Tofu No-Egg Salad

Tofu No-Egg Salad


I am excited about giving a cooking demo this coming Sunday at the Northwest Veg Potluck and Annual Meeting! I will be demoing three dishes that will make you the star of the next picnic!

As you might have noticed from a recent blog post, I adore picnics! I always have ever since I was a little kid. (I even started a Vegan Picnic account on Instagram!) My earliest memories were of my grandfather taking me to Wagner Park in Grand Prairie, TX, where I would play on the playground before heading to a shady area for some lunch. Finding shade in Texas in the middle of summer is like finding gold! Especially after sliding down a metal slide that has been reflecting the blazing Texas sun all morning.

Tofu No-egg Salad

Prep Time1 hr
Cook Time15 mins
Course: Appetizer, Dinner, Lunch, Snack
Keyword: Gluten Free, Potluck Ideas
Servings: 4


  • 1 package extra firm tofu drain and press for at least 1 hour
  • 4 tbsp vegan mayo
  • 2 tbsp stone ground mustard
  • 1/2 tsp celery salt
  • 1-2 tbsp dill pickle juice
  • 2 tsp dried dill
  • pinch black salt omit and use sea salt if preferred
  • pepper


  • Crumble tofu into a medium size bowl.
  • Add vegan mayo, stone ground mustard, and yellow mustard to the tofu and stir with large spoon or spatula until well combined. If the mixture seems dry, add a little extra mayo.
  • Next add celery salt, 1 tablespoon of the dill pickle juice, dried dill, salt & pepper to the tofu mixture and then stir until combined
  • Taste and adjust seasoning as needed – add extra mustard, dill, salt & pepper to your taste


This recipe is best when it is made the day before using. Letting it sit overnight, once it is prepared, allows all of the flavors hang out and mingle together.

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