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
May says
This recipe is SO AMAZING. This is my go to recipe for egg salad even though I am still a carnivore and I love my eggs! I use extra-firm tofu which gives it more chewiness and doesn't break up as easily. Thank you, Sam!
Sam Turnbull says
So happy you love it May!
Yuli says
I tried vegan egg salad recipes before but the proportions always seemed to be off as the result would be way too salty and mustardy.
I loved this one though! So so good and ready in 5 minutes. I chopped my tofu quite finely (as seen on Noracooks blog) so it's more flavourful, and loved the result!
JASMINE says
SO SO YUMMY! i USED DIJON AND WOW! I WILL DEFINATELY BE PUTTING THIS ON MY REGULAR SANDWICH ROTATION! DELICOUS!
Those Forking Vegans says
This was so yummy!!! Loved the mustard addition. I used stone ground mustard instead and it was delicious! Thanks for creating. 🙂
Dominique says
WOW! I came here for the Korean Lentils (also amazing) but I'm staying for this recipe! So delicious and from what I remember of egg salad this is spot on. And the texture is better from what I remember (no rubbery eggs). Will be going in the lunch rotation from now on. Thank you so much!
Kami says
LISTEN! I finally convinced my husband to give plants based eating a try after watching the game changers so this was part of the first meal I fed him that was plant based.
He just kept saying- wow I would have never guessed this wasn’t eggs. Great job- egg salad is one of his favorites he loved it- my 16 was in his eating his second one when he heard me say it was made out of tofu He was floored.
Sam Turnbull says
Haha! I love this!!! 🙂
Lisa says
I’ve never had egg salad before but it sounded good so I made it today. Wow, I was blown away. So so yummy
Katie says
Made it for lunch today and it is SO.GOOD! Definitely going to be a regular recipe around here. Next time around I'm going to add a bit of curry powder... used to love that in my egg salad before going vegan. YUM! Thanks so much!
Tami says
OMG This is AMAZING! I used super firm tofu and pressed it for 15 mins. My husband is going to freak when he tries this, if I share with him. Muahaha I will be using this egg salad recipe going forward. I've never tried raw tofu before, and I'm not a big fan of baked, maybe I just haven't found the right technique or recipe yet....but this is a WINNER! Thank you for your recipes. I have two of your cookbooks and love them. I wish you had instant pot recipes too. I had a stroke two years ago and dump and go recipes are much easier for me to prepare...but I do love the ease of your recipes and not a ton of "weird" ingredients...and they taste FABULOUS. Well done!
BTW I rarely leave comments on recipe pages. But, I've left two on your site in the last two days. 🙂
Jessica M says
WOW... I have never left a comment on a recipe before. I also have NEVER eaten tofu raw because I hate it.... I tried it raw before and hated it. This recipe tasted just like egg salad to me, except a lot lighter in texture than egg would be. It was so good I ate it so fast. 🙂
Sam Turnbull says
Haha amazing! Glad you enjoyed 🙂
Deb says
This recipe is really delicious. I added dill and used chives instead of fresh green onion. I'm going to be making these often! Thank you for sharing such a great recipe.
Sam Turnbull says
You're most welcome Deb!
Denise Grey says
Made this tonight for dinner because I couldn’t think of anything else to make. OMG it was so good..my husband had to look twice at his sandwich because it tastes that much like egg. It will be made in my house often. Thanks for this great recipe.
Paula says
Where has this been all my vegan life! It was the closest I have come to one of my favorite sandwiches. Thanks again Sam for another great recipe. You make being vegan so easy.
Rubenna says
This was so good! And it was easier to make than an actual egg sandwich. I didn’t even need to cook the tofu. This is my first time making it and it will not be my last. Easy and excellent recipe.
Jen Jen says
Oh my goodness! Where has this been all of my vegan life???? So wonderfully delicious.
Minerva Spencer says
I'm stunned by how much this tastes like egg salad! I followed the recipe exactly. I used my very first batch of home-made tofu and it was so delicious!!!
I'm out of bread at the moment but this tastes amazing with Kettle jalepeno chips.
Wonderful keeper of a recipe!
Kristen says
I made this for the first time yesterday and it is so fantastic! My sons loved it too! Everything I've made from your blog so far has been a hit!
Melissa says
Never was one to eat egg salad but I made this on a whim. I am totally addicted and have made this probably 10 times! Took to work for my coworkers and they loved it. So good!
Kymberly says
Wow! I was utterly surprised, but it made me dance @ how good it is lol 🙂 thank you!
Karla says
All your recipes come out so yummy!! I made this when my non vegan mother and brother came over to my house and they loved it! Reminded them of a deviled egg flavor.
Maryse says
Amazing! It tastes so similar to the real thing, I finally can eat my favorite sandwich!
I am spreading the word lol