water, lemon, and mustard is a good nut-free homemade alternative.
Soy-free: Replace the tofu with cooked, drained white beans (cannellini or butter beans). Mash roughly with a fork, leaving some texture. The flavour is milder than tofu but the creamy dressing carries it well.
No nutritional yeast: Simply omit it. The dressing will be slightly less complex but still very good. A little extra lemon juice compensates for the lost depth.
No tahini: Use a teaspoon of almond butter or simply leave it out. The dressing will be slightly thinner without it but the flavour is not significantly affected.
Herbs: Chives are classic but flat-leaf parsley, dill, or a combination works well. Dill in particular gives the salad a more distinctly Eastern European egg salad character.
Variations
- With celery and red onion: Add finely diced celery and a little finely diced red onion for crunch and sharpness. This is the classic American egg salad addition and it works just as well here.
- Curried version: Add half a teaspoon of curry powder to the dressing and swap the chives for fresh coriander. Serve in a wrap with mango chutney.
- With capers and pickles: Fold in a tablespoon of capers and some finely chopped dill pickles for a briny, more complex flavour. Very good on rye bread.
- Lazy version: Skip making the cashew dressing entirely. Use 3-4 tablespoons of store-bought vegan mayo, mix with pressed and crumbled tofu, add turmeric, mustard, lemon juice, and herbs. Ready in 5 minutes.
Storage
Store in an airtight container in the fridge for up to 3 days. The texture holds well and the flavour improves slightly on day two. Do not freeze: the tofu becomes spongy and the dressing separates after thawing.
If you are making it for meal prep, store the dressing separately and combine just before serving to keep the tofu from getting soggy. This is especially worth doing if you are packing it for lunch.
Try it on Vegan Cream Cheese toast, or alongside more plant-based protein ideas. For more quick vegan meals, browse all vegan recipes.
Vegan Egg Salad (Tofu and Cashew Dressing)
Ingredients
- 2 cups tofu medium-firm, chopped
- 1 cup cashews soaked
- 1 Tbsp nutritional yeast
- 1 tsp tahini
- 1 Tbsp Dijon or spicy mustard
- 1 tsp lemon juice
- 1 tsp white vinegar
- ½ tsp turmeric
- 2 Tbsp fresh chives or green onions chopped
- salt & pepper
Instructions
- Press the tofu and squeeze as much liquid out of it as you can. Chop it as fine as you like.
- Transfer the cashews to a blender. Add nutritional yeast, tahini, mustard, turmeric, lemon juice and vinegar, and 1/4 cup water. Blend well.
- Combine the tofu and “mayo” in a bowl with chopped chives. Season with salt and pepper.
- Tip: If you want the super-lazy version of this recipe, simply use vegan mayo combined with tofu and herbs. Not the same flavor, but still good.
Notes
Frequently Asked Questions
It is creamy, slightly tangy, and mildly savoury, with a texture that is reasonably close to a classic egg salad. It does not taste exactly like egg, but it has the same general profile: soft protein pieces coated in a creamy, mustardy dressing. The turmeric gives it a visual resemblance to egg salad that is part of what makes it satisfying as a substitute.
Yes, for the smoothest result. Unsoaked cashews, even in a high-powered blender, often leave a slightly grainy texture in the dressing. Soak in cold water for at least 2 hours, or in hot water for 30 minutes if you are short on time. Drain and rinse before blending. If you genuinely cannot soak them, use store-bought vegan mayo instead and skip the blending step entirely.
Medium-firm tofu gives the best texture: it crumbles into pieces with some bite rather than turning mushy. Firm tofu is drier and produces a chewier result. Silken tofu is too delicate and makes the salad wet. Whatever you use, pressing it well before crumbling is important, as excess water in the tofu dilutes the dressing and makes the finished salad watery.
Yes. Skip the cashew dressing entirely and use 3-4 tablespoons of store-bought vegan mayo instead. Combine it with the pressed and crumbled tofu, add turmeric, mustard, a squeeze of lemon, and your herbs, then season to taste. It is a simpler flavour but perfectly good, and it cuts the prep time to about 5 minutes.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Perfect, very similar to the original one! Yum!