Vegan Egg Salad Sandwich Recipe | Vegan Recipes | PBS Food

Vegan Egg Salad Sandwich

Vegan Egg Salad Sandwich recipe

Create the taste, texture and color of egg salad without eggs by using tofu, vegan mayonnaise and turmeric.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)

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  • 10.6 ounces (300 grams) firm tofu
  • 1/4 cup vegan mayonnaise
  • 1 teaspoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon whole grain mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 2 tablespoons celery, finely diced
  • 1 tablespoon red onion, minced
  • 2 teaspoons parsley, finely minced


  1. It's important to get rid of as much liquid as you can from the tofu otherwise your finished salad will taste watery. Put the tofu in a strainer over a sheet pan and put something heavy on top like a bowl filled with water. Let this sit for at least an hour and then use paper towels to soak up any remaining water on the tofu. If you're in a rush, you can skip the pressing and use a butter muslin to squeeze out the excess water by hand.
  2. Make the dressing by whisking together the mayonnaise, nutritional yeast, lemon juice, mustard, salt, turmeric and paprika in a small bowl.
  3. Roughly crumble the dried tofu using your hands into a bowl and add the celery, onion, parsley and dressing. Mix together, leaving some chunks of tofu.
  4. To make sandwiches, just spread a thick layer of “egg" salad on a piece of toasted bread. Add your favorite vegetables such as cucumbers or tomatoes, and top with another slice of bread.
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