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
Servings:
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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...
AM says
I can't find medium tofu anywhere. Will the texture be ok if I use firm or should I use a combo of firm and soft? I'm new to using tofu. Thanks.
Courtney R says
You know it's a great recipe when you have to scroll far through comments just to leave one! Another stellar recipe! This tastes so much like egg salad!! Just awesome.
Sam Turnbull says
Haha!! Thank you Courtney 🙂
Lisa says
I just made this for the 4th or 5th time. I was so missing egg salad sandwiches. This is fantastic. The first time I made it my husband came into the house and thought I was making egg salad and got excited...lol Until he heard it was made with tofu. He just doesn't know what he's missing. Thank you, Sam!!
Sam Turnbull says
Haha! Amazing!!
Jen says
I've tried many versions of tofu "egg" salad over the years, but this is my favorite so far! I've already made it 3 times while stuck at home because of the COVID quarantine. I'll be exploring some of your other recipes soon. Thanks so much for sharing!
Sam Turnbull says
Yay! Thrilled it's your fave, Jen 🙂
Traci says
Has anyone made this within the nutritional yeast?
Lisa says
I just did...accidentally. It's ok. Still eggy and good. The nutritional yeast does add a different dimension to the taste but if you don't like it or can't find any, you could omit it.
Millican Pecan says
I am not totally Vegan, mostly a wannabe, and am in constant pursuit of recipes to support my conviction to completely "crossover" to the Vegan side. So when I saw this recipe, I was drawn to it because I need to know I will not miss out on egg salad sandwiches! I need to pick up the black salt, because you stated it will make it taste like eggs, which sounds wonderful! I love your introductory video, showing how you grew up in a meat eating family. I am convinced your website will allow me to explore many wonderful Vegan recipes and make the switch...perhaps as suddenly as you did. Thanks!
Sam Turnbull says
Aww that's wonderful! I hope you enjoy many of my recipes, Millican 🙂
Jana says
I really enjoyed this recipe. I have made it twice now. The first time I made it, the only tofu I had on hand was some I had pressed overnight. It was a bit dry, so I added sweet pickle relish and some of the pickle juice. The next time I made it, I just opened package and drained as per recipe directions. It was a little too wet, but both ways were good. I think when I make it again I'll press the tofu for about fifteen minutes or so beforehand. Another great recipe!
Dani says
So good! I love everything on this website and this egg salad probably the most and my non-veggie boyfriend loved it even more! I didn't have black salt so I replaced it with pink Himalayan salt and white pepper.
Sam Turnbull says
Glad you enjoyed! Black salt (kala namak) will make the sandwich taste like egg, so I recommend you pick some up.
Anna says
I despise tofu more times than not so I was really hesitant about this recipe but for some odd reason I’ve been craving egg salad. I fully expected a mouthful of disappointment but whoa. I’m mind blown. This is going to be my go to recipe for Omni Cookouts this summer. Thank you so much!
Sam Turnbull says
Haha! Amazing. Thrilled you loved it so much, Anna 🙂
Danielle Rhodes says
Are you freaking kidding me?! I feel like an idiot for waiting this long to buy black salt. Holy hell. I could cry tears of yolky joy right now. God bless you Sam and your eggy vegan voodoo.
Sam Turnbull says
Bahaha, love it!! Thanks, Danielle 🙂
Colleen says
Amazing and fantastic! Another simple but delicious recipe, Sam! I have to admit for the last few years I pretty much just followed Brandi Doming bc her recipes are easy and always turn out great, but I am so happy I found you through Instagram. I am highly impressed with everything I have made of yours and look forward to exploring more of your site. Thank you so much for sharing your genius recipes!
Sam Turnbull says
Wonderful! So happy you're enjoying it, Colleen 🙂
Bud says
This was awesome. Worth the wait for the black salt. I hanks
Sam Turnbull says
So happy you enjoyed!
Gina Bisaillon says
The black salt comes in many different colours and grinds. Which would be the best to get for most purposes? I have a spice grinder and can powder it if necessary. Thanks!
Sam Turnbull says
Hi Gina, the finest grind would for sure be the best. It really shouldn't range in colour tho. Make sure you're getting the black salt that is also called kala namak. It's actually pink in colour. It's the only salt that has the eggy taste. Enjoy!
Sarah Beth Short says
Super easy and delicious! My husband loved it (and he’s not easy to please!). Thanks again Sam for another tasty recipe! I’m trying the seitan chicken next!
Sam Turnbull says
Awesome!! I hope you love the seitan too!
Zakiya says
This is so GOOD! I also tried it on top of crackers. I will definitely make this regularly
Sam Turnbull says
Yay! Thrilled you enjoyed 🙂
Mary McGrory says
Well this was always going to be a tough one - I am not vegan and I absolutely love egg mayonnaise sandwiches - BUT, I made this for my son who does follow a plant based diet and I can only say WOW. It is not only delicious, and very close to the ‘real’ thing, but I think I like it even more! Sooo impressed. I used firm, but not extra firm tofu and I pressed mine before mixing it. Gorgeous!
Sam Turnbull says
Haha! That's so amazing!!! Thrilled you loved it so much, Mary 🙂
Melissa says
Absolutely delicious! I have been craving egg salad and this hit the spot! Thank you!
Sam Turnbull says
Yay! Thrilled you enjoyed 🙂
Sunil says
This is kind of astounding. I’m trying to eat vegan as much as possible, but still cross the line every now and then. As a result, I can say I have had a “real” egg salad sandwich recently. If someone served this to me, I think I might get fooled. Thanks so much for sharing this!
Sam Turnbull says
Haha! Amazing! Thrilled you loved it 🙂
Kaley Dueck says
Amazing recipe! It'll be in the rotation for sure from now on. I've made it twice now and the second time I tweaked it just a little (not the sauce, because that's amazing, tastes exactly like eggs) I pressed my tofu to get more water out and mixed the tofu in a food processor to make more of a spread consistency and then I didn't taste the tofu as much. This was a fantastic recipe, what a phenomenal cook you are!
Sam Turnbull says
Aww thanks so much, Kaley! Glad you enjoyed 🙂
Theresa says
The taste snd texture is spot on.
However, I found mine to be a bit too salty. What ingredient should I cut back on? I followed the directions except I didn’t add the salt to taste because it was already on the salty side. I also added a little water just to thin the sauce out a bit to make it easier to add to the tofu.
I used Hellmann’s vegan mayonnaise, French’s yellow mustard, Bob’s Red Mill nutritional yeast, and Spice Lab black salt. I don’t know if any of these brands have extra salt that is creating the extra saltiness.
I look forward to anyone’s suggestions.
Sam Turnbull says
Black salt is salty, so you could reduce that to taste. Enjoy!
Kim says
Amazing! The nutritional yeast makes the yolky part! Pure brilliance! Cruelty free egg salad without all the cholesterol. This would fool a non vegan for sure!
Sam Turnbull says
So happy you enjoyed!