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...
Meg says
Sam's tofu egg salad is perfection -- it tastes just like the "real" thing without having to boil, cool and peel eggs. It's faster and easier to make, a bonus when you're really hungry for lunch. My favorite way to serve it is layered with arugula on grainy bread, on crackers, or straight out of the bowl. Make sure to track down some black salt -- it really gives it that nice eggy flavor.
Carey Sanders says
SO good! I enjoy all of your recipes and can always rely on them to satisfy cravings. This one is definitely one I’ll be repeating a lot!
Val says
This recipe is AMAZING. I made this for day hikes several times; tastes like an improved egg sandwich but doesn't go bad on a summer day! All my non vegan friend hikers are jealous,
Janet says
Hi Sam! I just made this recipe and it was fantastic! it has been so.long since I have had egg salad and this was spot on. I will be making this again.
Jess @ It Doesn't Taste Like Chicken says
We're so happy to hear it!
Lauren says
We eat this once a week in my house. I forego any additional salt just because the kala namak adds enough for us, but it's absolutely divine!
Jess @ It Doesn't Taste Like Chicken says
Great, thanks for sharing!
Sharon K. says
I absolutely love this recipe! It is one my absolute favorite lunches. Thank you for this.
Jess @ It Doesn't Taste Like Chicken says
That's wonderful!
Leah says
At first I was pretty disappointed with the flavor - although it did make sense given the short prep time. However - I added garlic powder, onion powder and a generous dab of sriracha mayo and boy did it pick up! It's an ok base recipe- but needs some jazzing up to hit the YUM point
Jess @ It Doesn't Taste Like Chicken says
We're glad you adapted it to suit your taste preferences!
Alf says
So good! I added about 2 tablespoons of sweet relish and some chopped onion.
Jes says
11/10. So quick and delicious
Jess @ It Doesn't Taste Like Chicken says
We're thrilled you like it!
Karen ML says
I have been craving this!!! Such an easy and delicious recipe!! Thanks Sam!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Amy B Jeffers says
I can not find medium-firm tofu where I live. Can I use firm tofu for this recipe?
Jess @ It Doesn't Taste Like Chicken says
That should work just fine!
Linda says
I’ve been looking for recipes that have a lot of protein and fiber but low carbs for strength building days. The egg salad was tasty and a keeper! Thanks Sam
Jess @ It Doesn't Taste Like Chicken says
Yay!
Donna says
Great sandwich! ~ Thanks 🙂
Jess @ It Doesn't Taste Like Chicken says
We're glad you liked it!
Bea says
Why did I wait so long to make this??? It really does taste like egg salad! So good!
Jess @ It Doesn't Taste Like Chicken says
Yay!
Cynthia Reddekopp says
This tastes so much like egg salad, I'm blown away! Eggs were something I was missing a lot so this is definitely going into heavy rotation.
Sam Turnbull says
So thrilled you love it so much Cynthia 🙂
Angela says
Oh wow I just made this recipe and it is FANTASTIC. Thank you so much for creating it and sharing xxxx
Sam Turnbull says
So happy you enjoyed it Angela 🙂
Tracey says
So delicious! Im addicted
Sam Turnbull says
Haha great!
Genie Childers says
I never really ate egg salad, but I enjoyed scrambled eggs on toast, so I thought I'd try this. I mixed it up tonight to have for lunch tomorrow, maybe, if it was good enough. I tried a bite and put it in the fridge. No more than 2 minutes later I was pulling it back out and making a sandwich. This stuff is so good! I made sure to follow the recipe exactly and my taste for black pepper is a lot, didn't add any extra salt, the black salt is plenty. What a great recipe. I think this one will be a regular in my rotation. Thank you!
Genie Childers says
I meant to give 5 stars idk what happened!
Sam Turnbull says
So thrilled you loved it so much Genie!
Pat says
I love this recipe! I use extra firm tofu. I slice tofu in about half inch size portions, then lay on paper towel. cover with paper towel and pat dry. then cut up into small chunks.
I mix dry ingredients together first. then wet along with onion. then add in tofu last.
Sam Turnbull says
So happy you love it 🙂
Alicia says
Tastes just like egg salad. Very satisfying.
Sam Turnbull says
Yay! Thank you for your review 🙂
Gladys Elliott says
The best!