Curry tofu egg-less salad

Curry tofu egg-less salad

Contributed by William Wong, MD

Curry tofu egg-less salad
Tofu is endlessly versatile. I originally made this curry tofu egg-less salad for my neighbor’s new monthly healthy eating potluck inspired by everyone’s New Year’s resolutions. The salad really looks and tastes like egg salad. Serve on bread with lettuce for an "egg" salad sandwich. I served it inside a lettuce wrap for a healthier presentation.

Servings: 4

Prep time: 10 minutes


  • 1 block firm tofu, drained
  • 1/3 cup mayonnaise (use Vegenaise or Just Mayo for example; it's OK to use less)
  • 1/3 cup sweet relish
  • 1/2 teaspoon lemon juice
  • 1/2 stalk celery, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon mustard
  • 1/3 cup golden raisins
  • 2 tablespoon curry powder
  • Dash paprika for garnish (optional)


  1. Remove the tofu from its container and cover it with paper towels. 
  2. Place a weight on top to squeeze excess water out for several minutes. 
  3. In a medium-sized bowl, mash the tofu with a fork. 
  4. Add remaining ingredients and stir together until well combined. 
  5. Sprinkle with paprika for garnish, if desired. 
  6. Serve on bread with lettuce for an "egg" salad sandwich, or spread on crackers or lettuce cups as hors d'oeuvres. 

*Adapted from a recipe from by Jolinda Hackett

Nutrition information (per serving)

  • Calories: 240
  • Total fat: 12 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 380 mg
  • Total carbohydrate: 23 g
  • Dietary fiber: 4 g
  • Total sugars: 11 g
  • Protein: 14 g