The Six Million Dollar Tofu Egg Salad

The Six Million Dollar Tofu “Egg” Salad ~

Vegan version of egg salad with extra-firm tofu, fresh veggies, and a perfectly seasoned dressing.

Serve as a sandwich filling on toasted bread with fresh fruit or a simple green salad on the side.

This post was updated on February 3, 2025.

Easy Vegan Egg Salad Recipe

I recently received a complimentary advance copy of Mastering the Art of Vegan Cooking by Annie and Dan Shannon, and the first recipe I tried out of this beautiful book was The Six Million Dollar Tofu “Egg” Salad. It’s a plant-based spin on traditional egg salad.

I admit that the catchy title is what drew me in, and there’s a cute story that goes along with it. Also, right there next to the recipe is a nifty little trick for making tofu less mushy and more scrambled egg-like in texture by freezing it first. 

This simple technique transforms the texture of the tofu, making it firmer and more sponge-like, ideal for soaking up marinades and sauces. Once the block of tofu is thawed and crumbled, it takes on a satisfying and somewhat chewy consistency that mimics scrambled eggs. 

Who knew? Well, lots of people – apparently – since this is actually a tried and true technique, but it was news to me – and it worked! Freezing is a game-changer for anyone who’s struggled with mushy tofu, and it’s such an easy step to incorporate.

My Recipe Review

I made this vegan tofu egg salad yesterday and served it open-face on toast for dinner. The result was delicious, with flavors and textures that only got better the longer it sat in the fridge. Although the recipe recommends chilling for three hours, I highly suggest letting it rest overnight to let the flavors fully meld.

To finish, I added a touch more dill and a pinch of salt and pepper, which gave the dish just the right kick. This is a reliable and easy recipe that I’ll definitely make again.

Ingredients Needed for The Six-Million Dollar Tofu “Egg” Salad

You will need the following: 

• 1 (16-ounce) package extra-firm tofu, drained
• 1/3 cup vegan mayonnaise recommend Vegenaise or Just Mayo
• 2 medium dill pickles diced
• 1/4 cup chopped kale leaves
• 2 stalks celery diced
• 1 1/2 teaspoons chopped fresh dill
• 1/4 red onion diced
• 2 1/2 teaspoons Dijon mustard
• 1/4 cup nutritional yeast
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon celery seed
• 1 teaspoon tahini
• 1/2 teaspoon lemon juice
• 1/2 teaspoon grated lemon zest
• toast, optional for serving

Ingredient Notes

• Extra-firm tofu: Freezing and thawing the tofu gives it a more egg-like texture. Be sure to press it well to avoid excess moisture. 
• Vegan mayonnaise: Use your favorite brand (Vegenaise or Just Mayo work well) to achieve the base for the creamy dressing.
• Dill pickles: Adds a tangy crunch and a classic “egg salad” flavor. Adjust the amount to suit your taste.
• Kale leaves: A little kale adds freshness and nutrition, but chopped spinach or green onions can work as a substitute.
• Celery: Provides a crisp texture that complements the creamy tofu.
• Fresh dill: Essential for that herby, slightly citrusy flavor—feel free to add more if you love dill!
• Red onion: Brings a mild sweetness and crunch, but yellow onion or green onion can also be used.
• Dijon mustard: Adds a zesty depth to the dressing. Regular yellow mustard can be used if needed.
• Nutritional yeast: This key ingredient gives the salad a rich, cheesy, umami eggy flavor—don’t skip it!
• Spices (cumin, onion powder, garlic powder, turmeric, celery seed): These seasonings provide warmth, depth, yellow color, and savory flavor.
• Tahini: A small amount of tahini adds creaminess and a hint of nuttiness.
• Lemon juice and zest: Brightens up the dressing with a subtle touch of citrus.
  

How to Make The Six-Million Dollar Tofu “Egg” Salad

The following is the preparation method as it appears in Mastering the Art of Vegan Cooking.

STEP ONE; In a large bowl, use a fork to gently mash the tofu into bite-size pieces – not into a paste.

STEP TWO: Using a large spoon, stir in the mayo, pickles, kale, celery, dill, and red onion.

STEP THREE: In a separate bowl, whisk together the mustard, nutritional yeast, cumin, onion powder, garlic powder, turmeric, celery seed, tahini, lemon juice, and lemon zest.

STEP FOUR: Add the mustard mixture to the tofu mixture and stir gently to combine.

STEP FIVE: Cover and refrigerate 3 hours and serve.

How to Serve Eggless Salad

• Classic Sandwich: Pile it onto toasted slices of bread with lettuce, tomato, and sprouts for hearty, satisfying egg salad sandwiches.
• Wraps or Pitas: Spoon the salad into whole-grain wraps or pita pockets. It’s also great for lettuce wraps.
• Salad Topper: Use this tofu salad as a topping for mixed salad greens or chopped romaine, adding an extra layer of protein and flavor.
• Stuffed Vegetables: Hollow out tomatoes, bell peppers, or avocados and fill them with the salad for a fancy twist.

FAQs

• Can I use soft tofu or medium firm tofu instead of extra-firm tofu? No, silken tofu and medium-firm tofu are both too soft for this recipe. Stick with extra firm tofu for the best texture.

• Do I need to press the tofu? No, you can skip the tofu press for this recipe. Pressing isn’t necessary, but draining the tofu well is essential for removing excess moisture achieving the best texture.

Storage