Vegan Eggless Egg Salad Recipe

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Vegan Eggless Egg Salad
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  1. Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
  2. In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
  3. Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
  4. Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
  5. Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
  6. The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 182.14 Kcal (763 kJ)
Calories from fat 143.58 Kcal
% Daily Value*
Total Fat 15.95g 25%
Sodium 33.81mg 1%
Potassium 39.11mg 1%
Total Carbs 7.51g 3%
Sugars 4.42g 18%
Dietary Fiber 0.59g 2%
Protein 0.62g 1%
Vitamin C 2mg 3%
Iron 0.2mg 1%
Calcium 6.7mg 1%
Amount Per 100 g
Calories 386.37 Kcal (1618 kJ)
Calories from fat 304.57 Kcal
% Daily Value*
Total Fat 33.84g 25%
Sodium 71.72mg 1%
Potassium 82.97mg 1%
Total Carbs 15.93g 3%
Sugars 9.37g 18%
Dietary Fiber 1.25g 2%
Protein 1.32g 1%
Vitamin C 4.2mg 3%
Iron 0.5mg 1%
Calcium 14.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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