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Eggless “Egg” Salad

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Eggless “Egg” Salad
  • 1 Servings
  • 25 mins Prep Time
  • mins Total Time
  • 190 Cal/Serving

Nutritional Facts

Cal./Serving 190
Total Fat 9g
Saturated Fat
Trans Fat
Sodium 460mg
Carbohydrates 16g
Dietary Fiber
Sugars 7g
Protein 13g


1 pkg Nasoya® Extra Firm Tofu, or Nasoya® Extra Firm Twin Pack, drained
1/4 cup mayonnaise or vegan mayonnaise (may add more if too dry)
1/2 small yellow onion, finely chopped
2 stalks of finely chopped celery
2 carrots, grated
2/3 cup fresh dill
2 tbsp fresh lemon juice
1 tbsp agave or brown rice syrup
1 tbsp stone ground mustard
2 tsp turmeric (to simulate the yellow color of the egg yolk—can add more for taste or color)
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp garlic powder (optional)


  1. Press the tofu to release the moisture.
  2. Crumble the tofu with your hands over a large bowl.
  3. Whisk in the mayonnaise or vegan mayonnaise with a large fork. Add turmeric, garlic powder, sea salt, black pepper. Whisk to incorporate. The yellow color will become enhanced over time.
  4. Add lemon juice, agave, mustard, chopped onion, celery, carrots, and dill.
  5. Refrigerate for 30 minutes to allow the flavors to develop.

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!