“Eggless” Vegan Egg Salad Pitas

vegan egg salad

Diced tofu mixed with creamy Wicked mayo and spiced with turmeric is as delicious and versatile as traditional egg salad. Here we load it into pita halves with some crunchy veggies, but you can also serve it over a bed of greens, use it to stuff hollowed-out tomatoes or spoon it onto crackers for a quick snack. Feel free to add your favorite extras: Some people love pickles or capers in egg salad, some like crunchy celery, and just about everyone likes a teaspoon or two of curry powder. Have fun with it!


  • 1/2 cup (120ml) Wicked Kitchen™ Garlic Vegan Mayo with Caramelized Onion
  • 4 green onions, finely sliced
  • 2 tsp (10ml) Dijon mustard
  • 1 tsp (6g) turmeric
  • 3/4 tsp (4.5g) kosher salt
  • 1/2 tsp (3g) freshly ground black pepper
  • 1 package (14 ounces/397g) firm or extra-firm tofu, drained and patted dry
  • 3 tablespoons dill, coarsely chopped
  • 2 large pitas, split
  • Handful tender crunchy greens, like baby lettuces, watercress or microgreens
  • Thinly sliced radishes


  1. Whisk the mayo, green onions, mustard, turmeric, salt and pepper together in a large bowl.
  2. Cut the tofu into 1/2-inch (1.25-cm) cubes and add to the bowl. Toss to combine, then use a spoon in a chopping motion to break up some chunks until the mixture looks like conventional egg salad. Mix in the dill.
  3. You can refrigerate the mixture for up to 3 days.
  4. To serve, open up a pita half and line the bottom with greens and a few radish slices, then spoon your vegan egg salad into the pitas.

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