This recipe is perfect for anytime, but it makes a perfect accompaniment to a traditional English tea. Makes 5 whole sandwiches, 10 halves, or 20 quarters.
Eggless Egg Salad


  • 1-1/2 pounds tofu, extra firm or super firm
  • 1/2 cup eggless mayonnaise (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave)
  • 2 red bell peppers, finely chopped
  • 4 scallions (white and green parts), finely chopped
  • 2 carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 4 teaspoons pickle relish
  • 1-1/2 tablespoons prepared mustard
  • 1/4 teaspoon turmeric
  • 1 teaspoon sea salt or to taste
  • Black pepper, to taste
  • 10 slices good-quality sliced bread
Cooking directions
  1. In a large bowl, mash tofu with a fork, potato masher, or your hands.
  2. Add remaining ingredients and mix well.
  3. Spread a few tablespoons of the tofu mixture on the bottom bread slices. Top with remaining slices of bread. (Toasted slices make this even more scrumptious!)
  4. Carefully cut the crusts off the sandwiches with a sharp knife. Cut in half diagonally, then cut in half again so you’re left with small triangle-shaped finger sandwiches. (Throw the crust out to the grateful birds.)
A word about tofu: There are many different types of tofu available, ranging from silken and soft to firm and extra firm – and even super firm, in the case of my favorite brand, Wildwood Organics, but there are also differences within those variations depending on the brand you buy or the way it’s packaged. The perfect textured tofu for this dish is one that is very firm. I recommend an extra-firm tofu (in the refrigerated section of the grocery store). Wildwood brand is my favorite, but if you can’t find it or can only find one that is in a tub of water, you might want to press out the water first. To press tofu: just dump the water and give the tofu a quick rinse. Wrap the tofu in a towel and place on a plate. Place something heavy on the tofu and leave it there for about 20-30 minutes; the towel will be soaked through.

Serving suggestions:

  • Wonderful as a sandwich filling on a hard roll or stuffed in a pita
  • Serve on crackers as an appetizer or party dish
  • Serve as a side salad – great for picnics and BBQs!
Variation suggestion:
  • Use cubed, steamed tempeh for a “better than chicken” salad.
  • Use potatoes for a tasty potato salad.
  • Use garbanzo beans/chickpeas for a “better than tuna” salad. (Grind the beans in a food processor for a tuna-like size and texture.
A longtime vegan and animal activist, Colleen Patrick-Goudreau founded Compassionate Cooks to empower people to make informed food choices and to debunk the myths about veganism and animal rights. She’s an author, contributor on the Food Network, and can be found online at Compassionate Cooks.

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Copyright Lighter Footstep 2007
Eggless Egg Salad
Tofu makes a good substitute for eggs in this eggless egg salad recipe.