• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Tofu Eggless Salad Sandwich

Tofu Eggless Salad Sandwich

June 11, 2012 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Tofu Eggless Salad Sandwich on slice bread topped with sprouts

You won’t believe how much this vegan tofu eggless salad tastes like the real thing and it’s so easy to make. You probably already have the ingredients in your pantry.

The first thing to do is to press the tofu, to remove any excess liquid so that the tofu can better hold the flavor of the spices, while also creating an “egg” salad that isn’t soggy.

Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.

Use my discount code PLANTBASEDCOOKING_10 and receive 10% off your order of The TofuBud.

Tofu Egg Salad

Once your tofu is ready, crumble it into a bowl and add the chopped and grated vegetables, mix with the pinch of spice, the vegan mayonnaise and mustard.

The turmeric/curry and mustard are what creates the “egg” effect color wise and it also adds the warming, anti-inflammatory effect, and punch in flavor.

Enjoy these light and healthy sandwiches:

  • Veggie Sandwich
  • Tempeh Salad Sandwich
  • Tempeh BLT
  • Chickpea Salad Sandwich

I also like to add a little of the pickle juice to enhance and meld the flavors.

Tofu Egg Salad

The crisp veggies like cucumber, carrot, and celery add a fresh crunch and make it a perfect way to have your serving of raw veggies for lunch, that’s easy to digest.

Mix all of these ingredients until fully mixed, and you’re ready to serve it on your bread. It’s also great served on a lettuce salad or in cabbage/collard leaf, keeping this meal low carb and gluten-free.

Tofu Eggless Salad Sandwich on slice bread topped with sprouts

Top with sliced tomatoes, onion, radish, and serve with a pickle, a side of soup, and this is a perfect meal for any season. You would delight a crowd if you bring this dish to a picnic potluck.

Simple, flavorful, and won’t hurt your budget. Add some currants or raisins and walnuts for sweetness and omegas; this could be your child’s new favorite school lunch sandwich!

Ahh, the pleasures of creating simple, fresh and pure meals. Just so satisfying!

I’d love to hear your feedback in the comments below for this Eggless Tofu Salad Sandwich Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

 

Tofu Egg Salad
Print Recipe
4.70 from 10 votes

Tofu Eggless Salad Sandwich

When the urge hits, this Tofu Eggless Salad Sandwich does the trick. It comes together in 5 minutes, uses ingredients you probably have on hand and tastes delicious.
Prep Time10 mins
Total Time30 mins
Servings: 4 people

Equipment

  • TofuBud Press
  • Cutting board
  • Knife
  • Glass Mixing Bowls with Lids

Ingredients

  • 1 block firm organic tofu drained and pressed
  • 1/3 cup celery chopped
  • 1/4 cup red onion chopped
  • 2 sweet pickles or dill, chopped (no added sugar, preferred)
  • 1/4 cup parsley chopped
  • 2 Tbl homemade mayonnaise or vegan store-bought
  • 2 tablespoons prepared yellow mustard
  • 1/2 tsp turmeric or curry powder
  • sea salt and pepper to taste
  • 8 slices whole grain bread or sourdough
  • tomato sliced
  • 1 medium avocado sliced (optional)
  • lettuce or sprouts
Prevent your screen from going dark

Instructions

  • Press tofu using a tofu press or wrapping in paper towels and placing a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
  • Place tofu in a large bowl and break up into small pieces with a fork.
  • Add the celery, parsley, red onion, red onion, pickles, mayonnaise, mustard, turmeric, salt, and pepper and stir to combine.
  • Serve on bread with tomato and lettuce or sprouts and avocado, if preferred.

Notes

Salt not included

Nutrition

Nutrition Facts
Tofu Eggless Salad Sandwich
Amount per Serving
Calories
136
% Daily Value*
Fat
 
6.1
g
9
%
Saturated Fat
 
0.7
g
4
%
Sodium
 
36.8
mg
2
%
Carbohydrates
 
10.7
g
4
%
Fiber
 
2.8
g
12
%
Sugar
 
3.2
g
4
%
Protein
 
18
g
36
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
5.8
mg
7
%
Calcium
 
120
mg
12
%
Iron
 
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Paul Ashley cooke

    January 3, 2018 at 10:05 pm

    Hi Diane, thanks for the recipe will try it out tomorrow, incidentally I have some black salt from India that tastes somewhat like eggs, bought it on amazon. I will add that also, again gratitude, am still enlarging my vegan repertoire and need all the inspiration I can get from people like you…regards Paul…..

    Reply
    • Diane Smith

      January 4, 2018 at 3:59 pm

      Hi Paul, I’ve heard of salt that has an egg-like taste. Let us know how it tastes…

      Reply
  2. Rose

    June 13, 2018 at 12:14 pm

    Hi! Thank you for the recipe, this is SO Good! I just made it, and I love it, so good.

    Reply
    • Diane Smith

      June 13, 2018 at 1:49 pm

      It’s turned out to be one of my favorites. I like adding shredded carrots, and eating it like a dip with crackers. Glad you enjoyed it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking