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Vegan Egg Salad Sandwich

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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.

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

  1. Press the tofu for 10–15 minutes to remove excess moisture.
  2. Crumble the tofu in a large bowl until it resembles chopped boiled eggs.
  3. Add vegan mayo, mustard, turmeric, black salt, and lemon juice. Mix until creamy.
  4. Stir in celery and green onions, then season with salt and pepper to taste.
  5. Chill the mixture for 10–15 minutes to let the flavors develop.
  6. Spread the vegan egg salad onto bread slices, add lettuce or spinach if desired, and top with another slice.
  7. 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

Find it online: https://thefamilycooking.com/vegan-egg-salad-sandwich/