Author: 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. Tofu is cooked during production, so it's safe to eat straight from the package. Learn more in my Tofu 101 guide.
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.
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.
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Vegan Egg Salad Sandwich
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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 ground turmeric
- salt and pepper to taste, (optional)
To make sandwiches:
- 8 slices bread, (gluten-free if preferred)
- 4 lettuce leaves
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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan egg recipes you might enjoy...
Ceci says
I made this to accommodate some vegan guests and was amazed at how good it was ill be making for myself from now on!
Patti Petersen says
This recipe is delicious. I used four tablespoons of vegan mayo instead of six because we are watching our fat intake and it turned out perfect for us.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patti! I'm so glad you enjoyed it! 😊 Thanks for sharing your adjustment—it'll be helpful for other readers.
Tammy Simpkins says
Really good, this really does taste like egg salad. Excited to try the black salt on other dishes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tammy! I'm so glad you enjoyed it! 😊 Black salt is such a fun ingredient—I hope you enjoy experimenting with it! 💚
Lynn says
This is delicious! I added celery, grated carrot, and green onions for fun.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lynn! That sounds delicious! 😍 I love all the extra veggies you added. Thanks so much for sharing!
Sage says
Just made this and wow! Crumbled instead of cubed and added a little fresh dill. Amazing recipe. My partner and I could not even tell the difference. Little bit of cayenne sprinkled and some chips on the sandwich, obviously. 😉
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sage! Fresh dill and a little cayenne sound fantastic! 😍 I'm so happy you both enjoyed it!
Rowe Luca says
Thank you! I test drove this for a future afternoon tea my church is having.
I was challenged by many dietary restrictions, so I had to leave out the onion. Fantastic as soon as it was mixed! After chilling, I plan to put it on GF bread, add sundried tomatoes, top with sprouts. Might add capers but I want the sundried tomato taste to not be overpowered. Taste will tell
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds lovely, Rowe! 💚 I think the sun-dried tomatoes and sprouts will be delicious together, and I agree that I'd probably skip the capers at first so the tomato flavor can shine. I hope it's a hit at your church tea!