Vegan “egg” salad sandwich

Total Time: 25 minutes

Cook Time: 10 minutes

Prep Time: 15 minutes

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  • 217g firm tofu, pressed, drained
  • ⅓ cup (80 mL) vegan mayonnaise (or mayo of your choice)
  • 1 Tbsp + 1 tsp nutritional yeast flakes
  • 1 Tbsp + 1 tsp chopped fresh chives
  • 1 tsp (5 mL) Dijon mustard
  • ¼ curry powder
  • 1 pinch ground turmeric
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 2 romaine lettuce leaves (swap for any lettuce of choice)
  • 60 g cucumber, sliced
  • 4 slices whole wheat bread (swap for gluten-free bread)


  1. Finely chop the pressed tofu into very small pieces. Transfer to a large bowl and mix together with the mayonnaise, nutritional yeast, chives, mustard, curry powder, turmeric, salt, and pepper.
  2. Assemble the sandwiches by adding a layer of lettuce, sliced cucumber, and a generous layer of "egg" salad on top of the bread.
  3. Cut in half if desired, and enjoy!


The assembled sandwiches are best when enjoyed on the same day.
The "egg" salad can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Information:


Serving Size: 1

Amount per serving

Calories: 373 kcal

TOTAL FAT: 14.6g


FIBER: 6.4g

SUGAR: 6.8g

PROTEIN: 20.3g

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