Tofu Egg Salad Sandwich Recipe (No Mayo)
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Jump to RecipeThis No Mayo Tofu Egg Salad sandwich recipe is a delicious vegan version of traditional egg salad – enjoy it on a sandwich, as a dip for crackers, or add a scoop to your salad for extra protein!
This tofu egg salad without mayo recipe is 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.
This No Mayo Tofu Salad has a fantastic crunchy texture from the celery and pickles, but is really creamy from the tahini. The spices, mustard, and fresh dill really kick this sandwich up!
This Tofu Egg Salad without Mayo Is:
- Creamy
- Filling
- Flavorful
- Loaded with Veggies and Spices
- Hearty
- A Great Meal Prep / Make Ahead Lunch
- Vegan, Gluten Free, Vegetarian, Dairy Free!
Make Tofu Egg Salad without Mayo
This no mayo tofu egg salad recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
What’s In This Mayo Free Tofu Egg Salad?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Silken Tofu
- Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, we absolutely love this tahini!
- Yellow Mustard – while I normally like cooking with whole grain or Dijon mustard, sometimes a good classic yellow mustard is exactly what you need!
- Celery, Bell Pepper
- Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder is really great in the salad.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
- Black Pepper
High Protein Tofu Lunch Recipes for the Win!
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 (sprouts, 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.
Make Ahead Tofu Egg Salad Sandwiches
This tofu egg salad without mayonnaise is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep one (or a few) of these ahead of time, and freeze some for later.
Having ready cooked meals in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen. Freezing ingredients is also a great way to use up food that may be expiring soon. Check out all my make ahead meals on The Herbeevore for some inspiration to help you prep, keep, heat, and heat!
More High Protein Vegan Lunches You’ll Love!
French Carrot Lentil Soup Recipe (Vegan, Gluten Free, Dairy Free)
Apple Walnut Salad Recipe with Dijon Vinaigrette (Vegan, Gluten Free)
Split Pea Soup with Kale Recipe (Vegetarian, Gluten Free)
Chickpea Tabbouleh Recipe (Grain Free, Gluten Free, Vegan)
Peanut Udon Noodles Recipe (Vegetarian & Vegan)
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Tofu Egg Salad (No Mayo)
Ingredients
- 1 package tofu
- 2 celery stalks finely diced
- 1/4 cup bell pepper chopped
- 2 dill pickle spears chopped
- 1 tablespoon tahini
- 1 teaspoon yellow mustard
- 1 teaspoon onion powder
- 1 tablespoon fresh dill
- 1/2 teaspoon Black Pepper
- Sea Salt to taste
Instructions
- 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 sponge) to remove water.
- In a large mixing bowl, crumble the tofu. Add the celery, bell pepper, pickles, tahini, 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.
Nutrition
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