“No Egg” Salad Matzah Wraps

“No Egg” Salad Matzah Wraps

“No Egg” Salad Matzah Wraps 🌯

I stuffed my matzah wrap with one of my favorite & oh so tasty salads. Super Easy & delicious. Medium firm tofu cubed into small & medium pieces help to give that egg salad texture, while black salt (Kala namak) which is actually pink gives-that eggy smell.

My hubby & my tween agree that it’s one of their favorite salads too. If you are eyeing those matzah wraps check my highlights for the “how to” turn your matzah into a hard shell wrap!!Happy Sunday & Happy Passover for those that celebrate. 💚

“No Egg” Salad Matzah Wraps

“No Egg” Salad Matzah Wraps

I stuffed my matzah wrap with one of my favorite & oh so tasty salad. Super easy & delicious. 
5 from 3 votes
Total Time: 30 minutes
Course: Lunch, Side Dish
Cuisine: Mediterranean-Inspired
Keyword: Plant-Based, Recipe, Vegan
Author: Sara
Servings: 4


  • 1 block medium firm tofu 15 ounces
  • 2 stalks of celery finely chopped
  • 2 green onions finely chopped, white & light green only
  • 1/2 small dill pickle finely chopped
  • 6 tbl vegan mayonnaise
  • 2 tsp nutritional yeast
  • 2 tsp Dijon mustard
  • 1/2 tsp celery seeds
  • 1/4 tsp turmeric
  • 1/4 tsp black salt optional
  • salt and pepper to taste
  • 1 tbl pickle juice
  • 2 tbl fresh herbs I used parsley & dill


  • Press block of tofu for 15 minutes. Then dice into small & medium cubes. Place in large mixing bowl
  • Fold in chopped celery, green onions & pickles
  • In a small bowl mix the mayo and rest of the ingredients except pickle juice & fresh herbs.
  • Add dressing to tofu mix. Mix in pickle juice. Taste. Adjust seasoning & enjoy

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