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.
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:
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.
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!
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.
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.
Vegan Egg Salad Sandwich
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
- 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.
Made this twice in the last few days and my gf and I love it! I added a little bit of pickles in too. Thanks for the recipe
Where do you get medium-firm tofu? I live in a big enough city (1mm metro area), so there should be stores that have it, yet I've never seen it. Is there another name for it?
Jess @ IDTLC Support says
It should be quite easy to find, but you can use a different tofu if you can't find medium-firm. It will work with firm tofu, the mixture jut won't be as tender.