Tofu Eggless Salad

My days as a college student are quickly dwindling. (Yay!) (Yikes!) Which means the number of Mondays where I actually have afternoons free to make lunch in my own kitchen are soon to run out too. (Let’s hope!) (Employ me please?!)

I don’t have afternoons free everyday, but on the Mondays that I do, I’m typically in the kitchen recipe testing, photo-shooting, and as of lately, job searching. These are the afternoons where I can make food, in broad daylight, that will last me for the remainder of the week when my lunchtime hours aren’t so freed up. And they’re the days where I can try out recipes like these, that I can pack in future lunches, for even when I’m not a college student anymore. Because one day I know my Monday lunchtime hours won’t be filled with Feist blasting from my computer speakers or Anthony Bourdain from living room TV or Tofu Eggless Salad coming from my kitchen. But who’s to say part of this equation can’t still come from my lunchbox?

The primary way I utilize tofu is as a sandwich filler. Whether it’s sliced and fried, or crumbled in a salad like this, tofu is more often than not seen on my plate during lunch as opposed to dinner. It holds up well in recipes like this, and provides a vegan, protein-filled lunch that will keep you satisfied into the early hours of the evening. I saw this particular rendition of tofu salad on another fellow food blog and was immediately hooked in by the photos. It’s a flavorful spread that holds up to hearty whole wheat bread and would also do well in pita. It would fare well too made the night before and then packed on bread the next morning before heading out the door. Whether you’re running across campus or off to work, this lunchbox item just may be for you.

Tofu Eggless Salad

Yield: Serves 4-5

adapted from Pickles & Honey


  • -1 block extra firm tofu
  • -1/2 cup vegan mayo.
  • -1 large carrot, grated
  • -1 stalk celery with leaves, finely diced
  • -1/4 cup onion, finely diced
  • -1/4 cup olives, chopped, your choice of variety
  • -3 Tbsp. parsley, finely chopped
  • -2 Tbsp. nutritional yeast
  • -2 Tbsp. Dijon mustard
  • -1/2 tsp. turmeric
  • -1/4 tsp. smoked paprika, optional
  • -1/8 – 1/4 tsp. cayenne
  • -Salt & pepper, to taste


  1. Drain the tofu and press tofu. Crumble it into a large bowl.
  2. Add all of the remaining ingredients, and mix until they are well-incorporated.
  3. Scoop onto bread and top with lettuce and any other desired toppings. Sprinkle with salt and pepper. Serve.

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  • Reply
    April 6, 2012 at 6:33 am

    Sounds (and looks) delicious! Will definitely be trying this one 🙂

  • Reply
    Amanda (@PicklesNHoney)
    April 6, 2012 at 7:49 am

    So glad you liked the recipe! It’s great for quick lunches and it keeps really well in the fridge for a few days.

    Good luck on your job search and make sure to enjoy your last days as a college student!

  • Reply
    April 6, 2012 at 11:10 am

    I miss uni :(. Those look great, it’d be really hard to tell that they contained tofu.

  • Reply
    The Candid RD
    April 7, 2012 at 6:26 am

    This sounds wonderful! And as always, I will make this with tempeh 🙂 IN fact, I’m going to do it soon (and I may even add some real egg). I love this idea!

  • Reply
    Sweet Potato
    April 15, 2012 at 8:46 pm

    If you love tofu in your sandwich, I like to scrambled them. Just like scramble eggs but it’s tofu version. It is so great and delicious. I always serve this menu over brown rice or basmati rice. Served together with curry sauce… mmmhhh what a perfect meal for dinner. I think I need to try your recipe though. Thanks.

  • Reply
    Tempeh Salad with Dijon, Greek Yogurt and Nooch! - Candid RD
    October 6, 2013 at 8:40 am

    […] I first saw Grace’s recipe for “Tofu Eggless Salad” I was bummed because I really dislike tofu, but I loved the recipe. So I thought… I’ll […]

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