Why You’ll Love This Recipe
This vegan version of egg salad captures all the creaminess and tangy flavor of the original without any animal products. It’s incredibly easy to make, high in protein, and takes just minutes to prepare. The combination of tofu, seasonings, and a touch of crunch from celery or green onions gives it the same comfort and nostalgia as the traditional version, with a healthy, cruelty-free twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Firm or extra-firm tofu (pressed and crumbled)
- Vegan mayonnaise
- Dijon or yellow mustard
- Turmeric powder (for color)
- Black salt (kala namak, for an eggy flavor)
- Salt and black pepper to taste
- Celery (finely chopped)
- Green onions or chives (chopped)
- Lemon juice or apple cider vinegar (optional, for brightness)
- Bread slices (whole grain, sourdough, or sandwich bread)
- Lettuce leaves or spinach (optional, for serving)
Directions
- Press the tofu for about 10–15 minutes to remove excess moisture.
- In a large bowl, crumble the tofu with a fork until it resembles chopped boiled eggs.
- Add vegan mayo, mustard, turmeric, black salt, and a squeeze of lemon juice. Mix well until creamy.
- Stir in celery and green onions, adjusting salt and pepper to taste.
- Chill the mixture in the refrigerator for about 10–15 minutes to let the flavors meld.
- To assemble, spread the vegan egg salad evenly on a slice of bread, top with lettuce or spinach if desired, and close with another slice.
- Slice in half and serve immediately, or wrap for a portable meal.
Servings and timing
This recipe serves 2–3 people.
Prep time: 15 minutes
Chill time: 10 minutes
Total time: 25 minutes
Variations
- Avocado version: Replace some of the mayo with mashed avocado for extra creaminess and nutrients.
- Spicy twist: Add a pinch of cayenne pepper, paprika, or diced jalapeños.
- Curried version: Stir in a bit of curry powder for an aromatic, flavorful change.
- Herb upgrade: Mix in fresh dill, parsley, or cilantro for a fresh note.
- Wrap it up: Serve in a tortilla or lettuce wrap for a lighter, low-carb option.
Storage/Reheating
Store leftover vegan egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed cold or at room temperature — do not reheat, as it may change the texture of the tofu and mayo. If assembling sandwiches ahead of time, store the filling separately and assemble just before eating to prevent soggy bread.
FAQs
What gives it the “eggy” flavor?
Black salt (kala namak) provides the distinctive sulfur flavor similar to real eggs.
Can I use silken tofu?
It’s too soft for this recipe. Use firm or extra-firm tofu for the right texture.
Is black salt necessary?
It’s optional but highly recommended for authentic egg-like flavor. Regular salt works if you don’t have it.
Can I make it without mayo?
Yes, substitute with mashed avocado, hummus, or vegan yogurt for a lighter version.
What type of bread works best?
Whole grain, sourdough, or multigrain bread add great texture and flavor.
Can I make this ahead for lunch?
Absolutely! Store the filling in the fridge and assemble your sandwich fresh each morning.
How long does the filling last?
Up to 3 days when refrigerated in a sealed container.
Can I add other vegetables?
Yes — finely chopped bell peppers, pickles, or carrots add crunch and freshness.
What if I don’t like tofu?
You can use mashed chickpeas instead for a similar creamy texture.
Is this recipe gluten-free?
Yes, if you use gluten-free bread. The filling itself is naturally gluten-free.
Conclusion
The Vegan Egg Salad Sandwich is a creamy, flavorful, and satisfying plant-based alternative to a classic favorite. With its protein-rich tofu base and perfectly seasoned dressing, it offers all the comfort of traditional egg salad with a healthier, cruelty-free twist. Perfect for lunches, picnics, or quick snacks, this recipe proves that simple ingredients can deliver big flavor — no eggs required.
PrintVegan Egg Salad Sandwich
The Vegan Egg Salad Sandwich is a plant-based take on the classic egg salad, featuring mashed tofu mixed with vegan mayo, mustard, turmeric, and black salt for that signature flavor and color. It’s creamy, protein-packed, and perfect for an easy lunch or light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Lunch, Sandwich
- Method: Mixed
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 block firm or extra-firm tofu (pressed and crumbled)
- 1/4 cup vegan mayonnaise
- 1 tsp Dijon or yellow mustard
- 1/4 tsp turmeric powder
- 1/4 tsp black salt (kala namak)
- Salt and black pepper to taste
- 1 celery stalk (finely chopped)
- 2 green onions or chives (chopped)
- 1 tsp lemon juice or apple cider vinegar (optional)
- 4–6 slices bread (whole grain, sourdough, or sandwich bread)
- Lettuce leaves or spinach (optional, for serving)
Instructions
- Press the tofu for 10–15 minutes to remove excess moisture.
- Crumble the tofu in a large bowl until it resembles chopped boiled eggs.
- Add vegan mayo, mustard, turmeric, black salt, and lemon juice. Mix until creamy.
- Stir in celery and green onions, then season with salt and pepper to taste.
- Chill the mixture for 10–15 minutes to let the flavors develop.
- Spread the vegan egg salad onto bread slices, add lettuce or spinach if desired, and top with another slice.
- Slice in half and serve immediately, or wrap for a portable meal.
Notes
- Use firm or extra-firm tofu for the best texture.
- Black salt adds authentic egg-like flavor but can be substituted with regular salt.
- Mix in avocado or curry powder for flavor variations.
- Best served chilled and not reheated.
- Store filling separately to prevent soggy sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 0mg
