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vegan tofu salad sandwich
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5 from 1 vote

Tofu Salad

Black salt gives this the eggy taste reminiscent of egg salad.
Prep Time8 mins
Total Time8 mins
Course: Lunch
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4 sandwiches
Calories: 200kcal


  • 1 pound firm or extra firm tofu pressed well and drained
  • 1 carrot shredded
  • 1 celery stalk finely diced
  • 2 tablespoons onion finely diced
  • 1/4 cup dill or sweet pickle relish drained well
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon freshly ground black pepper to taste
  • 1/4-1/2 teaspoon kala namak or black salt use the larger amount if you want it eggier but remember that it's also salt and adjust your salt accordingly
  • 1/8 teaspoon ground turmeric optional, just for color
  • 3-4 tablespoons vegan mayonaise


  • Crumble the tofu into a bowl with your hands or mash with a fork.
  • Crumble tofu into a bowl with your hands or mash with a fork.
  • Add all of the remaining ingredients and mix well. Taste and adjust seasonings as needed.
  • Serve on fresh or toasted bread, on top of greens, or with a side of saltine crackers.


Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.


Calories: 200kcal | Carbohydrates: 11g | Protein: 11g | Fat: 12g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 504mg | Potassium: 260mg | Fiber: 4g | Sugar: 4g