This Tofu Egg Salad sandwich is a delicious and healthy vegan version of traditional egg salad – enjoy it on a sandwich, as a dip, or add a scoop to your salad for extra protein!
This is a awesome ‘egg’ salad – it makes a delicious and hearty sandwich which is perfect to pack for lunches during the week! This makes about 4 sandwiches, so its great to make during Sunday Meal Prep and pack lunches during the week.
It has a fantastic crunchy texture from the celery and pickles, but is really creamy from the vegan mayo. The spices, mustard, and fresh dill really kick this sandwich up!
Tofu is the perfect filler because it is light and packed with protein which makes this sandwich a great choice for lunch. Add any sandwich fixings you prefer (lettuce, tomato, sliced onion, etc), but even plain this Vegan Egg Salad definitely holds it own between the bread.
The best part about this dish is that it is SO QUICK to make – the vegan egg salad can come together in about 10-15 minutes, depending on how much chopping you need to do.
My husband was absolutely blown away by this and SWORE it was made with eggs! A traditional take on a super non-traditional sandwich 🙂
Tofu ‘Egg’ Salad Sandwich (Vegan, Gluten Free, Dairy Free)
- 1 (14.5 ounce) block of extra firm tofu
- 2 celery stalks finely diced
- 1/4 chopped bell pepper
- 2 dill pickle spears chopped
- 1 tablespoon vegan mayo
- 1 teaspoon yellow mustard
- 1 teaspoon onion powder
- 1 tablespoon fresh dill
- 1/2 teaspoon Fresh Ground Pepper
- Salt to taste
- Drain and Press the tofu for 15-20 minutes or so until most of the excess water has been removed from the tofu. Alternatively, you can gently squeeze the tofu over the sink (like a spongto remove the water.
- In a large mixing bowl, crumble the tofu. Add the celery, bell pepper, pickles, mayo, mustard, onion powder, dill, and ground pepper to the bowl. Stir to combine.
- Taste and adjust seasoning as needed- if you want salt, now is the time to add (I found it doesn’t need salt and was just as good on its own!)
- Serve on sandwich bread, with crackers, as a crudite dip, or add a scoop to the top of a salad.