• 15-16 oz block firm tofu, pressed dry
  • 3/4 cup cooked chickpeas, rinsed and drained
  • 1/4-1/2 cup low fat vegan mayonnaise, or Vegenaise (Terri uses this:
  • 1/3 cup Dijon mustard (I used 1/4 cup total: 2 T Dijon & 2 T Whole Grain Dijon)
  • 1/2 cup celery, diced
  • 1/2 cup green onions (scallions), some green included
  • 3/4 cup frozen green peas, thawed]
  • 3 tablespoons Nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne powder, for spice
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1 teaspoon black salt, Kala Namak* (adds egg flavor) or 1/2 teaspoon sea salt

Having tried many versions of vegan egg salad, this one from Terri Edwards at is now a family favorite! Thanks Terri! The flavor is close to the real deal, the texture is satisfying, and it holds up well in a pre-made sandwich.  Use it as a salad topper, in a wrap, and though thick and chunky, as a healthy veggie dip for home or a potluck. 

Press the tofu between two saucers, with a weighted object on top, or use a tofu press. Pat dry before using.

Dice the green onions and celery, and defrost peas (if still frozen) under warm water in a colander.  

In a food processor or blender briefly pulse tofu, chickpeas, 1/2 of the celery, and 1/2 of the onions. Barely pulse so that it is very chunky. Instead, you may mash the chickpeas and tofu in a bowl with a potato masher.

Transfer from the processor to a large bowl and add the rest (or all, if using a masher) of the celery, onions, green peas, and all of the other ingredients.

Stir thoroughly. Taste and adjust seasoning and mayo.  Serve on your favorite bread (GF if desired), with your favorite toppings.  We like tomato, red onion slices, thin sliced pickles, and lettuce. Make conventional or open face sandwiches this way. Enough filling for 4-5 sandwiches. ENJOY!

 *This is a dark colored salt with a slight sulfurous taste. I use it in tofu scrambles, and in my Vegan Omelets. Find it on Amazon and ethnic stores.