This 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 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.
Bon appetegan!
Sam.
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.
- 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
- 3/4 teaspoon black salt
- 1/4 teaspoon turmeric
- salt and pepper to taste (optional)
- 8 slices bread (gluten-free if preferred)
- 4 lettuce leaves
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.
*Nutrition is based on one serving of the vegan egg salad without bread and lettuce. One serving is 1/4th 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
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So good, was craving this so bad!
Hey Sam, another genuine recipe. My husband loves eggs and I used to love them pre-vegan so it was really nice to enjoy an eggy recipe together!!!! Will definitely make again. Thanks
Genius**
Hi Sam – question on the yellow mustard. Is it the dry mustard or prepared?
Prepared. 🙂
Wonderful!!! SO happy you both enjoyed! 🙂
OMG!! I am continually amazed at how authentic your recipes are Sam! This recipe just brings a whole new level to vegan! Next time I’m going to add some curry powder
Aww thanks so much, Gail!!! So happy you loved it so much 🙂
So I’ve been stalking this recipe for weeks since you first posted it. I wanted to try it SO BADLY but I was just scared I’d be disappointed. You see…I was kind of the family egg salad queen (after my Mum of course) & could devour large bowls of the cholesterol laden stuff. So when I saw this, I wanted it…like a chubby kid wants cake. No…even MORE! So today, I bit the bullet. And all I can say to myself is “oh yea of little faith…”. THIS IS MIND-BLOWING! It’s JUST like the real deal, only no death, pain, cholesterol & faffing with shells & smells & mess. I followed your recipe to the letter (‘cept a teensy bit of onion salt). HOT DANG…Sam, you’re seriously changing the vegan home cooking game. Thank you a gazillion times! x
This was so good!
My non-vegan hubby just went and made another sandwich!
P.S. Making your chili tonight… I’ve probably made it 10 times now
Haha! Love it! So thrilled you are enjoying my recipes so much, Beverly 🙂
Wonderful tasting, wonderful texture. It was indeed like I was eating my favorite egg salad sandwich that I loved as a kid! I just love your recipes! You keep them simple enough for people who are not big time cooks, while still introducing us to a new spice or food here and there to keep us interested. Being vegan is new to me this year and you have really helped me with this transition to trying to eat more homemade vs processed prepackaged vegan foods! Thank you!
Aww thank you so much, Liza! Thrilled you are enjoying my recipes so much 🙂 Congrats on your new veganism, I’m so happy I’ve been able to help you with my recipes!
Just made this for supper this evening. Honestly feel like a kid again with memories of my mom making egg salad sandwiches for my school lunches. Thanks for another winner recipe!
I love that I was able to help bring back those memories for you! So very happy you enjoyed it, Josee 🙂
As a vegan for many years, I’ve tried a ton of recipes for egg-less salad and this is by far the best. I usually add all kinds of other stuff but followed this recipe as shown and keeping to the simplicity of just a few ingredients was really the key. Thanks!
Aww wow! So glad you think so, izzi 🙂 Yes, I often feel simple is best.
Oh my. This was so so good. I added pickles and put this in a wrap and it was beyond delicious! Def going to be my go to for lazy dinners. Thanks so much!!
Yay!!! So very happy you loved it so much, Anastasia 🙂
Quick question as I am new at working with tofu …..do we need to press the water out and or cook the tofu?
Hi Liesl! I always give full instructions on how to prepare the tofu in each of my recipes, so for this recipe, all you need to do is drain off the excess water from the package and pat it dry as indicated in the recipe. No pressing needed. Enjoy!
WOW- I don’t know why I’m surprised at how spot-on the taste and texture is, because everything you do is pure magic, but this stuff is mind boggling. Thank you!
Haha!! Thank you so much, Jenny!! Thrilled you love it so much 🙂
Spot on! Thanks for a great recipe!
You’re most welcome, Stephanie! So happy you love it 🙂
Yum! Just made this for lunch and tastes just like what I remember egg salad to taste like. Only things to note for the next time I make it – the tofu really broke apart and instead of cubes ended up more like a “spread” after all the stirring. Next time I’ll make the sauce and lightly fold the tofu cubes in and/or use a different tofu brand (this one was super mushy despite being medium firm) – but was still amazing and we polished off the bowl!
If you can find super firm tofu, it works great. Or you can always press Extra firm tofu. It’s a great recipe!
So happy you enjoyed it so much, Jessica! Yes you can try a different brand of tofu and see if that results in a better texture for you. 🙂
What brand of vegan mayonnaise do you use?
Right now I’m enjoying Hellmanns but I also like to make my own using the recipe in my cookbook. Enjoy!
Hi Sam. This isn’t so much a comment as a question. Is the mustard which you add, mustard powder or what we call in UK made mustard? The outcome would be very different so I’m asking before I make a horrible mistake!
Hi Anita, it is prepared mustard not mustard powder. Enjoy!
Hi Sam,
One of the first recipes I found when I decided to go vegan was for “egg salad.” It is similar but different from yours. Therefore, I must try your recipe. But it’ll have to wait until I find black salt in my travels.
Cheers,
Bill
P.S. If plans don’t get blown up, I plan on trying out your chili recipe for dinner tonight. Since I finally used up the last of the bacon from my freezer last week, today I made your Mushroom Bacon for Sunday breakfast. Last week, I made your Mushroom Stroganoff. Keep ’em comin’!
Awesome! I hope you enjoy both recipes, Bill 🙂
This looks so good. I can’t wait to try it. I’ve pinned it. I found your blog a few weeks ago and am so glad that I did.
I’m glad you did too, Lea! Welcome 🙂
Looks SOOO good! I know what I’m having for lunch!
Yay!! I hope you love it, Cynthia 🙂