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Chickpea Flour Tofu No-Egg Salad (Vegan, Soy-Free, Oil-Free Option)

Chickpea flour tofu no-egg salad made without soy!  Chickpea flour tofu stands in for the eggs and the mayonnaise. The salad is vegan, soy-free & can be made oil-free, if desired.

chickpea flour egg-free salad in a glass bowl with white background

Growing up, I loved deviled eggs and egg salad. But only when they were made by my mother or grandmother. Cooked eggs plus mayonnaise, prepared in unknown circumstances, was an equation I could not stomach.

But if an anonymous person made this version of egg salad for me–which has no eggs at all–I would happily gobble it up. It is just that delicious.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Soy-free
  • Gluten-free
  • Grain-free
  • High protein
  • Oil-free option

How to Make Chickpea Flour Tofu No-Egg Salad

Note that the complete directions are also in the recipe card below.

chickpea flour egg-free salad in a glass bowl with white background

Make the Chickpea Flour Tofu

If you are wondering how on earth an egg salad can be egg-free without the usual replacement of crumbled soy tofu, the answer is this: chickpea flour.

More precisely, it is Chickpea Flour Tofu (also known as Burmese Tofu or Shan Tofu).

Chickpea flour tofu is made, with ease, from chickpea flour, water and salt. It has a remarkably egg-like consistency and taste, and a smidge of turmeric lends the tofu a light golden hue, giving it perfect egg salad eye appeal.

The tofu can be coarsely chopped or crumbled to create the texture you like best. I am partial to a mix of chopped pieces and crumbles.

Chickpea Flour Tofu for use in No-Egg Salad

Use Chickpea Flour Tofu to Make the Mayonniase, Too!

And now, a dash of wow: the chickpea flour tofu does double duty as mayonnaise! 

While the majority of the tofu comprises the chopped “egg” in the salad, a small portion is set aside and blended with olive oil, Dijon mustard and lemon juice to make a dreamy-smooth, silky mayonnaise to dress the salad!

Make it Oil-Free

If you prefer 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.

Chickpea Flour Tofu made into a simple vegan mayonnaise

This is my favorite mayonnaise, ever. One-third cup of the tofu, plus 3 tablespoons olive oil (or plain non-dairy milk, for oil-free) some mustard and lemon juice yields just over a half-cup of mayonnaise. I use only half of the mayonnaise (1/4 cup) in the salad.

The remainder of the chickpea flour mayonnaise will keep in the refrigerator for up to 2 weeks. If you prefer to add more to the salad, do it!

A small food processor, or a blender, will work to make this small amount of mayonnaise, but my preferred appliance for this job is an immersion blender. It emulsifies the concoction to perfection.

Chickpea Flour Tofu being made into a vegan mayonnaise

The Remaining Egg-Free Salad Ingredients: Keep it Classic

The remaining ingredients are ultra simple. I went with relatively classic flavors for this particular rendition of egg salad–sweet pickle relish, green onions, and some celery for crunch.

The vegetables for use in Chickpea Flour Tofu No-Egg Salad

However, do not let my preferences deter you from varying this salad as much or as little as you like. I know that you will be delighted by the essential flavor of the chickpea flour tofu, and mayonnaise, so go to town with your own innovative spins.

Serving Suggestions

Enjoy the salad straight up, as an addition to a big green salad, rolled into wraps, or piled into or onto sandwiches.

chickpea flour egg-free salad in a glass bowl with white background

Happy eats, everyone!

Can I Make the Chickpea Flour Tofu in Advance?

The chickpea flour tofu can be used as soon as it sets up (several hours), but it becomes firmer the longer it sits (the water naturally releases, and can be drained off). If you prefer an extra-firm tofu texture, prepare the tofu 48 hours in advance of making the salad.

How Much of the Chickpea Tofu Mayonnaise is Used in the Recipe?

I only use 1/4 cup (half) of the prepared mayonnaise in the salad recipe. The calculated nutrition information reflects this.

How Should I Store the Chickpea Flour Tofu No-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).

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.

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.

More Chickpea Flour No-Egg Recipes:

chickpea flour egg-free salad in a glass bowl with white background

Chickpea Flour Tofu No-Egg Salad (Vegan, Soy-Free, Oil-Free Option)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Chickpea flour tofu no-egg salad made without soy!  Chickpea flour tofu stands in for the eggs and the mayonnaise. The salad is vegan, soy-free & grain-free.

Ingredients

  • 1 recipe of Chickpea Flour Tofu [https://www.powerhungry.com/2017/10/05/chickpea-flour-tofu-soy-free/]
  • 1 cup finely chopped celery
  • 1/3 cup finely chopped green onions
  • 1/4 cup sweet pickle relish
  • 3 tablespoons extra-virgin olive oil (see notes, including OIL-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

  1. 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).
  2. Reserve 1/3 cup of the tofu (mash enough to fill 1/3 cup); place the remaining tofu in a large bowl along with the celery, green onions and pickle relish. Refrigerate while making the mayonnaise.
  3. 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.
  4. 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.

Notes

Tip: The chickpea flour tofu can be used as soon as it sets up (several hours), but it becomes firmer the longer it sits (the water naturally releases, and can be drained off). If you prefer an extra-firm tofu texture, prepare the tofu 48 hours in advance of making the salad.

Oil-Free Option: If you prefer 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.

Oil Options: Any neutral oil you prefer, such as safflower, or avocado oil, can be used in place of the olive oil.

Tip: I only used 1/4 cup (half ) of the prepared mayonnaise in the recipe; the calculated nutrition information reflects this.
Storage: 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).

Nutrition Notes: The calculated nutrition is for the version made with olive oil. The calories and fat are significantly lower when non-dairy milk is used in place of the oil.

Nutrition Information
Yield 4 Serving Size 1/4 of recipe (about 1- and 1/4 cups)
Amount Per Serving Calories 147Total Fat 6.7gSaturated Fat 1gCholesterol 0mgSodium 358mgCarbohydrates 17.3gFiber 3.1gSugar 4.8gProtein 5.3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

Chickpea Flour Tofu No-Egg Salad in a glass bowl

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Connie Q

Sunday 18th of July 2021

Delicious! Have made this 3 times now with different add-in to the "salad". The oil-free version works great BTW

Ashley

Sunday 8th of November 2020

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?

Camilla

Monday 23rd of November 2020

Hi Ashley--the entire recipe makes 4 servings, about 1 and 1/4 cups per serving :)

Ashley

Friday 6th of November 2020

hi I was wondering if one serving was 1 1/4 cups or if that was the total recipe?

Camilla

Friday 4th of December 2020

Hi Ashley,

It is 1 serving, 1/4 of the recipe.

Teresa

Tuesday 21st of July 2020

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.

VeggieT8r

Friday 24th of March 2023

@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. https://pblife.org/recipes/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!

Camilla

Tuesday 28th of July 2020

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.

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