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Vegan Curried Eggless 'Egg' Salad

Author: Pavani
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Prep Time: 20 mins
Total Time: 20 mins
Course: Salad
Cuisine: American
Servings: 4 serving


  • 8 oz firm Tofu . Extra - (~ half of a 16oz. package)
  • ¾ cup Chickpeas - rinsed and drained (half of a 16oz. can)
  • 3 tbsps Mayonnaise (or more for creamier salad) -- Use Veganaise  to make the salad vegan
  • 1 - 2 tsps Curry powder (as per taste)
  • 1 tsp Chili powder
  • 1 Red onion - small, finely diced
  • to taste Salt Pepper &


  • Drain tofu and wrap it in paper towels and/ or kitchen towel and let it drain for at least 20-30 minutes.
  • In the meantime, blend chickpeas, mayonnaise, curry powder, chili powder, salt and pepper into a almost smooth paste.
  • In a medium bowl, crumble tofu with a fork into desired size. You can pulse in the food processor also.
  • Add the chickpea puree, chopped red onion to the crumbed tofu and mix gently to combine. Taste and adjust the seasoning accordingly. If you have time, chill the salad for a little bit before serving.


I had this eggless tofu salad as a sandwich on a Wheat thin roll topped with baby spinach and tomato.
Lets check out what my fellow marathoners have cooked today for BM# 31.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!