Sriracha Tofu Egg Salad (Vegan)

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.
5 from 4 votes
Course: Salad
Cuisine: American
Keyword: Tofu Egg Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 155kcal
Author: Amy Katz


  • 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)


  • 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. 


I recommend using an EZ Tofu Press.


Calories: 155kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 244mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 4.5mg | Calcium: 40mg | Iron: 1mg

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