Eggless egg salad on sweet potato toast

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Eggless egg salad on sweet potato toast

Eggless egg salad on sweet potato toast


  • 14 ounces firm tofu, drained (not Silken–a test proved it to be unsatisfactory)
  • 1 1/2 teaspoon black salt (available at Indian markets or online) or sea salt or to taste
  • 2 stalks of celery, trimmed, sliced vertically into 4 strips and sliced thinly crosswise
  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/2-1 teaspoon yellow mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoon celery seed
  • 1 teaspoon dried dill weed or 1 tablespoon fresh minced dill
  • salt, freshly ground black pepper
  • 1 sweet potato


  1. Mash tofu with salt in a medium-size bowl using a potato masher or a fork.
  2. Fold in celery with a fork. Whisk together all remaining ingredients except additional salt, black pepper.
  3. Pour over tofu mixture and mash until dressing is completely incorporated.
  4. Adjust seasoning with salt, pepper and sugar if needed.
  5. Store in an airtight container in the refrigerator.
  6. Slice sweet potato like a toast slice and put into the toaster.
  7. Top with eggless egg salad and serve.
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