Tofu Salad Recipe (Vegan)

Before dropping meat from my diet, my favorite meal in the universe was a good sandwich. My mind would wander by ten o’clock with daydreams of tuna with lots of lettuce and tomato and the countdown to lunch would begin.

Unfortunately, going veg means you’re shut out of a lot of sandwich staples. And the ones you’re left with are good for the first two weeks, but hummus gets boring quickly and roasted vegetables become just too fussy.

But what about trying some exciting tofu salad? There’s a lot of “tofu egg salad” out there, which I never quite understood. Sure it kind of looks like egg salad, but doesn’t really taste like egg salad. And anyway I live firmly in the anti-fake chicken camp. I gave up [insert animal product here], why would I want to eat something that kind of tastes like, or kind of looks like that?

So this tofu salad, isn’t imitation anything. It’s just delicious tofu salad. Slather some on a roll with lettuce, tomato and sprouts, or eat it as a dip with your favorite chips.

Tofu Salad Recipe


  • 1 14-ounce block extra firm tofu
  • 2 radishes, minced
  • 2 celery ribs, minced
  • 1 small carrot, minced
  • ½ red onion, minced
  • ¼ to ⅓ cup mayonnaise, vegenaise
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon dry mustard
  • salt to taste
  • black pepper to taste


In a small bowl, whisk together the vegenaise, lemon juice and spices.

In a large bowl, crumble tofu with your hands or with a fork.

Pour the vegenaise mixture over the tofu and mix until everything is well incorporated. If it seems too dry, add a bit more vegenaise.

Add salt, a quarter of a teaspoon at a time until desired saltiness is achieved. Repeat with black pepper.

Cover and keep refrigerated.

Post a Comment