Eggless Egg Salad Recipe -
  • READY IN 30 mins

Eggless Egg Salad

Recipe by  

"This is an easy tofu egg salad recipe."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. In a large pot over medium-high heat bring water, vinegar and salt to a boil. Stir in tofu and return to a boil. Reduce heat to medium and simmer 15 minutes. Drain.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2004

This was soo awesome! I was really skeptical because I have yet to find a way to make tofu yummy to me, I used some Nasoya Nayonaise to mix the egg salad and it's the first time I've liked the tofu or the Nayonaise. I used expired tofu and it still turned out great!

Most Helpful Critical Review
Jan 27, 2006

I think I'll try the one posted by the Sara Lee company....that one looked like it had more than just tofu, water, vinegar and salt!


18 Ratings

Nov 06, 2003

I love eggless egg salad -- it's so easy and versatile, and you can spice it up however you like! Give it a whirl!

Dec 08, 2004

It is amazing how close this is to real egg salad. My husband (who is not vegan) really loved this! I will definitely make this again!

Apr 22, 2004

If you closed your eyes while eating it you'd think it was real egg salad. I cut the tofu into small tiny cubes instead of mashing it. Mmm...

Oct 14, 2010

I wasn't sure how I was going to rate this but decided to go with 3 stars because it is a good base but needs so much more. I cubed the tofu and tossed it with soy sauce, cooking sherry, red wine vinegar, balsamic glaze and salt/pepper. I didn't measure any of these. I then brought water to a boil and added the marinated tofu and cooked for 15 minutes. While it was cooking I coarsely chopped celery, onion and water chestnut. Once the tofu was cooked, I drained it and added it to the vegetables. I used mayo (because I wasn't sure how it was going to turn out) and added more salt to taste. This turned out delicious. I am allergic to eggs but love egg salad. This is the perfect substitue. A couple of changes I may make next time: I love spicy so I may add either horseradish or jalepeno. I will substitue half the mayo with greek yogurt. And I will let the tofu marinate longer. I would also cut the tofu a bit smaller so that it resembles chopped egg more. So the recipe as is will bore you. But it is a great starting point and can please any taste with some tweaking.

Jul 30, 2008

I love this recipe. I use it as a starter for "eggless salad" and add some nayonaise and spices to the flavor I like. The best thing about this recipe for me is that it is perfect to use on tofu that is at its "use by date". I cook it up quickly, then make the salad the next day.

May 11, 2008

I'm sorry but it is vingear tofu not Eggless Egg Salad. Since the tofu takes the flavor from the ingredients NOT from itself which is extremely bland almost flavorless esp for Western tastebuds, this is pure vinegar. Which is ok if you like to drink vinegar. It needs more than just the vinegar to make it "egg salad"


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  • Calories
  • 110 kcal
  • 6%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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