I have a client who is very fond of egg salad.  He recently turned toward a vegan diet, so I have been dreaming up different recipes for him. I’m not the first or last person to create an eggless“egg” salad out of tofu,  but I think I’ve found the key ingredient for making it taste like an egg salad. I’ve sampled a few versions at some natural food markets and have found them to be bland and not at all eggy.  The key ingredient to eggy success is a salt called “Kala Namak” or “Indian Black Salt” (not to be confused with Hawaiian Black Salt).

Vegan Eggless "Egg" Salad-Yum!

I first read about Kala Namak when I stumbled on a blog post by two vegans who had crafted the perfect vegan deviled “egg”.  They talked about this particular salt and how it has a unique sulfuric quality that puts the egg back into“egg” salad-vegan style.  I’ve been meaning to make their deviled eggs; but I haven’t had the time. My recipe can be made in 5 minutes (after pressing the tofu for 10 minutes to release any excessive amount of water.
Make sure that you buy organic and/or non-GMO tofu.  Soy is one of the BIG BAD four on the list of genetically modified crops.  There is a lot of debate in the vegan world about eating or abstaining from soy.  I eat a conservative amount, and always organic.   I don’t recommend eating excessive amounts.   Lunch today is a scoop of this egg salad over a ginormous mountain of greens and vegetables-moderate soy amount and lotsa tasty, good-for-you raw veggies!
You can vary ingredients according to your personal taste. I added a couple of teaspoons of raw agave nectar and some extra mustard to mimic that sweet and sour flavor that you might get from adding pickle relish.  Tumeric adds a pretty pale yellow color.  If you want less of an eggy flavor, substitute a little sea salt for some of the Kala Namak.  This salad is particularly good topped with a dusting of smoked paprika!

Indian Black Salt or "Kala Namak" I ordered a pound from Amazon for under $10.00. You can also find it at Indian markets


  • 1 each 12-14 ounce package of Extra Firm Organic Tofu
  • 1/3-1/2 cup of Vegenaise  (vegan mayonnaise-buy the organic if it is available)
  • 1 Tbsp plus 1 tsp Dijon Mustartd
  • 2 tsp Raw Agave Nectar
  • ½ tsp ground Tumeric
  • ¾ tsp Kala Namak (Indian Black Salt)
  • ¼ tsp. Ground Pepper
  • ¼ cup finely chopped Celery
  • 1 Green Onion, thinly sliced
  • 1 Tbsp finely chopped Parsley

Optional Ingredients

  • Chopped Red Onion
  • Shredded Carrots
  • Organic Pickle Relish
  • Chopped Dill
  • Smoked Paprika


  • Line a plate with a paper towel. Place tofu on top and cover with another paper towel.  Place something heavy such as a heavy-bottomed pan or grill press on top for 10 minutes to bleed out excess water
  • In bowl, combine the Vegenaise, Dijon Mustard, Agave Nectar, Tumeric, Kala Namak and Pepper.
  • Crumble in Tofu and mix well.
  • Add Celery, Green Onion and Parsley
  • You can adjust creaminess by adding more Vegenaise.  I like to sprinkle my egg salad with a little smoked paprika and parsley

And triathlon training today–trying to hone (read “develop”) my bike skills so I will be out on the roads.  Next up is the Olympic distance ITU race held right in San Diego–exciting!!