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.
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.
Vegan Egg Salad Sandwich
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
Instructions
- To make the vegan egg salad: chop the tofu into a small cube. 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
Lopa says
Excellent recipe! I have made it several times & shared the recipe w/friends! Thanks for sharing!
Nat says
I had never used black salt before, but it definitely plays a crucial role in developing that "eggy" flavor. Highly recommend this recipe. So refreshing, simple and delicious!
Jess says
Wow! Made it last week and making it again already. SO GOOD!! Added a little more Mayo, black salt and nooch second time cuz I like them very much but recipe is great as is! I’ve been vegan for over ten years and can’t believe I’ve yet to make tofu “egg” salad! Thanks for a great recipe. I have a feeling I will be making it all the time!
Sam Turnbull says
WOnderful! So happy you love it, Jess!
Tara says
What could I use if we don't like Tofu? I have tried a 1000 ways and still can't get past the texture 🙁
I really miss egg salad sandwiches
Sam Turnbull says
Everyone in the comments says that this has the same texture as egg salad- worth another try maybe?
I would also recommend trying my vegan egg yolk recipe (no tofu) and it satisfies those cravings.
Barbara says
This completely satisfied my egg salad cravings! The black salt is essential but the 6 Tbs of mayo excessive. Between 2 and 3 Tbs of mayo is perfect and far healthier.
Thank you!
Sam Turnbull says
So happy you enjoyed it Barbara!
Jess says
I'll admit, I was a bit unsure about how this would taste. I bought black salt specifically for this as I never heard of it before. When I read no cooking involved, I thought I read wrong.. and I never thought it would be that good.. This recipe blew my mind!! SO GOOD AND SO EASY TO MAKE!! I am a picky eater and never imagined I'd love it so much. I've made it 4 times in 5 days and want to make it again lol! I gave some to 3 people to try and they all loved it and were shocked. It's amazing- the taste and texture, and mine even looks like egg salad!!(I added white onion and chopped up celery too) Seriously mind blowing! This is the best egg alternative! You don't have to be vegan to eat this or love it!
Sam Turnbull says
Aww thanks Jess, thrilled you enjoyed it 🙂
Megan says
I only have extra firm but also have silken, could I use a mix of both to create that medium firm texture?
Kelly C says
Just made this for lunch and really loved it! We didn’t have the black salt but even without it was great. Thanks so much for the delicious recipe!
Sara says
This “egg” salad has become my new go-to recipe for protein… I eat it on toast, like it’s going outta style! So delicious. I enjoy so many of your amazing recipes. Thanks Sam! 🙂
Sam Turnbull says
You're most welcome Sara! So happy you enjoy it so much 🙂
Lucy Hayden says
I've not been able to have egg due to an intolerance even before I went plant based and eggs were one of the things I missed a lot. Truly, eating this recipe almost made me cry. It's almost unbelievable how like egg it is, the smell is incredible! So delicious! Thank you so much!
Sam Turnbull says
Aww that makes me so happy! Thrilled you love it so much, Lucy 🙂
Elizabeth Conlan says
How much grams are in one block of Tofu please.
Serena says
It will say on the package of tofu. But honestly, I didn't pay attention to grams and just used a standard block and it's awesome!
Margaret says
I squeezed extra firm tofu with my hands, removing most of the water and forming little chunky pieces, steamed them for 10 minutes, then cooled a few more minutes. Mixing in the other ingredients, the salad resembled egg salad exactly. It takes a little more preparation, and I hope it didn't change your recipe too much, which from all the comments sounds pretty perfect as written, but my result was delicious, with the tofu pieces soaking up the other ingredients beautifully.