Vegan “Egg” Salad Sandwich

This recipe is a plant-based version of the classic Egg Salad sandwich. I decided to create this after watching a Youtube video of sandwiches in Japan, the egg sandwich stuck out to me, as it was something I enjoyed as a child. Thus, I decided to make an eggless sandwich that tastes just as good as the original. This recipe is a great lunch idea for those who don’t have a lot of time, the filling can even be prepared and used throughout the week. I hope you enjoy the egg-free and cholesterol-free recipe.


  • 200g of tofu.
  • 2 tbsp unsweetened vegan yogurt.
  • 3-4 tbsp of vegan mayonnaise.
  • 1 tsp mustard.
  • 1/2 tsp of black salt and a pinch of normal salt.
  • 1 celery stalk.
  • 1 small red onion.


  1.  First, crumble the tofu into small pieces and sprinkle it with a pinch of normal salt.
  2. Next, dice the onion and celery into small pieces.
  3. Then, add the celery and onion to the tofu along with the yogurt, mayonnaise, black salt, and mustard. Combine the ingredients thoroughly.
  4. Next, taste the sandwich filling and reseason (if needed). Now you can use it immediately or store it for 3 days in the fridge.fullsizeoutput_76Maroon Yellow Vintage Recipe Pinterest Graphic.png

2 Comments Add yours

  1. So simple and such a great idea! My husband would love! I think I’ll try it this week

    1. Awesome! Let me know how it goes. It is so quick to make 😊

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