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  • 1/2 cup vegan mayonnaise
  • 1 teaspoon extra-virgin olive oil – optional
  • 1 1/2 Tablespoons Dijon mustard
  • 1 Tablespoon capers drained
  • 1 Tablespoon fresh lemon juice
  • 2 – 3 small garlic cloves minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon sea salt or to taste
  • 18 oz. firm tofu (or a smaller brick cut into small 1/4 to 1/2 inch cubes)
  • 1/4 cup fresh chopped dill
  • 1/4 cup chives ( I used Korean)
  • Freshly ground pepper to taste


  1. In a medium size bowl whisk mayo, EVOO, mustard, capers, lemon juice, garlic, turmeric, celery seeds, and sea salt.
  2. Rinse and drain tofu brick. Pressing is not necessary.  Cut into small cubes or crumble lightly.
  3. Add fresh herbs and fresh ground pepper. Allow a few minutes for flavors to blend.

Serving: filling for 4 generous sandwiches or salad green bowls

Special Note:

Serve with lettuce and tomato sandwiches or scoop egg salad over a special green like watercress or peppery arugula.  Top salad with tomatoes, green onions and chives.

Check our website for the oil-free version of mayo.

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