Vegan Egg and Olive Salad

If you’re familiar with egg and olive salad pre-vegan diet change, then you know how easy and simple this lighter than air mayonnaise based salad is. For all you that have a high appreciation for this quick and easy bite but feel you’ve waved goodbye to it when you chose a vegan dietary lifestyle— We got you! Our VEGAN EGG AND OLIVE SALAD has the same bright and briny, creamy and tangy element in every bite just as good as the real thing. Tofu steps in for the eggs and fills this salad with plant-based protein. As you may know, we like to give dishes our Bunnies twist and this recipe is no exception! We’ve added capers to our Vegan Egg and Olive Salad to step up that yummy salty briny element. Whether you pile it between slices of bread or with your favorite fresh fixings to make a healthy lunchtime salad, you’ll be ready to dig in! So, let’s hop to it! 



  •  About 1/2 of a 14 ounce package of extra firm tofu, drained and roughly chopped
  • 18-20 small green olives with pimento filling, sliced
  • 1 teaspoon capers
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried chopped onion
  • 1/2 teaspoon dried basil
  • 1/2 cup vegan mayonnaise
  • 1 Tablespoon dijon mustard
  • 1 teaspoon olive brine/juice
  • 1 teaspoon paprika 
  • salt and pepper to taste


  • First start by preparing your olives and tofu. Set aside. (See the two bottom images)
  • In a mixing bowl, dried parsley, onion powder, garlic powder, celery seed, dried chopped onion, and dried basil. Give it a mix around. 
  • To that same mixing bowl add tofu, olives, and capers. Fold together.
  • Then add in vegan mayonnaise, dijon mustard, paprika, olive brine, and salt and pepper. Give it all a fold around to incorporate. 
  • Serve on bread, a plate of greens, or just right out of the bowl– you do you! 
  • Enjoy! 

**This recipe is for half the package of tofu. If you wanna make the whole package, just double up the listed ingredients.** 

***To store the remaining unused tofu, store in an airtight container with cold water covering all the tofu in the refrigerator.*** 


2 thoughts on “Vegan Egg and Olive Salad

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s