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Plant-Based Egg Salad Sandwich

Updated: May 29

Not everyone is a fan of egg salad sandwiches, and I for one was not one, when I used to eat eggs. For some reason it just seemed so strange to me to be eating mashed boiled eggs on bread. Well, now I'm mashing tofu and putting it on bread. Still strange, but strangely delicious. This is a quick and healthy recipe to throw together when you need a go to simple recipe for lunch. Even my kids enjoy this recipe, who can be pretty picky themselves.

So give it a try and see how it goes. This recipe is found in my cookbook Simply Fresh on page 66.



1 lb. Firm tofu (or extra firm)

1/4 teaspoon turmeric

2 Tablespoons nutritional yeast flakes

1 Tablespoon vegan chick'n seasoning

1/2 cup vegan mayonnaise

1-2 stalks celery, sliced

2 Tablespoons green onion or dill (optional)

Salt to taste


Crumble tofu in small bowl, then add seasonings and stir well. Mix in celery and dill or green onion. Add mayonnaise, mix well. Finally salt to taste.

This recipe can be found in my cookbook Simply Fresh pg. 66.

Drain the tofu well.

You can crumble the tofu with your hands or a potato masher.

Soup or sandwich?

  • Soup

  • Sandwich

  • Both!

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May 30
Rated 5 out of 5 stars.

This is one of my favorites and my go to when I don’t know what to make.


May 29
Rated 5 out of 5 stars.

Wow, this is such a quick recipe and I like that it's a new way I can use tofu. I'm trying to add more plant protein to my meals, so I'm thankful for a new one that's delicious.

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