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Tofu "Egg" Salad


Recipe Notes

  • Pressing firm tofu removes water and makes it more firm.
Photo of Tofu "Egg" Salad
Prep time: 20 minutes
Makes: 1 Cup
Nutrition Facts: View Label


1 cup (3 ounces) extra-firm tofu
2 Tablespoons diced celery
1 Tablespoon finely minced onion
1 Tablespoon light mayonnaise
1 Tablespoon nonfat or lowfat plain yogurt
¼ teaspoon prepared mustard
½ teaspoon lemon juice
⅛ teaspoon each salt and pepper
⅛ teaspoon dill (optional)


  1. Wash hands with soap and water.
  2. Press tofu and crumble into a bowl.  Mix in celery and onion.
  3. In a separate bowl, combine mayonnaise, yogurt, mustard, lemon juice and spices.  Mix well.
  4. Add the dressing to the tofu mixture. Stir gently until combined.
  5. Use for sandwiches, wraps and salad.
  6. Refrigerate within 2 hours.


This recipe sounds pretty good but I'm egg sensitive. I could not find a recipe for an eggless mayonnaise on this site, is there one? If not please you consider adding one. TIA

We have a few eggless recipes on our site but that is not our focus.  Mayonnaise substitutes without eggs are commercially available although they may be called spreads or dressing since mayonnaise is a legally defined food product.  Read the ingredient list to be sure eggs are not included.

The Food Hero Team

Tried this recipe at an event recently.  Wow I was really surprised by how tasty it is.  I'll have to add it to my list to make at home now.

Instead of mayonnaise, I put an avocado in the food blender and used that. It still gave me some healthy fats and was yummy!

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