Mar 05, 2013

Eggless Egg Salad Sandwich

I made this for my mom, the Brooklyn girl who loves her egg salad! We both devoured it on Ezekiel bread for lunch. I am also working on a tofu and mayo-free eggless egg salad and I think I have it almost nailed. Just putting the finishing touches on it and then I will post that one for you as well.


  • 1 14 oz. package extra-firm tofu
  • 2 stalks celery, diced
  • 1/2 cup reduced-fat Vegenaise (see notes)
  • 1 TBS dried onion flakes
  • 1 TBS yellow mustard
  • 2 tsp turmeric
  • 2 tsp mild yellow curry (optional)
  • 1/4 tsp paprika
  • 1 tsp salt-free Spike (see notes)

  1. Drain the tofu and squeeze out as much water as possible. I use paper towels for this but you can also sit it on a strainer and let it drain out. Takes a lot longer.
  2. Place tofu in a bowl and break it apart.
  3. Add remaining ingredients and mix to combine.
  4. If you like your egg salad with pickle relish, you can certainly add some, too.
  5. Place in refrigerator for about one hour to let the onion flakes soften and the flavors meld together.

Helyn’s Notes: Salt-free Spike is a total MUST in a vegan kitchen and especially a nutritarian kitchen. It is a wonderful blend of veggies and spices and a great replacement for sodium. A lot of grocery stores and almost all health food stores carry it. Otherwise you can purchase it here

I don’t often use products like Vegenaise since it is quite processed and does contain added oil. For the soy-free version of my eggless salad, I will be using cashew mayonnaise—watch for that recipe soon!

Nonna, enjoying her sammich!
Makes enough for 4 sandwiches. Enjoy!

Healthy trails,

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