My friend Grace served me the precurser of this eggless equivalent. You can add or subtract your favorite ingredients based on your own taste preferences.


  • 1 pound firm silken tofu, mashed 
  • 3 Tbsp Just Mayo or Vegennaise 
  • 2 Tbsp minced dill pickles
  • 2 Tbsp finely diced celery or ½ tsp ground celery seed
  • 2-3 Tbsp finely chopped green onions
  • 2 Tbsp diced olives, if desired
  • 1 tsp minced capers
  • 1 scant tsp turmeric powder
  • 1 tsp chicken-like seasoning
  • ¼ tsp ground pepper
  • ½ tsp mustard 
  • ¼ tsp dried dill weed or ½ tsp fresh dill weed minced
  • ½ tsp salt (to taste)
  • Lettuce leaves or thin slices of toasted sourdough bread or pita bread (toasted or plain) or small white corn tortillas 


Drain tofu well and pat dry with paper towels. Then place tofu in a bowl and mash well.

Add all other ingredients (except lettuce or bread) and mix well.

Cover bowl tightly and refrigerate until ingredients are cold and flavors are blended.

Place spoonfulls onto a slice of toasted sourdough bread for an open-faced sandwich. Also works well as stuffing for pita-bread pockets or in a lettuce-leaf burrito. 

If you want a traditional sandwich, add a lettuce leaf and a slice of tomato and top with another slice of bread.


You can premake open-faced or regular sandwiches and place on a small plate to serve. Or you can place a bowl of eggless salad spread on the table and let people help themselves.