This basic vegan egg salad is 100% not made of eggs, and it makes great sandwiches—it tastes especially good on some lightly toasted sourdough.

Vegan egg salad is one of the easiest things to do with tofu, like, ever. You don’t have to cook it or marinate it or anything—all you have to do is squish it.

Most tofu comes packed in water, and you need to squeeze the water out of it for most recipes. There are many different ways to press water out of tofu, but for this recipe, I have my own method.

I puncture the top of tofu package a few times with a fork, then holding it over the sink, I twist it and squish it and squeeze out as much water as I can. This method has the extra advantage of pre-mashing the tofu. 

Just peel the wrapper back and dump it into a bowl. If it’s not mashed enough, squish it a bit with your hands (or a fork if you don’t like to get messy). Then add your traditional egg salad seasonings and a whole lot of vegan mayo.

Basic Vegan Tofu Egg Salad

Serves 4

Ingredients:

Directions:

1. Drain the tofu any way you please, and then mash it until there are no large chunks. 
2. Add the mayo, mustard, and seasonings, then stir everything together. 
3. You’re done! Pile it on a sandwich with some fresh lettuce and you’re good to go. Store it in a sealed container in the refrigerator up to 1 week.

• 1 package of tofu (firm or extra firm)
• 1/2 cup vegan mayo (I like Vegenaise)
• 1 teaspoon yellow mustard  
• green onions or chives
• pepper and salt to taste
• nooch (optional)
• paprika or black pepper 
• garlic powder or curry powder 

Pro tip: Minced fresh herbs like dill or parsley are always a nice addition. I added some fennel fronds to mine because I needed to use them.