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...
Sundogsdave says
We run a full-service vegan B&B in West Virginia, USA, and feature a variation of this recipe as avocado toast... start layering with high-quality whole grain toast, add this egg salad, top with sliced avocado, and finally sprinkle with "everything" bagel. It's a winner every time!
Karen says
The best! Even my omnivore relatives love it and want the recipe. 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy everyone loved it, Karen! 🙂
Felicity MacBeth says
DELICIOUS!
Make it all the time. Cant tell its tofu.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it, Felicity! 🙂
Nicola L. Bowman says
this was so good I even put homemade Kimchie on it
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum!! That sounds amazing, Nicola! 🙂
ML says
this absolutely slaps.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha thank you ML! I’m so glad you enjoyed it!
Dennis says
Hi Sam, this recipe is always what I envisioned a vegan mock egg salad to be and taste like. I've tried several other vegan egg salad recipes, but yours is the only one that calls for the black salt (Kala Namak Black Salt). Without the black salt, I always ended up with tofu egg salad 'want a be'! Added some bread-and-butter pickles (my wife canned) to give it a 'sweet & tangy' flavor. This recipe is another keeper and go-to for us. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Dennis! Kala namak really is the secret ingredient for that eggy flavor. The bread-and-butter pickles sound like a fantastic addition too. I’m so glad it’s become a go-to recipe for you both!
AJMM says
This is great on bread or crackers, even on celery sticks! I added relish and capers (sweet and salty), and used radish sprouts because I had no green onion. Anything crunchy would be awesome. GREAT RECIPE thank you for sharing!
AJMM says
BTW I didn't chop the tofu, I used the GRATER, it was "great". 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love that, “great” idea! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds so good! Love all those add-ins, especially the capers for that salty bite 😊
Elle says
Excellent recipe, whether you're a tofu-lover or not!
Don't be tempted to sub out the Kala Namak black salt- it gives the actual taste and smell of egg salad- freakishly so! I only had extra firm tofu on hand but cut the cubes very small, and it turned out just fine. I made some fabulous sandwiches during our most recent blizzard:)
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Elle! And yes, the kala namak really is the magic ingredient for that classic eggy flavor 😊
Wilma says
Delicious but I added sweet pickle relish
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wilma yum!! Sweet pickle relish is SUCH a good addition 😍 Thank you so much for the review!
Penny says
I am flabbergasted that this is so delicious! I wasn’t a big fan of tofu until I started trying your recipes and this one is terrific. So good! So easy!! Adding it to the regular rotation.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that, Penny! I love when tofu converts happen 😄 Thank you so much for the kind review!
Steven says
I was only short green onions but even without the onions, this was such a delicious eggless salad recipe 😋
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're so glad you liked it, Steven!
Mary says
Delicious. I often have a craving for this and usually have all the ingredients to hand. Very quick and fuss free to make and as good if not better than the real thing
Sam Turnbull @ It Doesn't Taste Like Chicken says
I’m so happy to hear that, Mary! Love a quick, fuss-free favorite 😊