Skip to content
Join Life Time

Tofu “Egg” Salad

This vegan, mayo-free "egg" salad can be served on your favorite sourdough bread or as a filling for lettuce wraps.
vegan egg salad served on toast
  • Makes 4 ½ cups
  • Prep Time 10 minutes
  • Cook Time 0 minutes


  • 14 oz. firm tofu
  • ½ tsp. sea salt, divided
  • 1 ripe avocado, halved and pitted
  • ¼ cup chopped red onion
  • 2 tbs. lemon juice
  • 1 tsp. Dijon mustard
  • ½ tsp. freshly ground black pepper
  • ½ cup diced green bell pepper


Remove the tofu from the packaging and place on a clean kitchen towel. Sprinkle with half of the salt and allow to sit for five minutes to release additional moisture. Pat dry.
Add the avocado flesh, red onion, lemon juice, mustard, remaining salt, and black pepper to a food processor, and blend until smooth. Transfer to a mixing bowl.
Roughly crumble the tofu into the mixing bowl and fold it into the avocado mixture. Stir in the diced bell pepper. Taste and add more salt, pepper, or lemon juice as needed, then enjoy within two days.

Photography: Terry Brennan; Food Styling: Betsy Nelson

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


More Like This

autumn cobb salad with tofu

Autumn Cobb Salad

By Robin Asbell

This vegetarian take on a Cobb salad subs in tofu for the meat and uses wild rice for an autumnal twist.

crispy herbed tofu in a glass container

Crispy Herbed Tofu

By Maddie Augustin

A dusting of cornstarch is the key to the crisp texture.

Back To Top