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...
Shelley says
I absolutely love this recipe and make it often! Such a great way to get a protein packed meal. I love this for a savoury breakfast!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We're happy you like it!
Kathie says
Such a delicious flavor! Thank you for sharing so many outstanding recipes! No need to look at any other vegan sites besides yours!
Jess @ It Doesn't Taste Like Chicken says
That's so kind of you! We thank you for being a loyal fan!
SARAH says
Like all the other reviews I've read, I am SHOCKED! I just cannot believe how spot on this recipe is! I couldn't stop eating it, and immediately made a 2nd batch. Thx, Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, love it! Thank you Sarah!
Sue johnson says
we've been vegan for, well decades, and this is absolutely THE best vegan egg salad I've made. So, thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much!
Bee says
So quick to make and very satisfying. Goes well with watercress. My kids loved it too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! Thank you for the review 🙂
Kilby Raptopoulos says
This is recipe is amazing. I was shocked how much it actually tasted like egg salad. It's a regular in my weekly lunch rotation!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that 🙂
Jenny says
This is THE best recipe when you're craving egg salad without the "egguilt". I found kala namak at a local store: it's so good & so true that a little goes a long way. I didn't have nutritional yeast and still found this recipe amazing. It worked great when using soft tofu as well: mashed up or shredded with a grator, it turned into a delish spread & dip. Thank you Sam 🙂
Jess @ It Doesn't Taste Like Chicken says
We're so happy you love this so much!
Emily Alsop says
This is the perfect egg salad dupe!! My mom is vegetarian but tries to eat vegan because of me. The black salt and vinegar elements complement the tofu and the leftovers are even better. This is a spring and summer staple in our house.
Jess @ It Doesn't Taste Like Chicken says
We love to hear that!
Nathalie says
I as craving “egg” salad and went on a hunt to find a vegan recipe. Of course your recipe popped up, so I had to give it a go. This is perfection!!!! I’d like to put my non-vegan friends to a taste test. Bet they wouldn’t be able to tell the difference!
Jess @ It Doesn't Taste Like Chicken says
We hope you do! And let us know how it goes!
Dawn says
I've been vegan close to 11 years and vegetarian before that. I LOVE tofu, but I have never successfully made good tofu. I had been actively avoiding this recipe for years, until tonight. No idea what possessed me, but I decided to go out and buy medium firm tofu. I will NEVER doubt Sam again!
Note: I've done allll the things. Marinating, not marinating, brining, corn starch, sauces, frying, deep frying, baking, air frying...alll of it, haha.
Jennifer Gehrlein says
I keep making this over and over again and love it. Never heard of black salt prior to this recipe.Thank you for a quick and delicious recipe!
Stephanie Mahler says
There are a lot of "egg salad" recipes out there, but this is the best! Rather than cubing tofu, I just crumbled it, since when I wasn't vegan, I chopped eggs irregularly to make egg salad, so crumbling gave it a more similar texture. (It also was easier, although this was a super easy recipe to begin with!)
Marsha Myers says
Oh my! This is so good. It really tastes like an egg sandwich. I brought it to a girlfriend retreat and dazzled the SAD eaters with it. They said they couldn’t tell the difference. And I just received your ne cookbook Craving Vegan and can’t wait to dive in and make recipes. A beautiful cookbook with pictures on every page and I just love it. Well done!
Kathy Martin says
My husband and I LOVE these egg salad sandwiches! They are so quick and easy and VERY DELICIOUS!!
Also, my new favorite cookbook is ‘Craving Vegan’, there are so many great recipes and I really like having the pictures for every recipe!
Jessica says
I've made this several times. It tastes kind of like egg salad, maybe without the yolks.
Kim Lancaster says
Delicious and even my conveyance friends agree
Jennifer Bivins says
Perfect for a hot day
Carol Belliveau says
I am vegan and my husband is vegetarian and he likes this better than real egg salad.
Nancy Stein says
I grew up eating egg salad and this recipe is so good and fills my tummy with comfort food! I make this often.
Becky Lane says
I make this recipe weekly, sometimes more than once! It's absolutely delicious.