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 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
More vegan egg recipes you might enjoy...
Lindsay says
It took me while to buy black salt, but I was finally able to make this recipe today and it's delicious and so simple! Black salt is a vegan game changer. Thank you!
Jess @ IDTLC Support says
Hooray! We're happy to hear it!
Michelle says
No Joke this tastes like real egg salad!!!! i had to add a little more mayo, mustard, Nooch, and a pinch of salt, but OMG! Its good
Jess @ IDTLC Support says
We're so happy to hear it!
Rachel says
I've made this with tofu but I was hanging out for it today and had no tofu 🙁 Instead I cubed and boiled some potatoes and mixed them in with the yummy sauce and far out!!! It is so good. Reminds me of an eggy potato salad from the old days. I ate it by itself with some chopped lettuce. Ps for yellow mustard I used Dijon, is that the right one? Thanks for all your hard work!
Jess @ IDTLC Support says
That sounds terrific! Dijon is great. Your rendition sounds a little like Vegan Deviled Eggs! 🙂
Nancy says
I've been making a similar recipe for the last decade but Sam's is better. The reason is I always used dried mustard. Switching to prepared mustard really improved it. I recommend squeezing out the water in cheese cloth rather than just draining the tofu. Like others here, I also like to add finely chopped celery.
For those planning on trying for the first time, don't skip the black salt (kala namak). It's what gives the eggy aroma.
Will Parkinson says
We tried this today for the first time, and it was DEEEEELISH! Definitely something we'll be making again. Thank you so much for the yum!
Jess @ IDTLC Support says
Wonderful!
Purna Rodman says
Is this prepared mustard or ground mustard. Thanks.
Jess @ IDTLC Support says
Please use prepared mustard for best results!
Purna says
Thanks so much. That's what I figured and made it that way. So very good. It will become a staple for an easy quick lunch or light supper.
Jess @ IDTLC Support says
Fantastic! We're so glad to hear it!
PlantEater says
This recipe is amazing!! I never was a big egg salad fan before I was vegan BUT I am now! With the black salt and the texture of the tofu it tastes like real eggs, this will be a new staple in my house, thank you!!
Jess @ IDTLC Support says
That's so great that now that you're vegan you can enjoy a new meal option that you didn't enjoy before! Yay!
Audrey says
So yummy!! I skipped the green onions because I didn’t have them and it was still delicious. Thanks for another great recipe!!
Jess @ IDTLC Support says
Hooray!
Jennifer says
I love this recipe, made it several times and everyone loves it! I put finely chopped celery whenever I don't have green onions. Thank you!
Jess @ IDTLC Support says
That's a great idea too! Yum!
Jack Dent Jr says
I had made this over the weekend and was BLOWN AWAY by how good it was!!! The texture and taste is exactly like Eggs!
Can't wait to try your other Tofu recipes!!
Jess @ IDTLC Support says
We're thrilled you liked it so much!
Marse says
I used silken tofu (I just like it), and I omitted the savory yeast, and I put curry powder. Yummy. My meat eater partner. Loved it 🙂
Jess @ IDTLC Support says
Glad you've adapted it to suit your tastes!
Susan says
This was so good! I followed another commenter's suggestion and only used 1/3 of the mayo since I try to do as little oil as possible and it was still excellent. I only had firm tofu and that worked just fine. I don't think there's a recipe of yours I've tried that I don't like.
Jess @ IDTLC Support says
That's amazing, Susan! Thanks for sharing. 🙂
Lyndsay says
This was lovely! I might slightly decrease mustard and nooch and use one piece of bread but it's all a matter of taste. I added a pickle. Someone else added sweet chilli! It's a great base. My mind is still confused by how something that isn't egg salad tasted that much like egg salad. It's a great use for the cheap tofu that crumbles too easily.
Jess @ IDTLC Support says
That's great!
Lana Nelson says
This is my FAVORITE vegan egg salad recipe. I have no reason to try any other. I make it with homemade tofu mayo and add chopped celery and/or chopped dill pickles. Delish!
Sam Turnbull says
Yay! Glad you love it Lana 🙂
Toni says
Another home run with this recipe - an absolute delight to eat
Sam Turnbull says
Yay!!!
Sami says
As someone who does eat eggs (but I much prefer this recipe for "egg salad" because it's faster, easier and I usually have more spare tofu laying around than eggs) I am always AMAZED at how much of an egg-y smell this takes on once you add the black salt. I will probably use my whole bottle of black salt just making this recipe over and over.
Nicole says
It’s DELICIOUS!!
Sam Turnbull says
So happy you enjoyed Nicole!
Robin says
This was delicious
Sam Turnbull says
Awesome!
Betty says
I used firm tofu and mashed with a fork to get the same texture as when I used eggs. Tastes just like eggs. And you are right. So easy to make.
Sam Turnbull says
So happy you loved it Betty 🙂
Gez says
Wow! Amazing! Tastes delicious, thank you so much. Gez
Sam Turnbull says
You're welcome 🙂
Taz says
Incredible!!!
Elaine Tsai says
I’m not a vegan but am working my way toward eating less meat and getting healthy. I must this is pretty darn good and tastes very close to an egg salad sandwich. Black salt is a must and I had some in my cupboard. I’m new to your site and have several recipes to try and if they’re anything like this, I will eat happy! Thank you!
Sam Turnbull says
So happy you enjoyed it!!