Vegan Tofu “Egg” Salad

by | Last updated Dec 12, 2021 | Gluten Free, Recipes, Spreads


2 cups (1 pound) organic, organic, non-GMO firm tofu

3 cups finely chopped celery

2 tablespoons diced pimento

2 tablespoons finely-chopped red onion

2 tablespoons minced parsley or 3 cups minced green onions

1 tablespoon nutritional yeast flakes

½ teaspoon sea salt

½ teaspoon onion powder

3 teaspoons each of turmeric, celery seed, and garlic powder (or 1 fresh clove, crushed)

Soy mayonnaise and lemon juice, to taste.


Mash tofu in bowl with a fork.

Add celery, onion, parsley, pimento, yeast flakes, and seasonings.

Fold in just enough soy mayo and lemon to moisten.

Let sit in refrigerator for a few hours before serving to allow flavors to blend.

Published in The Journal of Health Healing volume from Ten Talents Cookbook. Used with permission. Note: Ten Talents is an amazing, award-winning vegetarian cookbook and was one of first plant-based cookbooks sold. You will want your own copy!

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