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tofu egg salad without mayo healthy vegan tofu salad sandwich no mayonnaise recipe with bread and sprouts

Tofu Egg Salad (No Mayo)

Kelly Jensen
This no-mayo tofu egg salad is a delicious vegan version of traditional egg salad - enjoy it on a sandwich, as a dip, or add a scoop to your salad for extra protein!
5 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dip, Lunch, Sandwich
Cuisine American, Sandwhich
Servings 4
Calories 155 kcal

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

Calories: 155kcalCarbohydrates: 26gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 53mgFiber: 3gSugar: 4gVitamin A: 313IUVitamin C: 19mgCalcium: 78mgIron: 2mg
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