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Creamy, savory, and surprisingly satisfying, this Vegan Chickpea Flour Tofu Egg Salad delivers all the comfort of classic egg salad—while staying completely plant-based, high-protein and soy-free.
This Vegan Chickpea Flour Tofu Egg Salad is about to become a new favorite lunch option if you love the creamy comfort of classic egg salad but prefer a plant-based option. Because it’s made with chickpea flour tofu instead of soy tofu, this recipe is also a wonderful option if you’re looking for a soy-free vegan egg salad that still delivers the creamy texture and savory flavor of the classic.
This simple recipe is not only delicious but also nourishing. Each serving provides 9 grams of plant-based protein and 5 grams of fiber, making it a filling and easy high-protein vegan lunch, meal prep, or quick snack. Even better, it can easily be made oil-free while still staying creamy and flavorful.
Serve this chickpea tofu egg salad on its own, pile it onto toasted bread for an easy sandwich, or spoon it over greens for a protein-packed salad. However you enjoy it, this vegan version delivers all the classic egg salad vibes—no eggs required.
Table of Contents
- Why You’ll Love This Vegan Chickpea Flour Tofu Egg Salad
- Ingredients for Vegan Chickpea Tofu Egg Salad
- How to Make Chickpea Flour Tofu Egg Salad
- Ways to Serve Chickpea Tofu Egg Salad
- Soy-Free Vegan Egg Salad
- Storage for Chickpea Flour Tofu Egg Salad
- Frequently Asked Questions (FAQ)
- More Chickpea Flour Recipes
- Vegan Chickpea Flour Tofu Egg Salad Recipe
Why You’ll Love This Vegan Chickpea Flour Tofu Egg Salad
- High protein (9 grams protein per serving)
- Vegan (egg-free, dairy-free)
- Soy-free
- Gluten-free
- Grain-free
- High protein
- Oil-free option
What Is Chickpea Flour Tofu?
Chickpea flour tofu—sometimes called Burmese tofu—is a simple, soy-free alternative to traditional tofu made from chickpea flour and water. When the mixture is gently cooked and then chilled, it firms up into smooth, sliceable blocks that can be cubed, crumbled, or mashed much like soy-based tofu.
Because it’s made from chickpeas, chickpea tofu has a naturally mild flavor and satisfying texture, along with the nutritional benefits you’d expect from legumes. It’s naturally high in plant-based protein and fiber, gluten-free, and completely soy-free, making it a great option for anyone who can’t eat soy or simply wants a different way to enjoy tofu-like dishes.
In recipes like this Vegan Chickpea Flour Tofu Egg Salad, chickpea tofu works especially well because it can be easily crumbled to mimic the soft, chunky texture of classic egg salad. It also absorbs flavors beautifully, allowing ingredients like mustard, herbs, and seasonings to create that familiar savory taste.
If you’ve never cooked with chickpea flour tofu before, think of it as a versatile ingredient that bridges the gap between tofu and legumes—simple to make, nourishing, and perfect for plant-based recipes like sandwiches, salads, and savory bowls.
Ingredients for Vegan Chickpea Tofu Egg Salad
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Chickpea flour (used to make the chickpea flour tofu)
- Celery
- Green onions
- Sweet pickle relish
- Olive oil (see notes for oil-free options)
- Dijon mustard (or mustard of choice)
- Lemon juice
- Paprika
- Salt & pepper
How to Make Chickpea Flour Tofu Egg Salad
Note that the complete directions are also in the recipe card below.
- Prepare the chickpea flour tofu as directed. Once ready, drain off any accumulated liquid from the water and invert onto a cutting board. Chop or crumble into small pieces (to desired consistency).
- Reserve 1/3 cup of the tofu. Place the remaining tofu in a large bowl along with the celery, green onions and pickle relish. Refrigerate while making the chickpea flour tofu mayonnaise.
- Using a small food processor, blender or immersion blender. combine the olive oil (or plain non-dairy milk), lemon juice, mustard, garlic powder and reserved 1/3 cup tofu; blend until completely smooth. Season to taste with salt and pepper.
- Add the mayonniase mixture to the tofu mixture, gently stirring until combined. Serve immediately, sprinkled with the optional paprika, or cover and refrigerate until ready to serve.
Tips for the Best Vegan Egg Salad
- Be sure to set aside 1/3 cup of the chickpea tofu for the mayonnaise
- Keep some of the tofu pieces chunky
- Try adding black salt (kala namak) for eggy flavor
- Chill before serving for best texture and flavor
Ways to Serve Chickpea Tofu Egg Salad
Serve the chickpea flour tofu salad:
- On crackers or scooped with vegetables
- In egg salad sandwiches
- As a filling for lettuce wraps and tortilla wraps
- Atop toast
- As part of a salad bowl
Soy-Free Vegan Egg Salad
Many vegan egg salad recipes rely on soy tofu, but this version uses chickpea flour tofu instead. That makes it a great option if you’re looking for a soy-free vegan egg salad that still has the creamy, chunky texture of the classic. Chickpea tofu provides plenty of plant-based protein while absorbing flavors beautifully, making it a delicious alternative to traditional tofu.
Storage for Chickpea Flour Tofu Egg Salad
The salad is best eaten within a few hours of making it, but it can be stored in an airtight container in the refrigerator for up to 2 days. The extra mayonnaise can be store in an airtight container in the refrigerator for up to 2 weeks (it may need to be whisked with a fork before using).
Frequently Asked Questions (FAQ)
- Is there a Substitute for the Olive Oil? Yes! Any neutral oil you prefer, such as safflower, or avocado oil, can be used in place of the olive oil.
- Can I Make the Recipe Without Oil? Yes! For an oil-free option, use the plain, nondairy-milk of your choice in place of the oil in the mayonnaise recipe. The mayonnaise will still be silky and delicious.
- Can I Use Other Soy-Free Tofu Recipes in Place of the Chickpea Flour Tofu? Yes! You can use my Red Lentil Tofu recipe or Bean Tofu Recipe in place of the chickpea flour tofu. For the bean tofu, I recommend using white beans such as baby lima beans, navy beans, or cannellini beans.
More Chickpea Flour Recipes
- 4-Ingredient Chickpea Flour Mayonnaise
- 3-Ingredient Chickpea Flour Frittata
- Sweet Potato & Kale Chickpea Flour Frittata
- Mini Frittatas made with Chickpea Flour
Vegan Chickpea Flour Tofu Egg Salad
Ingredients
- 1 recipe Chickpea Flour Tofu
- 1 cup finely chopped celery
- 1/3 cup finely chopped green onions
- 1/4 cup sweet pickle relish
- 1 tablespoon extra-virgin olive oil, see notes, including OIL-FREE OPTION below
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon gariic powder
- fine sea salt & freshly ground black pepper
- Optional: sprinkle of paprika
Instructions
- Prepare the chickpea flour tofu as directed. Once ready, drain off any accumulated liquid from the water and invert onto a cutting board. Chop or crumble into small pieces (to desired consistency).
- Reserve 1/3 cup of the tofu. Place the remaining tofu in a large bowl along with the celery, green onions and pickle relish. Refrigerate while making the mayonnaise.
- Using a small food processor, blender or immersion blender. combine the olive oil (or plain non-dairy milk), lemon juice, mustard, garlic powder and reserved 1/3 cup tofu; blend until completely smooth. Season to taste with salt and pepper.
- Add the mayonniase mixture to the tofu mixture, gently stirring until combined. Serve immediately, sprinkled with the optional paprika, or cover and refrigerate until ready to serve.
Delicious! Have made this 3 times now with different add-in to the “salad”. The oil-free version works great BTW
hi I was wondering is one serving was 1 1/4 cups or if the 1 1/4 cups is the amount of the entire recipe?
Hi Ashley–the entire recipe makes 4 servings, about 1 and 1/4 cups per serving 🙂
hi I was wondering if one serving was 1 1/4 cups or if that was the total recipe?
Hi Ashley,
It is 1 serving, 1/4 of the recipe.
Curious if there is anything i could use in place of the oil for the chickpea mayo? even if it doesnt keep, maybe just water or broth? Thanks for your creativity! Super excited to try this as I agree that soy just isnt for me.
Hi Teresa,
Hmm, that sounds like an experiment that needs to happen :). I think you could get a nice creamy texture with some added broth, or perhaps some nondairy milk, in place of the oil.
@Teresa, I’m late to the party as usual, but I don’t use oil either. I was going to suggest a bit of tahini, but I’ve been having a field day experimenting with this amazing and very healthy ingredient that subs in for oil, cashews, cream, thickeners, all kind of stuff… green banana biomass.
I make a big batch, pour it into an ice cube tray or mini muffin pan and freeze, then bag to use as needed. I just used it to make an awesome mayo with some plant milk, and a bit of vinegar, mustard and a few dashes of kala namak (black salt) a sulphurous, very “eggy” salt I buy at the Indian market or Amazon, that would also be perfect added to the egg salad recipe here!