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Tuna-Free Eggless Salad

Tuna-free Eggless Salad is a simple, plant-based alternative to the lunchtime classics. Mash beans and/or tofu, add veggies and seasonings. Serve as a sandwich or salad with fragrant greens such as arugula, cilantro, green onions and parsley.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6


  • 1 can garbanzo beans substitute other beans or lentils
  • 1 14 oz extra firm tofu substitute beans or lentils
  • 1/2 cup vegan mayo
  • 1 small red onion finely chopped
  • 2 cups chopped veggies whatever you have--carrots, celery, bell pepper, radish, cucumber
  • 3 Tbsp nutritional yeast flakes
  • 1 Tbsp yellow mustard
  • 1 Tbsp lemon juice
  • 1 tsp. dill
  • 1 tsp. parsley
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. turmeric
  • salt and pepper to taste
  • garnish green onions, cilantro or parsley


  • (If you don't have tofu, skip this step and use 2 cans of beans/lentils). Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  • Place chickpeas in a bowl and mash with a fork (or potato masher or immersion blender). Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  • Serve on a bed of tomato and arugula or wrap in romaine or collard green. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 


If you don't have tofu, substitute another can of beans.