No-Egg Egg Salad

This vegan no-egg egg salad is the kind of substitute recipe that fools people who love regular egg salad. Crumbled firm tofu takes the role of chopped hard-boiled eggs, and a teaspoon of turmeric tints the whole bowl that recognizable pale yellow color. Soy mayonnaise, vinegar, prepared mustard, and a teaspoon of hot sauce hit all the same notes the dressing on regular egg salad does, while finely chopped carrot, bell pepper, celery, and scallion add the crunchy vegetable counterpoint.

The firm-tofu-not-silken choice is critical. Silken tofu collapses into a smooth purée and gives you something closer to hummus; firm tofu crumbles into uneven pieces that mimic the chunky texture of chopped boiled egg. Press the tofu between paper towels with a heavy plate on top for fifteen minutes before crumbling. The drier the tofu, the better the dressing clings.

Turmeric does double duty here. Beyond the yellow color, the spice’s faintly earthy bitterness mimics the sulfurous note of cooked egg yolk surprisingly well. A teaspoon is the right dose; more turns the salad neon and tastes too curry-leaning.

Serve on whole-grain bread with lettuce and tomato for sandwiches, scoop with crackers as a dip, or stuff into pita pockets for a vegan lunchbox option.

Pro Tips

• Press the tofu thoroughly. Wet tofu makes a watery salad no matter how much dressing you add.
• Crumble with your hands, not a fork. Hand-crumbled gives more varied piece sizes that look more like chopped egg.
• Let the salad sit 30 minutes in the fridge before serving so the flavors marry and the turmeric color deepens.
• A pinch of black salt (kala namak) gives a remarkably egg-like sulfur flavor if you want to push the imitation further.

Variations

• Add a tablespoon of nutritional yeast for a more savory, almost-cheesy depth.
• Stir in chopped fresh dill and a teaspoon of capers for a deli-style version.
• Use chickpeas mashed instead of tofu for a different vegan substitute.
• Add diced pickle for a sweet-tangy crunch.