This tofu egg salad is as flavourful and versatile as the original, but it swaps in extra-firm tofu for the hard-boiled eggs! It’s creamy, delicious, and perfect for meal prep lunches.
I don’t know about you, but I struggle with lunches. I always have our dinners planned out, but lunchtime rolls around and I don’t know what to have. Meal prep lunches like chickpea tuna salad and this tofu egg salad make it easier to fend off that lunchtime decision paralysis.
I make a batch of tofu egg salad on Sunday night, pop it in a storage container, and keep it in the fridge for a few days worth of lunches. The first day I might have it as a sandwich, and the second maybe I’ll add it to lettuce wraps or serve it over a bed of greens. The fact that it’s so versatile means it doesn’t feel repetitive or boring, but I still don’t have to spend any time wondering what to eat for lunch!
Why You’ll Love This Tofu Egg Salad Recipe
- Easy to make . Once you prep the herbs and veggies, this vegan egg salad recipe is just a matter of stirring everything together. It’s so simple!
- Packed with protein . I’m always looking for ways to work some extra protein into my day, and since the base of this salad is tofu, it’s a great source of plant protein.
- Rich flavour and contrasting textures . The crumbled tofu, diced tofu, crunchy pickles, creamy vegan mayo, and crisp celery create a nice blend of textures, while fresh herbs, Dijon, relish, and black salt bring so much flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-firm tofu – Dice half of it, then crumble the rest.
- Relish
- Celery – Diced finely. Celery adds a nice textural contrast to the soft tofu.
- Pickles – Dice these finely too.
- Herbs – I like to use dill and chives.
- Black salt/kala namak – This salt is worth seeking out; if you can’t find it locally, you can purchase it online.
- Seasonings – Sea salt, ground black pepper, garlic powder, and onion powder.
- Vegan mayo – You can use store-bought for convenience or make your own vegan mayo .
- Dijon mustard
- Turmeric – For that golden colour.
- Nutritional yeast
How to Make Tofu Egg Salad
- Combine . Add everything except the diced tofu to a bowl and stir to combine.
- Add the diced tofu . Stir the diced tofu into the bowl.
- Serve . Store the tofu egg salad for meal prep or serve it right away.
Tips for Success
- Press the tofu . To do this, wrap the tofu in a clean kitchen towel (or use paper towels) and place something heavy on top, like a cast iron skillet , for about 30 minutes. This removes excess water from the tofu, allowing it to better absorb flavor. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu .
- Don’t overmix . The more you stir, the more the tofu will break apart. Stir just enough to combine.
- Don’t skip the black salt . Kala namak, also known as black salt, is a key ingredient in this vegan egg salad recipe. Its high sulfur content gives it an eggy flavour that mimics traditional egg salad. If you can’t find black salt, you can use regular sea salt but the flavour of your salad will not be eggy.
Ideas for Serving Tofu Egg Salad
- Toast and sandwiches . Add the tofu egg salad to your favorite bread for a classic sandwich or add it to a slice of toast.
- Lettuce cups . For a lighter option, fill crisp lettuce leaves with this tofu salad.
- Salad . Scoop the tofu egg salad onto a bed of greens.
- Pitas and wraps . Stuff pita pockets with this salad or wrap it up into a tortilla with lettuce.
- Crackers . Serve vegan egg salad with your favourite crackers.
How to Store
Store this tofu egg salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. (I don’t recommend freezing this recipe because the fresh vegetables and herbs will lose their texture and flavour.)
More Easy Vegan Lunch Ideas
- Onigiri
- Fattoush Salad
- Lettuce Wraps
- 15 Minute Vegan Pasta Salad
- Vegan BLT Sandwich
Ingredients
- 1 pound extra firm tofu , pressed for 30 minutes; half diced, half crumbled
- 1 tablespoon relish
- ¼ cup finely diced celery
- ¼ cup finely diced pickles
- 1 tablespoon freshly chopped dill
- 1 tablespoon dried or freshly chopped chives
- ¼ teaspoon black salt/kala namak
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- 1 teaspoon nutritional yeast
Instructions
- Add your crumbled tofu into a bowl with all the seasonings (everything except the diced tofu). Mix everything together thoroughly.
- Add in the diced tofu, stir to combine until it’s coated and enjoy! Serve in a sandwich, on toast, with crackers or by itself.
Notes
This tofu egg salad is as flavourful and versatile as the original, but it swaps in extra-firm tofu for the hard-boiled eggs! It’s creamy, delicious, and perfect for meal prep lunches.
I don’t know about you, but I struggle with lunches. I always have our dinners planned out, but lunchtime rolls around and I don’t know what to have. Meal prep lunches like chickpea tuna salad and this tofu egg salad make it easier to fend off that lunchtime decision paralysis.
I make a batch of tofu egg salad on Sunday night, pop it in a storage container, and keep it in the fridge for a few days worth of lunches. The first day I might have it as a sandwich, and the second maybe I’ll add it to lettuce wraps or serve it over a bed of greens. The fact that it’s so versatile means it doesn’t feel repetitive or boring, but I still don’t have to spend any time wondering what to eat for lunch!
Why You’ll Love This Tofu Egg Salad Recipe
- Easy to make . Once you prep the herbs and veggies, this vegan egg salad recipe is just a matter of stirring everything together. It’s so simple!
- Packed with protein . I’m always looking for ways to work some extra protein into my day, and since the base of this salad is tofu, it’s a great source of plant protein.
- Rich flavour and contrasting textures . The crumbled tofu, diced tofu, crunchy pickles, creamy vegan mayo, and crisp celery create a nice blend of textures, while fresh herbs, Dijon, relish, and black salt bring so much flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-firm tofu – Dice half of it, then crumble the rest.
- Relish
- Celery – Diced finely. Celery adds a nice textural contrast to the soft tofu.
- Pickles – Dice these finely too.
- Herbs – I like to use dill and chives.
- Black salt/kala namak – This salt is worth seeking out; if you can’t find it locally, you can purchase it online.
- Seasonings – Sea salt, ground black pepper, garlic powder, and onion powder.
- Vegan mayo – You can use store-bought for convenience or make your own vegan mayo .
- Dijon mustard
- Turmeric – For that golden colour.
- Nutritional yeast
How to Make Tofu Egg Salad
- Combine . Add everything except the diced tofu to a bowl and stir to combine.
- Add the diced tofu . Stir the diced tofu into the bowl.
- Serve . Store the tofu egg salad for meal prep or serve it right away.
Tips for Success
- Press the tofu . To do this, wrap the tofu in a clean kitchen towel (or use paper towels) and place something heavy on top, like a cast iron skillet , for about 30 minutes. This removes excess water from the tofu, allowing it to better absorb flavor. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu .
- Don’t overmix . The more you stir, the more the tofu will break apart. Stir just enough to combine.
- Don’t skip the black salt . Kala namak, also known as black salt, is a key ingredient in this vegan egg salad recipe. Its high sulfur content gives it an eggy flavour that mimics traditional egg salad. If you can’t find black salt, you can use regular sea salt but the flavour of your salad will not be eggy.
Ideas for Serving Tofu Egg Salad
- Toast and sandwiches . Add the tofu egg salad to your favorite bread for a classic sandwich or add it to a slice of toast.
- Lettuce cups . For a lighter option, fill crisp lettuce leaves with this tofu salad.
- Salad . Scoop the tofu egg salad onto a bed of greens.
- Pitas and wraps . Stuff pita pockets with this salad or wrap it up into a tortilla with lettuce.
- Crackers . Serve vegan egg salad with your favourite crackers.
How to Store
Store this tofu egg salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. (I don’t recommend freezing this recipe because the fresh vegetables and herbs will lose their texture and flavour.)
More Easy Vegan Lunch Ideas
- Onigiri
- Fattoush Salad
- Lettuce Wraps
- 15 Minute Vegan Pasta Salad
- Vegan BLT Sandwich
Ingredients
- 1 pound extra firm tofu , pressed for 30 minutes; half diced, half crumbled
- 1 tablespoon relish
- ¼ cup finely diced celery
- ¼ cup finely diced pickles
- 1 tablespoon freshly chopped dill
- 1 tablespoon dried or freshly chopped chives
- ¼ teaspoon black salt/kala namak
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- 1 teaspoon nutritional yeast
Instructions
- Add your crumbled tofu into a bowl with all the seasonings (everything except the diced tofu). Mix everything together thoroughly.
- Add in the diced tofu, stir to combine until it’s coated and enjoy! Serve in a sandwich, on toast, with crackers or by itself.
Notes
Tofu Egg Salad
Ingredients
- 1 pound extra firm tofu pressed for 30 minutes; half diced, half crumbled
- 1 tablespoon relish
- ¼ cup finely diced celery
- ¼ cup finely diced pickles
- 1 tablespoon freshly chopped dill
- 1 tablespoon dried or freshly chopped chives
- ¼ teaspoon black salt/kala namak
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- 1 teaspoon nutritional yeast
Instructions
- Add your crumbled tofu into a bowl with all the seasonings (everything except the diced tofu). Mix everything together thoroughly.
- Add in the diced tofu, stir to combine until it’s coated and enjoy! Serve in a sandwich, on toast, with crackers or by itself.
Video
Notes
Nutrition
Tofu Egg Salad https://jessicainthekitchen.com/tofu-egg-salad/ August 30, 2024
This chewy, chocolatey no bake cookie recipe is made with a base of oats and peanut butter, making it wholesome, satisfying, and naturally vegan! They’re easy to make, with a short refrigeration time replacing the baking.
When it comes to no bake cookie recipes, it’s important to go into it with the right expectations. No baking means you’re not going to get the same crispy edges and golden brown exterior as you would with a traditional cookie. Instead, these no bake cookies have a soft, chewy texture that is different, but delicious in its own way!
These cookies remind me of peanut butter cups in cookie form thanks to the combination of cocoa powder and peanut butter. Cinnamon adds a bit of warmth, while the oats make the cookies chewy and satisfying. I love no bake cookies as an afternoon snack, but I think they even work as a breakfast—and when you can have cookies for breakfast, you know it’s going to be a great day! (Try my pumpkin chocolate chip oatmeal breakfast cookies too.)
Why You’ll Love This No Bake Cookie Recipe
- Perfect chewy texture . The oats and peanut butter in this recipe create a chewy, satisfying texture that’s impossible to resist.
- Wholesome ingredients . The oats and peanut butter also make these cookies fairly healthy and naturally gluten-free.
- Easy to make . With no baking required, these cookies only require a few minutes of prep time and refrigeration. They’re so simple!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut oil – Coconut oil is key here because it solidifies when refrigerated.
- Plant milk – Any kind you like, as long as it’s unflavoured and unsweetened.
- Granulated sugar
- Brown sugar – Light or dark brown sugar both work.
- Cocoa powder
- Creamy no-stir peanut butter – Don’t use the natural peanut butter that needs stirring before you use it. You really need regular peanut butter for this recipe!
- Vanilla extract
- Quick cooking oats – If you have old-fashioned oats on hand and want to use those instead, you can blitz them in a blender or food processor to chop them up a bit, then measure what you need.
- Ground cinnamon
How to Make No Bake Cookies
- Make the liquid mixture. Warm the coconut oil, plant milk, sugars, and cocoa powder in a pan set over medium heat. Once the oil melts, bring to a boil and cook for 90 seconds, whisking constantly.
- Keep whisking . Remove the saucepan from the stovetop and keep whisking until there are no more bubbles. Stir in the peanut butter and vanilla until the peanut butter melts.
- Put it all together. Fold in the oats and cinnamon until the oats are all moistened.
- Form the cookies. Drop 2-3 tablespoon portions of dough onto a parchment-lined baking sheet. Flatten with the back of a spoon.
- Rest and chill. Allow the cookies to rest at room temperature for 30 minutes, then refrigerate until solid.
Tips for Success
- Use plates for refrigerating if needed . If your cookie sheets don’t fit in your refrigerator, you can place parchment paper on plates or a large platter and use that instead.
- Double the recipe . This no bake cookie recipe can easily be doubled to make more cookies for larger gatherings or parties. Just note that the liquid ingredients will need a little more time on the stovetop to account for the larger volume.
- Be patient . It’s important to allow the cookies to set in the refrigerator before enjoying them. This will ensure they have the perfect texture and hold their shape. You don’t want them falling apart on you!
Variations
- Make them peanut-free . Use almond butter , pecan butter , or cashew butter to make these no bake cookies peanut-free, or swap in sunflower seed butter to make nut-free no-bake cookies.
- Add in some crunch . For added texture, mix in some chopped nuts or crispy rice cereal to the cookie dough before refrigerating.
- Make them more decadent . Chocolate chips would be a fantastic addition to this no bake cookie recipe! Because the mixture will be warm, I recommend pressing chocolate chips into the tops of the cookies after they’ve set for 15 minutes rather than mixing them into the dough.
How to Store
Refrigerate your no bake cookies in an airtight container for up to a week. I recommend letting them come to room temperature before enjoying them.
Can I Freeze This Recipe?
Yes, this no bake cookie recipe can be frozen! Layer parchment paper between the cookies in a freezer-safe container or freezer bag; they will keep for 3 months. When you’re ready to enjoy them, let the cookies thaw at room temperature.
More Vegan Cookie Recipes
- Peanut Butter Banana Oatmeal Cookies
- Chai Sugar Cookies
- Kitchen Sink Cookies
- Gingersnap Molasses Cookies
- Vegan Oatmeal Cookies
Ingredients
- ½ cup coconut oil , 105 grams
- ⅓ cup plant milk , 78 ml
- ¾ cup granulated sugar , 150 grams
- ½ cup brown sugar , 95 grams
- ⅓ cup cocoa powder , 26 grams
- ⅔ cup creamy no-stir peanut butter , 181 grams
- 1 ½ teaspoons vanilla extract , 7 ml
- 2 ¾ cup quick cooking oats , 245 grams
- 1 teaspoon ground cinnamon , 2 grams
Instructions
- Line a baking sheet or two with parchment paper.
- In a medium saucepan, combine the coconut oil, plant milk, sugars, and cocoa powder. Heat over medium heat on the stovetop until the coconut oil has melted and all of the ingredients have combined, stirring frequently.
- Bring the mixture to a boil and cook for 1 ½ minutes, whisking consistently. Remove the saucepan from the heat and whisk until you no longer see bubbles.
- Stir in the peanut butter and vanilla. Keep stirring until the peanut butter has fully melted into the coconut oil mixture. Stir in the oats and cinnamon until all of the ingredients are thoroughly combined.
- Drop 2-3 tablespoon-sized portions of dough onto the prepared baking sheet, leaving 1 ½ inches of space between each portion. Lightly press each cookie down with the back of a spoon.
- Allow the cookies to set at room temperature for 30 minutes, and then pop them in the fridge* until hardened.
Notes
- If your cookie sheets don’t fit in the fridge, you can stack the cookies on a plate lined with parchment paper with additional sheets of parchment paper between each layer.
- To store : Refrigerate your no bake cookies in an airtight container for up to a week. I recommend letting them come to room temperature before enjoying them.
- To freeze : Layer parchment paper between the cookies in a freezer-safe container or freezer bag; they will keep for 3 months. When you’re ready to enjoy them, let the cookies thaw at room temperature.
