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.
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.