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Vegan Egg Salad

by Ziva Harel
It's just the simplest vegan "egg salad" you can make.
Total Time
10 min

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Simple Tasty Recipes

Ingredients for 3 Servings

  • 300g
    Firm tofu
  • 2
  • 1 tsp
    Black Indian Salt (add a bit more if it's not eggy enough)
  • 1 tbsp
    Vegan Mayo (add more to reach your preferred texture)
  • 2 tbsp
    Olive Oil to saute


  • Preparation Time
    10 min
  • Cooking Time
  • Total Time
    10 min

Goes Great with


  1. Take the tofu and grade it with a grader and add the black salt.
  2. Chop the onions and saute it until it's golden.
  3. Mix the sauteed onions with the tofu and a table spoon of vegan mayo.
  4. Serve it cold as salad side dish.


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About Black Salt: Kala namak is used extensively in South Asian cuisines of India, Pakistan, Bangladesh and Nepal as a condiment or added to chaats, chutneys, salads, fruit, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous egg-like aroma. Those who are not accustomed to black salt often describe the smell as resembling flatulence. Black salt is sometimes used sparingly as a topping for fruits or snacks in Pakistan.

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Tofu is categorized by texture, or consistency. The texture is determined by the water content in the tofu. The more water, the softer or 'silkier' the tofu; with less water, the tofu is firmer. Tofu is categorized as silken, regular, firm, extra-firm and super-firm.

Use a grader like this one to grade the tofu

vegan egg salad 2

Mix all the ingredients in a bowl 

Author: Ziva Harel

Goes Great with

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