Egg-less Salad Sandwich
Prep time
Total time
A delicious recipe for an eggless salad sandwich.
Adapted From: Patrick-Goudreau, Colleen. "Better Than Egg Salad". 30 Day Vegan Challenge (first edition).
Serves: 4
  • 350 grams (12 oz) extra firm tofu
  • ¼ cup Just Mayo, Vegenaise or other eggless mayo
  • 1 small red pepper diced
  • 2-3 scallions finely chopped
  • 1 finely chopped carrot
  • 1-2 stalks celery, finely chopped
  • 1 tbsp parsley finely chopped
  • 2 tsp relish
  • 2.5 tsp prepared mustard
  • ½ tsp turmeric
  • ¼ tsp salt
  • pepper to taste
  1. Squeeze out excess water from tofu by hand or wrap in a clean towel and place something heavy on top (like a cast iron pan) for about 15 minutes.
  2. Crumble tofu into really small pieces or mash with a fork or potato masher.
  3. Add mayo, red pepper, scallions, carrot, celery, parsley, relish, mustard, turmeric, salt and pepper.
  4. Combine well.
  5. Serve in a sandwich, as a side salad or on crackers.
Recipe by WHAT the HECK do I eat NOW at