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.
(click stars to vote)
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...
Marge Teilhaber says
A lot of small tweak so forgive the long review, but it's easier for me and exactly what I appreciate of other comments.
• Trader Joe 14z medium-firm tofu pressed for 15M
• 4T avocado mayo
• 4T nooch
• 2t dijon
• 1t Trader Joe garlic mustard aioli
• ¾t black salt (it’s pink) not heaping
• ¼t turmeric
• ¼t black pepper
• 3 light shakes dulse granules
• ¼t celery seeds whole
• Half a trimmed 8z red onion finely chopped, enough so there’s crunch in each spoonful (so about 4z chopped)
• 1C (I think) freshly cooked in IP hot cannellini beans. It started with ½ lb dry, soaked overnight.
• NEXT TIME add 2 chopped green onions and chopped celery
1. First I used a medium bowl to mix the dry spices and then added the wet ingredients, adding 1T of aquafaba a few times to help incorporate.
2. Chopped the tofu into very small pieces and threw into a large metal bowl and then added the flavor mixture from the smaller bowl. Mixed well and was blown away at how good it was.
3. Then added fresh out of the IP hot cannellini beans and broth to the spice bowl and mixed well so I could use every bit of the flavorful spice mixture. Added to the big bowl, mixing well.
4. Did that a few times and finally succeeded at “licking the spice bowl clean.”
5. I kept adding beans & broth to see if it’s still as flavorful. IT IS!! OMG!!!
I adore egg salad but this is way too flavorful for me to say it tastes like egg salad. But wow, wow, I gorged myself on this amazing dish. No bread in the house. Maybe tomorrow it’ll be pasta sauce or maybe I’ll cook a batch of wheat berries using the rest of my aquafaba and cannellini broth instead of water. SOOOOOO GOOD!!!! Wow!!!!!
This might be my go-to tofu dish that I'll make weekly. It is soooooo delicious. Sam, I'm so impressed! How many books have you written? I've got to support you by buying at least one.
Marion says
I've bookmarked this in my recipe links stash and come back to it regularly. So tasty. Thank you!
Sam Turnbull says
So happy you loved it!
Patrick Genovese says
This is a really great recipe. Shocking in fact. I added chopped celery, and a few chopped Grillo pickles and hint of cayenne pepper. Unreal. Thanks!!!
Ainsley says
The best quick vegan sandwich recipe! I love to add chopped up celery as it brings me back to the way my Nan used to make egg salad.
Kevin says
Hi
Is yellow mustard the same as American hot dog mustard?
Many thanks
Angela says
I just use Dijon as that's all I have.
Carolee says
Yep!
Sue says
Quick, easy and yummy! Thanks Sam.
Lulu says
I am a meat eater but am incorporating more plant based meals in my diet. I saw this recipe & I was intrigued so I bought some black salt just to make this. Omg! This is the best eggless egg salad I have ever had! So easy to make & the ingredients are things I have around the house all the time (now that I have the black salt!), & makes me feel better because it’s all plants. Thank you!!
Sam Turnbull says
Haha, thrilled you love it so much Lulu!
Jessica says
Wow, this was a great find. I love it! The second time I made it I crumbled the tofu and used a third of the suggested mayo and it was phenomenal. Thanks so much!
Sam Turnbull says
So happy you enjoyed it Jessica!
Lynda Fairbrother says
I always look forward to making this recipe. It is delicious, filling, and satisfies that egg salad craving that rears its head on a summer weekend AND it is versatile! I had about 3/4 cup left in the container, was about to make a small sandwich but decided to add it to some just boiled potatoes for a Memorial Day Weekend potato salad. Tossed with a more vegan mayo, salt and pepper, et voila!!! Absolutely plant-astic!!
Sam Turnbull says
Wonderful! 🙂
Lopa says
Excellent recipe! I have made it several times & shared the recipe w/friends! Thanks for sharing!
Nat says
I had never used black salt before, but it definitely plays a crucial role in developing that "eggy" flavor. Highly recommend this recipe. So refreshing, simple and delicious!
Jess says
Wow! Made it last week and making it again already. SO GOOD!! Added a little more Mayo, black salt and nooch second time cuz I like them very much but recipe is great as is! I’ve been vegan for over ten years and can’t believe I’ve yet to make tofu “egg” salad! Thanks for a great recipe. I have a feeling I will be making it all the time!
Sam Turnbull says
WOnderful! So happy you love it, Jess!
Tara says
What could I use if we don't like Tofu? I have tried a 1000 ways and still can't get past the texture 🙁
I really miss egg salad sandwiches
Sam Turnbull says
Everyone in the comments says that this has the same texture as egg salad- worth another try maybe?
I would also recommend trying my vegan egg yolk recipe (no tofu) and it satisfies those cravings.
Barbara says
This completely satisfied my egg salad cravings! The black salt is essential but the 6 Tbs of mayo excessive. Between 2 and 3 Tbs of mayo is perfect and far healthier.
Thank you!
Sam Turnbull says
So happy you enjoyed it Barbara!
Jess says
I'll admit, I was a bit unsure about how this would taste. I bought black salt specifically for this as I never heard of it before. When I read no cooking involved, I thought I read wrong.. and I never thought it would be that good.. This recipe blew my mind!! SO GOOD AND SO EASY TO MAKE!! I am a picky eater and never imagined I'd love it so much. I've made it 4 times in 5 days and want to make it again lol! I gave some to 3 people to try and they all loved it and were shocked. It's amazing- the taste and texture, and mine even looks like egg salad!!(I added white onion and chopped up celery too) Seriously mind blowing! This is the best egg alternative! You don't have to be vegan to eat this or love it!
Sam Turnbull says
Aww thanks Jess, thrilled you enjoyed it 🙂
Megan says
I only have extra firm but also have silken, could I use a mix of both to create that medium firm texture?
Kelly C says
Just made this for lunch and really loved it! We didn’t have the black salt but even without it was great. Thanks so much for the delicious recipe!
Sara says
This “egg” salad has become my new go-to recipe for protein… I eat it on toast, like it’s going outta style! So delicious. I enjoy so many of your amazing recipes. Thanks Sam! 🙂
Sam Turnbull says
You're most welcome Sara! So happy you enjoy it so much 🙂
Lucy Hayden says
I've not been able to have egg due to an intolerance even before I went plant based and eggs were one of the things I missed a lot. Truly, eating this recipe almost made me cry. It's almost unbelievable how like egg it is, the smell is incredible! So delicious! Thank you so much!
Sam Turnbull says
Aww that makes me so happy! Thrilled you love it so much, Lucy 🙂
Elizabeth Conlan says
How much grams are in one block of Tofu please.
Serena says
It will say on the package of tofu. But honestly, I didn't pay attention to grams and just used a standard block and it's awesome!
Margaret says
I squeezed extra firm tofu with my hands, removing most of the water and forming little chunky pieces, steamed them for 10 minutes, then cooled a few more minutes. Mixing in the other ingredients, the salad resembled egg salad exactly. It takes a little more preparation, and I hope it didn't change your recipe too much, which from all the comments sounds pretty perfect as written, but my result was delicious, with the tofu pieces soaking up the other ingredients beautifully.