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Eggless Egg Salad


  • 1 package firm tofu
  • 3 scallions, minced
  • 1 carrot, coarsely grated
  • 1 stalk celery, finely minced
  • 1 small bell pepper, finely minced
  • 1/3 cup toasted sunflower seeds
  • 1 cup radish or alfalfa sprouts or mixed greens
Eggless Mayonnaise
  • 1/4 lb soft tofu
  • 2 tsp sesame oil
  • 2 Tbsp cider vinegar
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 cup refined peanut or vegetable oil


For Mayonnaise: Whip first 5 ingredients in a blender or food processor. Keep the machine going and gradually add in oil. Continue to whip until creamy texture is reached.

Cut the tofu into dice-sized bits and add to bowl with scallions, carrot, celery, pepper, and seeds.

Gently mix in eggless mayo.

Spread salad onto bread and top with a mound of sprouts or mixed greens.

Adapted from Jonathan's Organic

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