Recipe Eggless Egg Salad Sandwich with Tofu & Sprouts

Try this fast, easy, healthy plant-based alternative to traditional egg salad

April 03, 2017

Article by

Silver Hills Bakery

When you think of tofu as a fridge (or freezer!) staple, our tasty Eggless Egg Salad Sandwich is a cinch to whip up any day of the week. Try this plant-based combo of creamy tofu, a dash of bright turmeric, a splash of Dijon, and crunchy veggies spread over your favourite Silver Hills Sprouted Bakery whole grain bread. We think it’s especially wonderful on our low calorie, nutrient dense, Little Big Bread—but it’s delightful with whatever bread you’ve got on the counter or in the freezer. This healthy eggless alternative to traditional egg salad is no mere second-rate substitute—it’s a stand-alone sandwich-filling star!

Bonus: With no boiling or peeling, assembling our Eggless Egg Salad Sandwich is easy and fast as can be. Simply mash the tofu, mix in all the other ingredients, and enjoy! Got kids? Let them in on the cook-at-home action. Grating carrots makes adding veggies fun, and a spiralizer makes this next-level nifty if you have one. Swap the fork for a potato masher, and few kids will turn down the chance to smush and squish their way to a bright and beautiful lunch. (Dijon too fancy for picky palates? Use kid-friendly yellow mustard instead, and go lighter on the turmeric).

Recipe Details

Save Print


For the eggless egg salad filling:

  • ½ pound firm tofu , mashed with a fork
  • ¼ cup carrots , shredded
  • 2 green onions , minced
  • ½ tsp turmeric (for colour)
  • 1 Tbsp pickle , finely chopped
  • 1 tsp Dijon mustard
  • 2 – 3 Tbsp vegan mayonnaise
  • to taste salt and pepper

For the sandwich:

  • 4 slices Silver Hills Bakery Little Big Bread™️ (or your favourite Silver Hills Bakery sprouted whole grain bread), toasted
  • ½ cup sprouts (alfalfa, clover, or your favourite blend (or lettuce of your choice))
  • 2 – 4 radishes , thinly sliced (optional)


  1. Drain and mash tofu, shred (or spiralize) carrots, and chop your green onions and pickle.
  2. Combine all ingredients in a medium bowl, folding the mixture together until mayonnaise and mustard evenly coat everything else.
  3. Toast bread slices as desired, sliced radishes (if using), then divide the mixture into two sandwiches. Garnish as you like with sprouts or lettuce, and enjoy!

Try these handy tips!

  • This recipe makes two generous servings, but multiplies with ease.
  • Store leftovers in the fridge for 3 – 5 days.

You might be interested in these similar recipes ...