Vegan Chickpea Flour Tofu Egg Salad (Soy-Free & High Protein)

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.

ThisVegan Chickpea Flour Tofu Egg Saladis about to become a new go-to 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 asoy-free vegan egg saladthat still delivers the creamy texture and savory flavor of the classic.

This plain recipe is not only satisfying but also nourishing. Each serving provides9 grams of plant-based protein and 5 grams of fiber, making it a filling and straightforward high-protein vegan lunch, meal prep, or quick snack. Even better, it can easily be madeoil-freewhile still staying creamy and flavorful.

Serve this chickpea tofu egg salad on its own, pile it onto toasted bread for an straightforward 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.

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 calledBurmese tofu—is a plain, 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 naturallymild flavor and satisfying texture, along with the nutritional benefits you’d expect from legumes. It’s naturallyhigh 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 thisVegan 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—plain to make, nourishing, and reliable 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 betweenUS Customary(volume) andMetric(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 instructions are also in the recipe card below.

• Prepare thechickpea flourtofu 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 alarge bowlalong with the celery, green onions and pickle relish. Refrigerate while making the chickpea flour tofu mayonnaise.
• Using asmall food processor, blender or immersion blender. combine theolive 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 Reliable 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 addingblack salt (kala namak)for eggy flavor
• Chill before serving for reliable 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 asoy-free vegan egg saladthat still has the creamy, chunky texture of the classic. Chickpea tofu provides plenty of plant-based protein while absorbing flavors beautifully, making it a satisfying alternative to traditional tofu.

Storage for Chickpea Flour Tofu Egg Salad

The salad is reliable 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 satisfying.
• Can I Use Other Soy-Free Tofu Recipes in Place of the Chickpea Flour Tofu?Yes! You can use myRed Lentil Tofurecipe orBean Tofu Recipein 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