Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Egg(less) Salad

(plant-based, oil and nut free)

Serves 3-4    Prep time: 15 minutes


A great eggy vegan alternative to traditional egg salad. Tofu and sulfurous Indian black salt are the secret!


Eggless salad is a wonderful, low fat source of healthy plant-based proteins, rich in fiber, calcium and iron, and rich in manganese, selenium, phosphorus and magnesium.



1 block firm tofu

3 tablespoons fresh dill, roughly chopped

2 tablespoons silken mayo

2 tablespoons nutritional yeast

2 tablespoons nonpareil capers

1 tablespoon Dijon mustard

2 scallions, thinly sliced, both whites and greens

¾ teaspoon ground turmeric

1 teaspoon Indian black salt (kala namak)

½ teaspoon paprika

½ teaspoon mildly spicy ground chili, like Aleppo pepper

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

Several grinds coarse black pepper

½ teaspoon lemon juice or unseasoned rice vinegar

Pinch of sea salt (optional), if needed




Drain tofu well, wrap in paper towels and change them once or twice to absorb more water, as you prepare your ingredients.

In a large bowl use your hands to crumble tofu, leaving the texture a little uneven to resemble chopped eggs.

Add all the remaining ingredients and mix. Correct seasonings according to your tastes. Use a fork to mash tofu further here and there if you need to.


Serve, classically, in a sandwich with toasted whole grain bread, greens and a slice of roasted tomato. Stuff it in some mini bell peppers or mound it on romaine lettuce or treviso radicchio leaves. Or wrap it up a strip of zucchini or cucumber for a tasty veggie roll. Have fun finding new ways to enjoy your egg(less) salad!



Egg(less) Salad