Looking for a quick plant-based protein-packed lunch that’s perfect for school lunchboxes, work breaks or leisurely summer picnics? Try Eggless Egg Salad Sandwiches!
They come together in just 5 minutes, taste like the classic you remember, and are made entirely without eggs. The secret? Tofu of course!
Why Go Egg-Free?
There are lots of reasons you might want to skip the eggs. You may be plant-based, have allergies or simply trying to reduce your carbon footprint.
Whatever your reason, this recipe delivers all the creamy and comforting flavours of traditional egg salad, without the actual eggs.
These sandwiches tick all the boxes. Plus, they’re a fun way to introduce tofu to little ones or tofu-skeptical friends.
Soykei recipe partner
I love Soykei tofu, a local Quebec brand that makes fresh high-quality tofu with just a few simple ingredients. Naturally, I was thrilled about the idea of partnering with then on this recipe. Their tofu lends a clean, mild flavour and a perfect texture that works beautifully in both savoury and sweet recipes. It’s my top brand for all egg replacement recipes too!
Shopping SoyKei also means supporting local, sustainable food production — something that matters a lot to me. If you’re in Canada, check them out!
What You’ll Need
The ingredients are simple and likely already in your fridge or pantry:
- Extra-firm Soykei tofu (400g) – Swap another brand if Soykei is not available in your area
- Silken Soykei tofu (500g) – Swap another brand if Soykei is not available in your area
- Vegan mayo – for that classic creamy feel.
- Turmeric – just a pinch for colour (trust me, it makes it look just like egg salad).
- Dijon mustard – for a little tang.
- Black salt (kala namak) – highly recommended you not skip this ingredient! It adds a sulphuric, “eggy” taste that’s spot-on.
- Green onion and parsley – for crunch and freshness. Feel free to mix in different herbs.
How to Make It
Just mash the tofu, stir in the other ingredients, and sandwich it between your favourite bread. I prefer a fluffly classic club-style bread for an untoasted version. Opt for whole wheat if you can, it’s better for your health and the planet.
You can toast the bread, add lettuce, or even make it into wraps or lunchbox sliders for the kids.
Meal prep tip: Make a big batch and store it in the fridge for up to 3 days. It tastes even better the next day.
Why I Love This Recipe
As a busy parent and working professional, I love meals that are:
- Fast
- Nutrient-dense
- Low-waste
- Kid-approved
These sandwiches tick all the boxes. Plus, they’re a fun way to introduce tofu to little ones or tofu-skeptical friends.
5-Minute Eggless Egg Salad Sandwiches (That Even the Kids Will Love!)
Ingredients
- 1 400g package extra firm tofu Soykei or alternative brand
- 1 500g package of silken tofu –Soykei or alternative brand
- 3 green onions finely chopped
- ⅛ cup fresh parsley minced
- ¼ cup vegan mayo
- 1.5 tablespoons dijon
- 1 to 1.5 teaspoons of black salt kala namak
- ¼ teaspoon turmeric
- Salt & pepper to taste
Instructions
Make the eggless egg salad
- Crumble both tofu packages into a bowl, keeping some different chunky sizes. Add remaining ingredients. Mix and taste; then add salt and pepper to your liking.
- Make the sandwiches
- Butter up your favourite fluffy sandwich bread with butter or mayo. Scoop a generous spoonful of the eggless egg salad onto the bread. Top with the second slice of bread. Slice and serve!
- Pro tip: Keep the salad in the centre of the bread and it will spread when you slice it the sandwich rather than spill over the edges.
