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5 from 1 vote

Burmese Chickpea Tofu "Egg" Salad

Burmese Chickpea Tofu "Egg" Salad for sandwiches
Prep Time10 mins
Total Time10 mins
Course: lunch, Salad
Cuisine: American
Servings: 6
Calories: 230kcal


  • 2 2/3 cups packed mashed chickpea tofu
  • 3/4 cup diced celery
  • 1/4 cup minced red onion
  • 1/2 cup veganaise or your favorite vegan mayo
  • 2 tablespoons sweet pickle relish I used Pa's, a delicious vinegar-free version
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons McKay's vegan chicken-style seasoning or vegan vegetable bouillon of your choice
  • 1/4 teaspoon garlic powder
  • 1/2 tsp salt or to taste


  • Mix all ingredients thoroughly in a bowl, and refrigerate for at least 30 minutes prior to serving. Serve on your favorite bread or crackers for a delicious sandwich or snack. Yumm!


Calories: 230kcal | Carbohydrates: 7g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 2.6mg | Calcium: 145mg | Iron: 1.5mg