Tofu Sandwich Spread (aka: Vegan ‘Egg’ Salad)

Your lunch option doesn’t have to revolve around salads and smoothies – try making this delicious tofu sandwich spread.


A recipe by Willowbrook Farms Animal Sanctuary President, Cris Porter


  • 1 14-ounce package tofu, extra firm
  • 5 tablespoons vegan mayonnaise
  • 2 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon celery seed
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon dried dill week
  • 1 teaspoon natural sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon tumeric


  1. Press the tofu to get as much liquid out as possible. You can do this with a standard tofu press OR by wrapping the tofu in paper towel, placing between 2 plates and weighting the top plate with 3 or 4 canned food items. Let the tofu press for approximately 10 minutes.
  2. Dice the tofu into approximately 1/4 inch squares.
  3. Add all ingredients to a bowl and mix well, pressing/smashing some of the tofu out of its “cube” shape.

Serve immediately or after being refrigerated.

I have spread it on a toasted bagel with vegan cheese – deliciously tangy. Of course, bread, toast, bagels, spread on crackers – its all good!

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