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Tofu “Egg” Salad

  • Author: Meatless Makeovers
  • Prep Time: 15 min.
  • Soaking Cashews: 8+ hours (overnight)
  • Cook Time: 0 min.
  • Total Time: 15 min.
  • Yield: 8 Servings 1x
  • Category: Lunch
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


A healthy tofu egg salad with avocado, red pepper, celery, and a creamy cashew sauce. Top with fresh veggies to have a perfect protein-rich lunch.



Egg Salad Mix

  • 1 Cup Raw Cashews (Soaked Overnight or Boiled for 10 minutes)
  • 2 Tbsp Ground Mustard
  • 1 Tbsp Miso Paste
  • 1 tsp Ground Turmeric

Tofu Salad Ingredients:

  • 1 15 oz Package of Extra Firm Tofu (Drained, Pressed and Crumbled)
  • ½ Red Bell Pepper (Diced Small)
  • 1 Stalk Celery (Diced Small)
  • 23 Green Onions (Sliced)
  • 1/2 Cup Fresh Dill (Loosely Packed, Chopped)
  • 1 Avocado (Diced)

Sandwich Fixings (Optional):

  • Bread (Your Choice, GF if Needed)
  • 1/4 Cup Alfalfa Sprouts
  • Leafy Greens (We Used Mustard Greens)
  • 23 Radishes (Sliced, Optional )


  1. Soak the cashews overnight or Boil them for 10 minutes and drain. Wash and prepare all fresh produce.
  2. Place the cashews and the rest of the egg salad mix into a blender or food process and blend until well combined. If the mixture is too thick, add a small amount of water and continue blending.
  3. Next, add the bell pepper, green onion, celery, dill and avocado and stir to combine.
  4. Fold the crumbled tofu into the cashew vegetable mixture.
  5. Chill (For at least an hour)
  6. Serve on sliced bread on top of greens and garnish with sliced radishes and alfalfa sprouts, if desired and enjoy!

Keywords: Tofu "Egg" Salad Recipe, Vegan Egg Salad, Easy Tofu Salad