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You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap or serve on toast. 

Tip: To soak cashews, place them in a bowl and cover with very hot water. Let stand 30 minutes; drain.

Vegan Egg Salad - Diced potatoes, celery, and other veggies and herbs shown tossed together for a vegan egg salad, in a green bowl on a concrete table

Ingredients

  • 6 oz. extra-firm silken light tofu
  • 1½ cups ½-inch cubes peeled potatoes, cooked
  • ½ cup chopped celery
  • ½ of a small onion, chopped (¼ cup)
  • ¼ cup sliced radishes
  • 2 tablespoons soaked raw unsalted cashews (see tip in intro)
  • 1 tablespoon nutritional yeast
  • 2 teaspoons yellow mustard
  • ⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • Freshly ground black pepper, to taste
  • Paprika
  • Red leaf lettuce leaves
  • 4 crispbread crackers

Instructions

  1. Place tofu between paper towels. Top with a plate weighted with an unopened can of food. Let stand 30 minutes to press out as much liquid as possible, replacing paper towels once during pressing. Cut tofu into ½-inch cubes. In a large bowl toss together tofu, potatoes, celery, onion, and radishes.
  2. In a small food processor or blender combine cashews, nutritional yeast, and mustard. Process until smooth, gradually adding plant milk until dressing is the consistency of ranch dressing. Add dressing to vegetables; gently toss to coat.
  3. Season with pepper and sprinkle with paprika. Serve on red leaf lettuce with crispbread crackers.
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Comments (7)

(5 from 3 votes)
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Erik B1 week ago
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Your ingredient list calls for “extra firm silken tofu”. Confusing since all the tofu brands around me come in either Silken (soft), firm, or extra firm. Extra firm silken seems kinda like asking for boiling hot ice water. Clarification please?

Laura1 week ago
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I believe it means to get the shelf stable kind over the refrigerated, it’s softer but still comes in soft/firm/x firm.

Tonja2 months ago
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I have never eaten tofu before, but had recently purchased some to try it as we have recently gone vegan. I saw this recipe and it seemed at least plausible that I would like it (especially after having tried the No-Tuna Salad Sandwich, which is a fav of ours! We make this almost weekly to have on hand.). Well, I just finished making my first batch and it seems quite tasty…even a little bit warm. Guessing after I refrigerate it for a bit it will be even better! This site has truly been a lifesaver for vegan recipes. Almost everything we have tried off of here has been 4 and 5 stars!

Aimee B.5 months ago
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I’m sure it’s tasty, but why not just call it potato salad? That’s what it is…

VeggieTater1 week ago
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Because instead of just resorting the the familiarity and harms of egg salad, a far healthier stand-in that tastes similar grabs attention.

Ana lewellen5 months ago
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This is the Mother load of goodness. I had some sprouting lentils just breaking, so I cook I. Water about 20 minutes, they are intact but cooked. Since they been two days wet. They are soft. So the water has vegetable bullion and boil. Drain and add to the almost egg salad. I add more mustard and capers, also you can add green olives. No onions those are last moment touch. Uncooked onions are not my favorite.
Like to make sandwich, eat as a side all week long. Potatoes are best food. When you’re in this life style your blood sugar is perfect. Potatoes and make them often for your health.

Renée Thiffault6 months ago
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Excellent

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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