Sriracha Tofu Egg Salad: traditional egg salad gets a tasty makeover with this vegan version! It can be made as spicy or mild as you like. It’s delicious as a sandwich or salad topping and is vegan and gluten-free.
Some of my favorite easy lunches include Vegan Tuna Salad, Tropical Chickpea Salad, and Middle Eastern Bean Salad (Balela).
But when I’m feeling like something without beans, I turn to Sriracha Tofu Egg Salad.
I got the idea for this recipe when I was channel surfing and came across the show Sam the Cooking Guy. The episode featured recipes using the famous Sriracha Hot Chili Sauce.
The recipe that caught my eye was for egg salad. It made me remember that I used to make tofu egg salad, but I hadn’t had it in a long time. And the thought of adding a spicy sauce made my mouth water!
But don’t worry if you don’t like spicy food.
Just adding a little hot sauce to this Sriracha Tofu Egg Salad will give it a delicious tang. Or add more if you like it hot!
And if you don’t want to have it on bread as a sandwich, it’s wonderful on its own or added to a mixed green salad. I also like it on top of kale salad.
Add some fruit or your favorite side, and lunch is ready!
Do you like recipes with tofu?
While I’ve always enjoyed tofu, I’ve been buying it a lot more lately to make recipes like Breakfast Tofu and Lemon Garlic Baked Tofu.
It’s so much easier to prepare tofu now that I have an EZ Tofu Press. Many of my friends have been using this tofu press for years, but I resisted getting one. I don’t know why I waited so long to embrace it! My family likes the tofu I cook a lot more now since the texture is better and it’s more flavorful. And it’s just so easy!
Now let’s make Sriracha Tofu Egg Salad!
Sriracha Tofu Egg Salad (Vegan)
Ingredients
- 1 package extra-firm tofu, (14 ounces)
- 1/4 cup vegan mayo
- 1-2 Tablespoons Sriracha, (adjust to taste)
- 1 Tablespoon lemon juice
- salt, to taste
- 2 ribs celery, chopped
- bread and lettuce, for serving (optional)
Instructions
- Press the tofu to remove the excess liquid. (See notes.)
- Crumble or chop the tofu into small cubes and place in a bowl.
- Add the vegan mayo, Sriracha, lemon juice, salt, and celery.
- Gently mix to combine.
- Refrigerate until ready to serve.
Notes
Nutrition
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Mary Ellen
I love everything tofu and hot sauce so I know I’m going to love this! Excited to try it out!
Amy
Thanks Mary Ellen! I think you’re going to enjoy it!
Mel | avirtualvegan.com
I haven’t had egg salad since before I was vegan. I used to love it. I totally need to try this and sriracha is ALWAYS a good addition! Love it!
Amy
Thanks Mel! I like tofu egg salad so much better than I used to like egg salad. I hope you enjoy it!
Kate
This is such a good idea! THey look delicious. I love egg salad sandwiches, but hardly eat eggs anymore, so I love this replacement!
Amy
Thanks Kate! Tofu is a great substitute!
Becky Striepe
Aah I love this recipe! Tofu anything is right up my alley, and you know I’m a sriracha addict.
Amy
Thanks so much, Becky! I have a feeling you’re going to enjoy it!
Matt
This looks like the perfect sandwich! Can’t wait to try it out.
Amy
Thank you, Matt! I hope you enjoy it!
Anjali @ Vegetarian Gastronomy
Love tofu, sriracha, and salads! this looks like a great easy combo to throw together!
Amy
Thanks so much, Anjali! It is really easy and delicious.
Rebecca @ Strength and Sunshine
Such a fun idea! And sriracha anything is bound to be delicious!
Amy
Thank you, Rebecca! It definitely adds some good flavor.
Dianne
I love the idea of using sriracha in tofu salad! Such a perfect lunch!
Amy
Thanks so much, Dianne! I don’t like it too spicy, but a little sriracha gives it a nice tangy flavor.
Sarah De la Cruz
I can’t wait to try this! I think it would be perfect for my lacking kitchen right now! 🙂
Amy
Definitely! No heating required!
Amy Leibel
Hello! If I make a large batch of this, how long do you think it will stay good in the refrigerator?? Looking to make a few days worth of lunches at one time. Obviously, I wouldn’t use the bread until I was ready to make the sandwich before work. Thank you!
Amy
Hi Amy! I would only make it a few days in advance. Tofu doesn’t stay fresh for very long.
Judy
I made a batch of this and loved it! I added a few spices to the mayo (garlic, turmeric, salt and pepper) and a dab of yellow mustard along with the sriracha. I never even thought of making a tofu egg salad and wish I would have known about this years ago!
Amy
Thank you, Judy! I love your additions.