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    Home » Recipes » Recipes

    September 22, 2019 188 Comments

    Vegan Egg Salad Sandwich

    14.8K shares
    Jump to Recipe

    This recipe for my vegan egg salad sandwich is even easier to make than a traditional egg salad! It takes just 10 minutes to whip up and only 7 ingredients are needed. No fussing about with boiling, cooling, and peeling eggs. A super easy and super tasty lunchtime favourite- veganized. No stinky eggs and 100% cholesterol-free!

    The key ingredient in this vegan egg salad sandwich recipe is black salt which is also called, kala namak. This is what provides the egg flavour in all of my egg recipes including my vegan fried egg, vegan egg yolk, tofu scramble spice mix, and deviled potatoes. Yum!

    Black salt (which is actually pink in colour) tastes and smells just like eggs! It's so very strange and cool. You can buy black salt (kala namak) at Indian grocery stores or you can order black salt on Amazon here.

    This vegan egg salad sandwich takes only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep. #itdoesnttastelikechicken #veganrecipes #eggfree

    Once you have the black salt this recipe is so quick in easy you can whip it up in a pinch, or make the vegan egg salad filling ahead of time for lunch another day. Serve along with some veggies and hummus, or (my fave) some salty potato chips.

    Let me tell you, tasting this sandwich is like the ultimate throwback to my before vegan days. It reminds me of being a kid and enjoying lunch with my grandma on a summer day. Isn't it nice that we can recreate those taste memories?

    To Make the Vegan Egg Salad Sandwich:

    medium-firm tofu is the perfect texture for making this vegan egg salad sandwich.

    Chop the tofu into a small cube. For the best result, make sure you use medium-firm tofu which has the most egg-like consistency.

    This vegan egg salad sandwich recipe takes just 10 minutes to prepare!

    Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste. You can store it covered in the fridge for 2 - 3 days or enjoy right away!

    This vegan egg salad sandwich takes only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep. #itdoesnttastelikechicken #veganrecipes #eggfree

    When ready to enjoy, toast the bread if desired. Layer a slice of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slice of bread and serve.

    Common Questions:

    How long can I store Vegan Egg Salad in the fridge?

    You can store it covered in the fridge for 2 - 3 days or enjoy right away!

    Can I freeze Vegan Egg Salad?

    No. Freezing tofu changes the texture as it releases a lot of water so it would have a bad effect on the overall texture and recipe. But, as this is a very quick and easy recipe you can whip this up fast and easy and even store in the fridge for 2-3 days so you can enjoy during the week.

    Bon appetegan!

    Sam.

    Print Recipe
    5 from 154 votes

    Vegan Egg Salad Sandwich

    Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep.
    Prep Time10 mins
    Total Time10 mins
    Course: Main Course
    Cuisine: American, Canadian
    ingredient tag: tofu
    Servings: 4
    Calories: 248kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the vegan egg salad:

    • 1 block (454g) medium-firm tofu, drained and patted dry
    • 6 tablespoons vegan mayonnaise
    • 2 tablespoon nutritional yeast
    • 2 teaspoon yellow mustard
    • 2 green onions, chopped
    • ¾ teaspoon black salt
    • ¼ teaspoon turmeric
    • salt and pepper to taste (optional)

    To make sandwiches:

    • 8 slices bread (gluten-free if preferred)
    • 4 lettuce leaves
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    Instructions

    • To make the vegan egg salad: chop the tofu into small cubes.
    • Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
    • To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.

    Notes

    *Nutrition is based on one serving of the vegan egg salad without bread and lettuce. One serving is ¼th of the recipe.
    *Vegan egg salad can be made ahead of time and stored covered in the fridge for 2 - 3 days. If it looks watery, just give it a gentle stir to reincorporate.

    Nutrition

    Calories: 248kcal | Carbohydrates: 6g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Sodium: 590mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More vegan egg recipes you might enjoy...

    « Vegan Sunflower Seed Cheese
    Cheesy Vegan Scalloped Potatoes »

    Reader Interactions

    Comments

    1. Lana Nelson says

      December 10, 2022 at 11:12 am

      5 stars
      This is my FAVORITE vegan egg salad recipe. I have no reason to try any other. I make it with homemade tofu mayo and add chopped celery and/or chopped dill pickles. Delish!

      Reply
      • Sam Turnbull says

        December 11, 2022 at 11:32 am

        Yay! Glad you love it Lana 🙂

        Reply
    2. Toni says

      November 06, 2022 at 10:39 am

      5 stars
      Another home run with this recipe - an absolute delight to eat

      Reply
      • Sam Turnbull says

        November 17, 2022 at 4:58 pm

        Yay!!!

        Reply
    3. Sami says

      October 20, 2022 at 12:08 am

      5 stars
      As someone who does eat eggs (but I much prefer this recipe for "egg salad" because it's faster, easier and I usually have more spare tofu laying around than eggs) I am always AMAZED at how much of an egg-y smell this takes on once you add the black salt. I will probably use my whole bottle of black salt just making this recipe over and over.

      Reply
    4. Nicole says

      October 03, 2022 at 6:49 pm

      5 stars
      It’s DELICIOUS!!

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:25 pm

        So happy you enjoyed Nicole!

        Reply
    5. Robin says

      September 16, 2022 at 1:22 pm

      5 stars
      This was delicious

      Reply
      • Sam Turnbull says

        September 16, 2022 at 4:26 pm

        Awesome!

        Reply
    6. Betty says

      September 04, 2022 at 2:30 am

      5 stars
      I used firm tofu and mashed with a fork to get the same texture as when I used eggs. Tastes just like eggs. And you are right. So easy to make.

      Reply
      • Sam Turnbull says

        September 13, 2022 at 3:04 pm

        So happy you loved it Betty 🙂

        Reply
      • Gez says

        September 29, 2022 at 4:09 am

        Wow! Amazing! Tastes delicious, thank you so much. Gez

        Reply
        • Sam Turnbull says

          October 06, 2022 at 12:10 pm

          You're welcome 🙂

    7. Taz says

      August 22, 2022 at 8:46 pm

      5 stars
      Incredible!!!

      Reply
    8. Elaine Tsai says

      August 21, 2022 at 3:00 pm

      5 stars
      I’m not a vegan but am working my way toward eating less meat and getting healthy. I must this is pretty darn good and tastes very close to an egg salad sandwich. Black salt is a must and I had some in my cupboard. I’m new to your site and have several recipes to try and if they’re anything like this, I will eat happy! Thank you!

      Reply
      • Sam Turnbull says

        September 02, 2022 at 3:35 pm

        So happy you enjoyed it!!

        Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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