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...
Pat cavallaro says
love your recipes and love your site even more! you've considered your readers & helped make our cooking experiences truly pleasant. thank you!
Shelley Amodeo says
I finally made this… as feeling ke something savoury for breakfast. This was so easy y to make and is absolutely delicious! I added a few more green onions and some celery. Topped with spinach instead of lettuce and a sprinkle of hemp hearts! Having the rest in a wrap for lunch at work tomorrow. So much protein and yumminess!! Thank you for this recipe!!I was sceptical at first but now i highly recommend!
Jess @ IDTLC Support says
Yum yum, that sounds great! We're so happy you enjoyed it.
Cindy Calcott says
Sam, you are a genius!! I have always loved an egg salad sandwich but haven’t had one for years. Your vegan egg salad is so easy to make (easier than real egg salad!) and tastes just like the real thing!! I am doing my happy dance.
Jess @ IDTLC Support says
Yay!! Happy dance all day!
Jessica L says
I was so apprehensive about making this recipe. I love egg salad and I was afraid I would be disappointed in the taste and the texture but rest assure this will be my new go-to recipe. It is fabulous and honestly tastes identical to real egg salad. Quick and easy and delicious.
Jessica says
I was so apprehensive about making this recipe. I love egg salad and I was afraid I would be disappointed in the taste and the texture but rest assure this will be my new go-to recipe. It is fabulous and honestly tastes identical to real egg salad. Quick and easy and delicious.
Jess @ IDTLC Support says
We are so happy you enjoyed it!
Helen says
Opened the fridge to find not much in the fridge except a bit of salad and a block of tofu. Have been meaning to try this recipe for ages but never got round to it...wish I had, it's FABULOUS!
My other half says it's better than he ever remembers egg mayo butties being and is soooooo much nicer than shop bought ones.
Thank you so much, this will now be added to the sandwich filling options in our house.
Jess @ IDTLC Support says
That's wonderful news!
Sandra says
My daughter sent me a reminder of this recipe this morning just in time for Saturday brunch. I was fancying something savoury and this was just right. My husband was always a big egg salad fan, he voted this a very good substitute and cleared his plate. Might just have to make your vegan egg yolk for breakfast tomorrow, maybe with a bagel. Thank you Sam
Jess @ IDTLC Support says
Wonderful! We love to hear it!
Samantha says
My partner and I were looking for a sandwich filling to add to our weekday lunch arsenal and this egg salad recipe blew our minds! The black salt is such a game changer and now I cannot wait to make some of Sam's other egg recipes. Great as a sandwich, in a salad, or on crackers.
Marsha says
I can't say I was a big egg salad fan before becoming vegan, but I decided to try this for an easy and quick sandwich filling. I followed the recipe except that I used white onion because that's what I had and I used firm tofu because I couldn't find medium.
I think it's really good and the texture is just like boiled eggs to me. My non-vegan housemate said it is just right! I was a little worried about the nutritional yeast but I can't tell it's there.
I would suggest not breaking up the Tofu completely until you add everything else. That will keep the eggy texture and keep it from getting mushy.
I will definitely make it again and again!
Jess @ IDTLC Support says
We're so glad you liked it!
Jeanne Crawford says
My husband and I have been vegan for a year and a half and the only thing he said he missed was egg salad and then Sam showed up with vegan egg salad! I ordered the black salt and we were all set. I did use firm tofu...worked great. And as always, I changed it up a bit (some at my husband's suggestion). I added chopped celery and he suggested doubling the mustard and I added 1/2 cup of pickle relish. He said it's a winner. He also LOVES the Jack Fruit pulled pork. Thanks Sam. When I talk about you, people think you are our daughter! That's how much we love you.
Stephen says
This is SO GOOD! Question - will making a big batch of the dry ingredients stay good in the fridge for a while? I plan to make this frequently, yum!
JHyde says
Love this recipe! It’s my go to when making egg salad sandwiches. Everyone loves it!
Megan says
I was skeptical when trying this. I was vegetarian for more than a decade before becoming vegan, but never really liked eggs and definitely didn't like egg salad. this is something I absolutely loved upon first bite! I added diced red onion and bell pepper, and used extra firm tofu as that's all I had. 10/10 will make again
Dr. J says
We made this faux egg salad for breakfast, and I cannot stress this enough: OMG. My wife and I have been vegan for five years now, and the first thing both of us said was, "How have we not tried this before?" It was absolutely amazing. Great flavor, wonderful mouthfeel, and super easy. Definitely a keeper.
Jill Anderson says
Love this!! Make it on the regular. Note that the black salt is non negotiable. Makes the mixture taste and smell "eggy". Also, I prefer to further mash up the tofu after cutting into small cubes.
Jess @ IDTLC Support says
Thanks for sharing, Jill!
Lisa says
Delicious! Easy to prepare!
JG says
Tastes just like egg salad! Love it.
Ayanna says
Super easy to make! I ran out of tumeric but it still tasted good! I served on sourdough bread, with vegan mayo, lettuce, cucumber, and tomato and it was super filling. I also recommend on its own with vegan hidden valley ranch. I added celery and a sprinkle of paprika to it.
Jess @ IDTLC Support says
Fantastic!
Rose_Anne says
Absolutely delish, Sam! Thank you!
Sharon says
I love this recipe. I used firm tofu because it what I had. It is perfect. This is so good for my packed lunches. Thank you.
Jess @ IDTLC Support says
Excellent!
Duke says
I've made this recipe several times and I've tried similar recipes but I always get back to this one. I sometimes give it a little tweak-a-rooni but the recipe is amazing as is.
Jess @ IDTLC Support says
Thanks for your great review!
Linda says
five stars!
⭐⭐⭐⭐⭐
WOW so so good
Niki says
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
Jess @ IDTLC Support says
Great plan!
Shadow says
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?
Jess @ IDTLC Support says
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.
Sandra Brunner says
I've made this twice now and am considering making half-batches because I am tempted to eat it all.
sooooo yummy.
I have made it with firm and extra firm tofu and it has worked fine. I just squeeze the tofu a bit with my hands to get some liquid out and to break it up a bit. and I usually crumble it my hand.
looking forward to jazzing it up with some fresh dill next time.
Thank you for such delicious and easy to make recipes.
Jess @ IDTLC Support says
So addictive! Fresh dill would be a great addition. 🙂