Vegan Tofu Egg Salad Sandwiches
Prep time
Total time
A delicious vegan alternative to egg salad that tastes great in a sandwich, or as a dip for vegetables and crackers.
Recipe type: Sandwich
Serves: 8
  • 1 block extra firm tofu (about 16 oz)
  • ⅔ cup vegan mayo
  • ⅓ cup sweet pickle relish ( I used Pa's Pickle Relish, which is a vinegar-free variety)
  • ⅓ cup diced celery
  • 3 Tbs finely diced red onion
  • ¼ cup sliced black olives
  • 2 Tbs minced fresh parsley
  • 1 tsp onion powder
  • ½ tsp turmeric
  • ¼ tsp garlic powder
  • 1 tsp Himalayan black salt (or sea salt, if you don't have black salt)
  • 1 Tbs lemon juice
  • 1 tsp sugar
  1. Drain water off block of tofu. No need to press.
  2. In a bowl, mash tofu until crumbly.
  3. Add remainder of ingredients, and stir until well-combined.
  4. Place in refrigerator for 2-3 hours. This allows the flavors to blend properly and for the turmeric to brighten this salad into a beautiful light yellow color resembling egg salad.
  5. Spread on slices of bread with your choice of veggies for a delicious sandwich, or use as a dip for vegetables or crackers.
Recipe by Vegan Yumminess at