Whip up this no cook tofu salad sandwich for an easy lunch! This super easy vegan egg salad made with tofu is great for when you don't feel doing much cooking.

It's a heat wave outside and sometimes I don't feel like doing much cooking, especially when I have to turn on my oven.

This vegan egg salad recipe made with tofu is a great option when you don't feel like cooking.

It takes just a few minutes to make this simple, delicious tofu egg salad.

I like to serve this vegan egg salad on sliced white bread with lettuce with some chips on the side. This is the perfect quick and easy summer lunch.

what you need to make the tofu egg salad:

Tofu- I like to use organic extra-firm tofu for the tofu egg salad. I like to press and drain the tofu, but if you're short on time you can squeeze the towel with a kitchen tofu to remove some of the liquid.

Vegan Mayo- The mayo will create a creamy, tofu egg salad sandwich.

Mustard- I'm obsessed with mustard and for this recipe, I really like using the dill pickle mustard from Trader Joe's. This is a seasonal item and one of my favorites. You can also use regular yellow mustard.

Dill pickle juice- The pickle juice adds a nice pop of acidity to the tofu salad.

Sweet pickle relish -The relish adds a great crunchy texture.

Fresh Dill- A few tablespoons of chopped fresh dill adds a nice pop of freshness.

Turmeric- A tiny pinch of turmeric makes to tofu yellow, just like traditional egg salad.

Black salt- Creates an eggy, sulfur flavor.

Green Onion- I like adding both the green and white parts of the green onion to the tofu.

what gives the tofu an eggy flavor

To achieve that sulfuric egg flavor, a little bit of black salt provides that traditional egg flavor. Black salt is also know as kala namak.

You can find kala namak at your local Indian grocery store or online.

how to make the tofu egg salad

First, you'll want to press and drain the tofu for about 20-30 minutes.

If you don't have a tofu press, you can wrap the block of tofu in paper towels or a clean kitchen towel. Place a heavy object on top of it, like a cast iron pan, and let it press for 20 minutes.

Once the tofu is pressed, add it into a bowl and mash.

I'm obsessed with this masher. It is the perfect tool for crumbling tofu. If you make a lot of tofu scrambles, you need to add this mashing tool to your kitchen. It's the best!

Next, add in the vegan mayo, mustard, pickle juice, relish, dill, turmeric, salt, and green onion. Mix the tofu mixture until combined.

Cover the vegan egg salad and refrigerate for 30 minutes before eating, to let the flavors meld together.

Serve the tofu salad on bread with lettuce.

This is such a great recipe that doesn't require much work.

If you're looking for a protein packed plant-based lunch idea, give this vegan tofu egg salad a try.

more tofu recipes to try:

• Easy Tofu Tacos
• Za'atar Tofu
• Roasted Butternut Squash, Apples and Tofu with Gravy
• Sriracha Tofu
• Chile Lime Tofu

If you make this recipe, be sure to leave a comment letting us know how you like it.

Happy Cooking!
Jeni