Vegan Tofu “Egg” Salad


  • 10 oz. firm or extra-firm tofu
  • ½ cup finely diced celery
  • ⅓ cup vegan mayonnaise
  • 2 tbsp finely chopped chives or scallion greens
  • 2 tbsp chopped dill
  • 2 tbsp chopped parsley or celery leaves
  • 1 large garlic clove, put through a press
  • 1 ¼ tsp curry powder, or ⅛ tsp turmeric
  • 1 tbsp capers, drained and chopped, or chopped pickles (or both!)
  • 1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • ¼ tsp fine or kosher salt, or to taste
  • ¼ tsp freshly ground black pepper


  1. Break the tofu into large chunks. Place in a clean kitchen towel and twist to squeeze out excess liquid.
  2. Crumble the dry tofu in a large bowl. Add the remaining ingredients and mash everything together with a fork.
  3. Taste, adding more salt, spices, herbs, or vinegar if you feel the salad needs it.
  4. Serve right away or chill for a day or two to allow the flavors to blend.