Sriracha Tofu Egg Salad (Vegan)

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!

5 from 3 votes

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Sriracha Tofu Egg Salad (Vegan)

This tofu egg salad is delicious whether you use a little Sriracha or a lot. Serve it on bread with lettuce as a sandwich or enjoy it on a salad. You can make it ahead of time and refrigerate it until ready to eat.

Course lunch, Salad

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 155 kcal

Author Amy Katz

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

1. Press the tofu to remove the excess liquid. (See notes.)

2. Crumble or chop the tofu into small cubes and place in a bowl.

3. Add the vegan mayo, Sriracha, lemon juice, salt, and celery.

4. Gently mix to combine.

5. Refrigerate until ready to serve. 

Recipe Notes

I recommend using an EZ Tofu Press.

If you make Sriracha Tofu Egg Salad, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts

Sriracha Tofu Egg Salad (Vegan)

Amount Per Serving

Calories 155 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 1g 5%

Sodium 217mg 9%

Potassium 244mg 7%

Total Carbohydrates 4g 1%

Sugars 1g

Protein 6g 12%

Vitamin A 1.8%

Vitamin C 5.5%

Calcium 4%

Iron 5.7%

* Percent Daily Values are based on a 2000 calorie diet.