I made this "egg" salad for an afternoon tea with friends and blew their minds that it wasn’t actually eggs

Every now and then, I get a craving for an egg salad sandwich—but between the eggs and the mayo, it just ends up being too much for me. When I found out I could make a sandwich filling that tastes almost exactly like egg salad with medium-firm tofu and it would have the same texture, I knew I needed to give it a try. Since then, especially with the addition of vegan egg spice, Shani Seasoning (a Vancouver, B.C. company), it’s become a lunchtime favourite for me.


  • 1 package of medium-firm tofu (this firmness is key)
  • 1/4 cup of vegan mayo, or more to taste (optional substitution: 1 mashed avocado)
  • 2 green onions, finely chopped
  • 1 celery rib, diced (optional)
  • 2 tsp of Shani Seasoning*
  • Crusty bread
  • Sprouts or lettuce

vegan egg salad tofuChristine McAvoyINSTRUCTIONS

  1. Drain the tofu and press to release excess water. You can use a tofu press or wrap the tofu in a clean tea towel and weigh it down with heavy books for at least 10 minutes.
  2. Roughly chop the tofu into small squares (like you would with egg), but you can also optionally finely crumble some of it to give the texture that the yolk has.
  3. Mix the seasoning in with the mayo, then mix the mayo, green onion and celery (if using) in with the tofu. Taste for seasoning, and you might need to add a bit more mayo to hold it together.
  4. Chill until ready to use and serve on some good crusty bread with your favourite lettuce or sprouts.

*If you cannot find Shani (they ship worldwide), a mix of turmeric, black salt, and fresh ground pepper will work. Taste for seasoning.