Vegan Eggless Egg Salad

"This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain!"
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Ready In:




  • Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
  • In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
  • Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
  • Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
  • Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
  • The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!

Questions & Replies

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  1. Totally boring, a waste of good tofu. I could never figure out how to make it good.
  2. Love this recipe. Very easy to make and delicious!


:) I'm just a 16 year old vegan guy who loves to cook and screams in the band Staring Into Victory! Check us out! also! if you ever have any questions, comments, or any type of acknowledgements for me personally, feel free to send them to and I'll respond to you within 1 day! I will be posting a lot of recipes on here but since I don't have a premium membership they take time to show up, so please check back! :) It would mean the world to me if you took pictures, reviewed and rated my recipes, good or bad! I'm always up for any bad opinions because it will just improve me as a chef! Your opinions matter to me :) I'm an aspiring vegan chef, and your time and honesty may just help me get there :) Love you all!
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