Vegan Egg Salad Sandwich

By Alexandra Caspero on April 24, 2019
One of my favorite tofu recipes.
Makes 4 Sandwiches

Vegan Egg Salad Sandwich! Vegan egg salad that tastes and looks like traditional egg salad! Perfect for sandwiches, stuffing into tomatoes or enjoy as-is.

Vegan Egg Salad sandwich! I actually thought I had posted this recipe years ago but after doing a search on my blog and not being able to find it, I realized that I haven’t shared this one with your before.

Well, I’m sorry. I make this vegan egg salad at least once a month and it’s one of my favorite sandwich fillings. I actually like it much more than traditional egg salad as I think that egg yolks with mayo tastes almost mealy. Not so with this tofu egg salad! It really is the best.

open faced vegan egg salad sandwich

Here’s the secret ingredient to make this tofu actually tastes like egg salad. The first is using kala namak, aka black salt. I use this same salt when I make tofu scramble and it’s really does make a huge difference in this egg salad.

Black salt has a sulfur-like quality that tastes almost exactly like hard boiled eggs. You can grab a jar online or at specialty grocery stores; my small jar has lasted me almost 3 years as a little really goes a long way.

tofu egg salad

The other trick is using firm tofu and not extra-firm. Since egg salad is somewhat soft, firm tofu creates the best texture that’s similar to cooked egg whites.

I also prefer to cube the tofu instead of crumbling it as I don’t like mushy egg salad and prefer one that has actual chunks of eggs in it. If you like your egg salad more mashed, then I’d recommend mashing 1/4 of the tofu mixture, and keeping the rest of the tofu cubed.

vegan egg salad sandwich

Ingredients for vegan egg salad

For this egg salad, here’s what you’ll need: 

  • 1 (14 ounce) block firm tofu. I prefer firm tofu to extra firm tofu as it has a more similar texture to egg whites. If you are new to working with tofu, you’ll need to press it first. Pressing it removes excess moisture and prevents this egg salad from becoming too soggy. I use a tofu press because I eat tofu so often, but you can also wrap it a dish towel and place something heavy on top. 
  • 1/2 cup vegan mayonnaise. My favorite vegan mayo brands are vegenaise or just mayo, but any mayo will work. 
  • 1 teaspoon lemon juice
  • 2 teaspoon dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon kala namak (also known as black salt- see above)
  • ¼ teaspoon turmeric. The turmeric gives it color, similar to egg salad. 
  • 1 teaspoon fresh chopped dill (optional)
  • Black Pepper, to taste

How to make this vegan egg salad recipe

Whisk together the mayo, lemon juice, mustard, vinegar, salt, turmeric and dill, if using, until creamy and smooth. Cube the tofu, then add into the mayo mixture and stir to combine. 

I literally eat this salad by the spoonful but it’s fantastic as a sandwich. Toast bread (I like sourdough, Angelic Bakery Sprouted, Ezekiel and Dave’s Killer Bread), top with fresh chopped herbs (dill and chives are the best), fresh sliced tomatoes and salad greens. Eat! So, so good.

Taste, adding in more black pepper/salt/mayo as desired. To serve, toast bread and spread tofu egg salad on top, followed by toppings of choice. I like chopped herbs, sliced tomatoes and either crunchy iceburg lettuce or arugula. Cover with remaining slice of bread and enjoy!

This recipe doesn’t freeze well, so enjoy within 5 days in the fridge.

vegan egg salad sandwich made with tofu

More Tofu Recipes 

I really hope you try this vegan egg salad sandwich. If you do, come back and leave a comment (and a rating), or show me your creations on Instagram using the hashtag #delishknowledge

Print
tofu egg salad

Vegan Egg Salad Sandwich

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 sandwiches 1x
  • Category: sandwich, lunch, healthy, vegan
  • Method: no-cook
  • Cuisine: American, Vegan
  • Diet: Vegan

Description

Vegan Egg Salad Sandwich! Vegan egg salad that tastes and looks like traditional egg salad! Perfect for sandwiches, stuffing into tomatoes or enjoy as-is.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 sandwiches 1x
  • Category: sandwich, lunch, healthy, vegan
  • Method: no-cook
  • Cuisine: American, Vegan
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 sandwiches 1x
  • Category: sandwich, lunch, healthy, vegan
  • Method: no-cook
  • Cuisine: American, Vegan
  • Diet: Vegan
Scale

Ingredients

Tofu Egg Salad

  • 1 (14 ounce) block Firm Tofu, pressed*
  • 1/2 cup vegan mayo
  • 1 teaspoon lemon juice
  • 2 teaspoon dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon kala namak (black salt- see above)
  • 1/4 teaspoon turmeric
  • 1 teaspoon fresh chopped dill (optional)
  • Black Pepper, to taste

Tofu Egg Salad Sandwich

  • 1 recipe vegan egg salad, above
  • 8 slices bread of choice
  • 8 thin slices tomato
  • torn lettuce or salad greens
  • 2 tablespoons fresh chopped chives or dill (optional)

Instructions

  1. Remove tofu from tofu press or kitchen towel and chop into small cubes. Set aside.
  2. In a medium bowl, whisk together the mayo, lemon juice, dijon mustard, vinegar, salt, turmeric and dill, if using. Add in the chopped tofu and stir to combine.
  3. Taste, adding in more black pepper/salt/mayo as desired.
  4. To serve, toast bread and spread tofu egg salad on top, followed by chopped herbs, sliced tomatoes and greens of choice. Cover with remaining toasted bread and enjoy! This recipe doesn’t freeze well, so enjoy within 5 days in the fridge.

Notes

*To press tofu, use a tofu press (I’m obsessed with this one!) or wrap in kitchen towels and place something heavy on top.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Missy
      December 22, 2020 AT 6:58 pm

      I want to make this but am watching sodium use. Does the Kala Namak contribute to the high sodium amount indicated under the nutrition facts?

      1. Alex
        December 23, 2020 AT 8:41 am

        Hi Missy– yes, the Kala Namak makes this more salty. You can reduce or omit completely; it won’t have the “eggy” flavor, but still just as delicious

    2. Sally
      January 31, 2020 AT 8:24 am

      I can’t believe how good this was. I didn’t even realized I was missing egg salad until I had this and now I want to make it again. Thanks!!

    3. Johanne
      June 18, 2019 AT 5:09 pm

      We had this “egg” salad for lunch, and everybody loved it!

      1. Alex
        June 24, 2019 AT 9:15 am

        So glad! Thanks Johanne!

    4. Brian Stokes
      May 5, 2019 AT 3:11 pm

      Holy crap that was a great recipe! Transformative. (In the recipe, whisking together. ..the word ‘salad’ appears and it should say salt).