Living Vegan In Charlotte, NC – Easy Vegan Recipes – Vegan Restaurant, Product, and Cookbook Reviews

Eggless Egg Salad (Gluten Free)

Eggless Egg SaladThis post is dedicated to Amrik, who always calls me when he’s on the road to find out how to make this.


  • One block Firm or Extra-Firm Tofu
  • 1/2 cup diced mild Onion (Vidalia or scallions – yellow onions will be too strong)
  • 3 tablespoons Sweet Pickle Cubes or Relish
  • 2 tablespoons Dill Pickle Cubes (optional)
  • 1-2 stalks Celery (optional)
  • 1/2 cup – 3/4 cup Vegenaise
  • 3 tablespoons prepared Yellow Mustard (the stuff you put on tofu dogs and veggie burgers, not powdered mustard)
  • 1/2 teaspoon Garlic Powder Iimportant!)
  • 1 teaspoon Turmeric
  • 1/4 teaspoon ground Red Chili Pepper
  • 2 teaspoons Celery Seed
  • 1/4 teaspoon Kala Namak (black salt)
  • Salt (to taste)
  • Black Pepper (to taste)


Drain and press your tofu.  Since you’re going to crumble the tofu anyway, you don’t need to be gentle with it.  I’ve utilized two different tofu techniques when making “egg” salad:

  • Wrap the tofu in a clean dishtowel, then smush the heck out of it between two plates.  Unwrap and finish crumbling the tofu with a fork into a mixing bowl.


  • Tear off a handful of tofu, hold it over the sink, and squeeeeze.  This drains your tofu and crumbles it at the same time.  You might want to do this over a colander so your tofu isn’t falling into the sink.

Next, add your diced onion and the sweet pickle cubes or relish (I prefer cubes because they’re crunchier). Depending on the egg salad you ate growing up, you might also want to add a spoonful or two of dill pickle cubes.  (I think it’s a Southern thang.)  You can add celery for even more crunch, but this is optional – the salad will still be good without it.

Do not stir – yet.

Now, make the “dressing” in a separate bowl. Combine the Vegenaise,  prepared mustard (I like to use Dijon), garlic powder (sounds weird but it’s REALLY important), red chili pepper, celery seed, and turmeric. Add a grind or two of black pepper.  Stir well.

Add 1/4 teaspoon kala namak (black salt).   If you don’t have any, that’s ok, but do consider buying some.  You’ll be amazed how much this pinkish Indian salt will make your “eggs” and scrambled tofu dishes taste like eggs!

Then, pour the dressing over the tofu and mix gently until the tofu is a lovely eggy yellow color and the pickles, onions, and celery are evenly dispersed.  Depending on how well you drained your tofu, you may need to add a little more Vegenaise.

DO NOT TASTE THE EGG SALAD.   Trust me on this one!  Instead, put it into refrigerator to chill for several hours. The tofu really soaks up the flavor of the dressing and other ingredients if you give it some time to chill – it will taste completely different after two hours in the fridge.

After your egg salad has chilled for several hours it’s ready to eat!


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Categorised in: Sandwiches & Sandwich Fillings, Vegan Recipes

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