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    Home » Recipes » Recipes

    September 22, 2019 218 Comments

    Vegan Egg Salad Sandwich

    15.2K shares
    Jump to Recipe

    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.

    This vegan egg salad sandwich takes 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. #itdoesnttastelikechicken #veganrecipes #eggfree

    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:

    medium-firm tofu is the perfect texture for making this 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.

    This vegan egg salad sandwich recipe takes just 10 minutes to prepare!

    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!

    This vegan egg salad sandwich takes 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. #itdoesnttastelikechicken #veganrecipes #eggfree

    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.

    Print Recipe
    5 from 194 votes

    Vegan Egg Salad Sandwich

    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.
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course : Main Course
    Cuisine : AmericanCanadian
    Servings: 4
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
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    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 is based on one serving of the vegan egg salad without bread and lettuce. One serving is ¼th 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

    Calories: 248kcal | Carbohydrates: 6g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Sodium: 590mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More vegan egg recipes you might enjoy...

    « Vegan Sunflower Seed Cheese
    Cheesy Vegan Scalloped Potatoes »

    Reader Interactions

    Comments

    1. Niki says

      May 31, 2023 at 12:23 pm

      5 stars
      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

      Reply
    2. Shadow says

      May 09, 2023 at 6:56 pm

      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?

      Reply
      • Jess @ IDTLC Support says

        May 16, 2023 at 2:20 pm

        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.

        Reply
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    Sam Turnbull

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