No Yolk: Divas Offer Eggless Egg Salad

Written By Pam Brandon and Anne-Marie Denicole On June 15, 2011


Tofu stands in for eggs in this eggless egg salad sandwich.

What’s cool, creamy, comforting and delish? Our yummy eggless-egg salad. Super-firm tofu, crumbled with mayo, toasted slivered almonds, sun-dried tomatoes, scallions and celery creates the perfect summer sammich. Sweet, nutty and creamy with just the perfect amount of crunch.

Considered a “cooling food,” tofu is the perfect staple for hot summer days—not to mention the hottest summer girls. Scoop onto dark rye or any healthful slice you prefer, then pile it high with juicy heirloom tomatoes, thinly sliced cukes and crisp cuts of romaine lettuce. For a quick, protein-rich snack, pair with wholegrain crackers or simply a fork – un-egg-spectedly delish!


Eggless Egg Salad Sammies

Makes 4 to 6 sandwiches

1/4 cup slivered almonds
16-ounce block super-firm tofu, crumbled
1/2 cup mayonnaise, preferably olive oil
1/2 teaspoon turmeric
3 ribs celery, finely chopped
3 scallions, thinly sliced
1/4 cup julienned sun-dried tomatoes, preferably not packed in oil
Coarse salt and cracked black pepper, to taste

In a dry skillet over medium-high heat, toast the almonds until slightly browned and fragrant. Remove from heat and reserve.

In a medium-sized mixing bowl, combine crumbled tofu, mayo, turmeric, celery, scallions, sun-dried tomatoes and reserved almonds, stirring until ingredients are well incorporated. Taste for seasoning, adding salt and pepper, to taste.


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