Go Back
Tofu Egg Salad with Kimchi

Tofu-Kimchi "Egg Salad"

A comforting and easy salad, with nostalgic associations for many of us. Just a little bit spicier and more exciting than the tofu salads of yore, with chopped kimchi for funky spice, and turmeric for golden, healthy color.
Course Main Course
Servings 7
Author Robin Asbell


  • 14 ounces extra firm tofu drained
  • 1 large carrot shredded
  • 2 ribs celery minced
  • 1/2 cup kimchi drained and chopped, save liquid
  • 2 teaspoons lemon zest
  • 6 tablespoons vegan mayo
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • black sesame seeds for garnish
  • bread and lettuce


  • Crumble the tofu into a large bowl or storage tub. Add carrot, celery, kimchi and lemon zest.
  • In a cup, stir the mayo, Dijon, turmeric and salt. Pour over the tofu mixture and stir. Serve about 1/2 cup per sandwich, sprinkled with black sesame and piled with lettuce.