Colorful Egg-Less Salad

When I was a kid, my mom and I would carefully crack the hardboiled eggs we were about to color. Where other kids dunked eggs and were done, I would soak mine for 30 minutes or more. The day after Easter, mom would start the tradition of the week of colored egg salad sandwiches! I could see the dye colored chunks in my sandwich. It was something I looked forward to all year! Now, I am vegan so the thought of actual eggs makes me sick on multiple levels and I am now aware of how bad artificial dye is for you! No more easter egg kits for me! Instead, I have vegetable based color. It is not as bright, but it won’t give me cancer or affect my cognition, so I am ok with that.


It was a little after dusk when I took this picture, it was brighter than this!


Egg-less Salad, Easter Edition
Makes 4 servings

1 package of aspic packed tofu, firm, 14 oz

Divide the package into 5 portions. Dye 4 of them using natural food dyes by dropping a few drops on that portion of crumbled tofu. I recommend using containers you don’t care about, in case it dyes the container. Set to the side

1 tablespoon of yellow mustard
¼ cup of vegan mayonnaise (I used original vegenaise)
¼ cup diced celery
¼ cup diced dill pickle
2 tablespoons diced red onion
½ teaspoon black salt (to give the salad that ‘eggy’ flavor
4 sandwich buns

In a bowl, combine all the crumbled tofu with the yellow mustard, vegan mayonnaise, diced celery, dill pickle, diced red onion, and black salt. Stir gently. Serve on sandwich buns.



This is what I used. I purchased the whole set of Nature’s Colors a while ago. They are pricy but last a long time.

Nutritional Information Per Serving (Without bread)

Calories 147c
Fat 11.5g
Sodium 482mg
Carbs 4g
Fiber .25g
Sugars .5g
Protein 6g

Equipment List

Bowls for dyeing the tofu
A bigger bowl for making the salad
Measuring cups and spoons
Knife and cutting board
Bigger spoon or spatula for stirring the salad

About Madelyn Pryor