Main DishSaladsVegan/Plant based Recipes

Vegetarian Egg Salad

This plant based take on traditional egg salad takes 1/4 of the time to make AND is a healthier option with no cholesterol. Oh, and it also has a ZING of flavor!

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Vegetarian Egg or Chicken Salad

Course Main Course, Salad
Cuisine American, gluten free, Vegan, vegetarian
Keyword tofu, tofu egg salad, vegan egg salad
Prep Time 15 minutes
Servings 10
Calories 29kcal
Author Lucia Tiffany MPH


  • 1 ½ lbs. Tofu extra firm water pack
  • cup Green onions chopped
  • ½ cup Celery chopped finely
  • ½ cup Lemon juice
  • ¼ tsp. Turmeric
  • ¼ tsp. Garlic powder or 1 fresh garlic clove minced
  • ¾ tsp Salt
  • 1 ½ Tbs. Nutritional Flake Yeast
  • 1 ½ cups Soy Mayonnaise
  • ½ tsp. Paprika sweet


  • Crumble the tofu well.
  • Mix all ingredients together thoroughly.
  • Allow to chill. Flavor is even better the 2nd day!
  • To make chicken salad, freeze the tofu at least 8 hours, allow to thaw and squeeze out as much water as possible, then follow instructions 1-3.
  • For a Variation: Add ¼ c. finely chopped red bell pepper.


Courtesy of Vicki Griffin from her book, Guiltfree Gourmet.


Serving: 0.5cup | Calories: 29kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 5846mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 0.2mg
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