This Vegan Egg Salad tastes like the real deal! And it’s eggless! Spread it on your favourite sandwich bread for and amazing plant protein packed Lunch! You won’t believe how good it is! Only 9 ingredients, and ready in 15 minutes!
I used to eat eggs everyday! and Egg Salad Sandwiches were one of my favs growing up, that and tuna. Oh I love nostalgic memories haha -Well let me tell you, my Vegan Egg Salad Recipe will blow you away, it’s the BEST! Wait until you taste it!
Medium firm tofu replaces the hard boiled eggs and black salt works its magic for that ‘eggy flavour’ and it works like a charm!
Seriously you’d think you were eating real egg salad!! And it’s way quicker to make and you don’t have to peel any stinky eggs!😂 haha! If you miss eggs this recipe is for you!! You’ll go crazy for it guaranteed!
Delicious served as little tea sandwiches for your brunch table on Easter Sunday! Just cut off the crusts and slice into four. Easy Peasy!
WHAT'S IN THE VEGAN EGG SALAD DRESSING?
The dressing consists of vegan mayonnaise, spices, black salt, nutritional yeast, yellow mustard and dill pickle juice! ( yes I know I like using dill pickle juice in my dressings, like my ranch dressing and my dressing for my vegan coleslaw and potato salad) It’s delicious! 👍
WHAT IS BLACK SALT?
Kala namak, (black salt) is an Indian volcanic rock salt. It is a salty and pungent smelling condiment ( smells like eggs) commonly used in India and other Asian countries. If you can't find it locally you can find it here on amazon, where I buy mine. I love it in my Vegan Scrambled Eggs too!
HOW TO MAKE A VEGAN EGG SALAD SANDWICH:
So simple! First whisk the dressing ingredients together in a small bowl and set aside
Drain the tofu and wrap in some paper towel and lightly press with your hands to remove excess moisture. On a cutting board, cut the tofu into thin slabs, then cut the slabs into slices and then into small cubes. Add to a medium mixing bowl.
Pour the dressing on top and mix everything together.
Cover and chill in the fridge for 20-30 minutes or longer so the flavours develop (recommended) or enjoy right away if you have no patience!
Now grab some bread slices and crispy lettuce, your egg salad mix and build your sandwich. Enjoy! For full recipe ingredients and instructions see recipe card below
OK GUYS LETS MAKE SOME VEGAN EGG SALAD SANDWICHES, THEY'RE:
easy
delicious
easily gluten free
healthy
hearty and filling!
full of protein
the same taste and texture of eggs!!
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
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Vegan Egg Salad Sandwich
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Description
This Vegan Egg Salad tastes like the real deal! And it’s eggless! Spread it on your favourite sandwich bread for and amazing plant protein packed Lunch! You won’t believe how good it is! Only 9 ingredients, and ready in 15 minutes!
Ingredients
- 1 (454 gram) (1 lb) block medium firm tofu
- ⅓ cup vegan mayonnaise, I use Vegenaise
- 1 tablespoon nutritional yeast
- ¾ teaspoon black salt
- ½ teaspoon granulated onion
- ¼ teaspoon celery salt
- 1 tablespoon dill pickle juice
- 1 teaspoon tamari
- 2 teaspoons yellow mustard, or dijon
- salt and pepper to taste, if needed (optional)
- loaf of bread, (8-12 slices)
- crispy lettuce: like butter lettuce, red or green lettuce, romaine, iceberg or mixed salad greens.
Optional add ins:
- 1 small green onion, diced*
Instructions
- Whisk the dressing ingredients together in a small bowl : mayo, mustard, Tamari, black salt, celery salt, granulated onion, pickle juice and nutritional yeast. Set aside
- Drain the tofu and wrap in some paper towel and lightly press with your hands to remove excess moisture. On a cutting board, cut the tofu into thin slabs, then cut the slabs into strips and then into small cubes. Add to a medium mixing bowl.
- Pour the dressing on top of the tofu and mix everything together. Season with salt and pepper if needed.
- Cover and chill in the fridge for 20-30 minutes or longer so the flavours develop (recommended) or enjoy right away if you have no patience!
- Now grab some bread slices, crispy lettuce and your egg salad mix and build your sandwich. Enjoy with a side of potato chips! Yum! For step by step photos see above post 🔼
Notes
- The salad will keep covered for up to three days in the refrigerator.
- The vegan egg salad is gluten free. To make the sandwich gluten free use gluten free bread
- feel free to add green onions. I kept them optional because I'm not fond of them in this recipe but I know others that enjoy them.
- This is great meal prep for lunches: Bring to work as a salad with crackers and veggies or a make ahead sandwich or wrap!
- If you cant find black salt locally you can find it here at Amazon where I purchase mine.
- Calories are calculated for 6 servings with bread and lettuce included.
- Prep Time: 15 Minutes
- Category: Mains, Gluten Free
- Method: mixing bowl / no bake
- Cuisine: American, Canadian, Vegan
Keywords: vegan egg salad, vegan egg salad sandwich, easy, best, eggy, black salt, tofu, vegan mayonnaise,
Melanie H.
My first time trying this recipe and so happy with the outcome. Truly tastes like an egg salad, made it as written except I did not have tamari so used light soy sauce. I'm using this to add onto a bed of greens for easy meal prep through the week. Thank you for this great recipe!
Verna
Thanks so much for the wonderful feedback Melanie. Feel free to give the recipe a star rating 🙂
Vickie
Oh yeah! Egg salad sandwiches were one of our mainstays and this eggless version is delicious! We used to chop up black olives to add to the mix—very yummy. Thanks for All your great recipes!
★★★★★
Verna
You are so welcome Vickie, I am so happy you enjoyed it. Thank you for your wonderful feedback 🙂
Courtney R
Easy and delicious! Best tofu egg salad sandwich I've ever had!
★★★★★
Verna
Thank you so much Courtney! 🙂 I am so happy you enjoyed the sandwich recipe. Really appreciate your feedback!
Mona
My husband bought me a case of shelf stable silken extra firm tofu when Costco stopped carrying my usual brand. My hubby thought he was being helpful and I was at a loss as to how to use it as I have only used silken tofu on a few occasions. I asked a Vegan Facebook group and someone shared your recipe. OMGGGGGGGGGGGGGG!!!!! I am in love! It is the most authentic, incredible, fantastic egg salad I have ever made or tasted. So easy! So good! I eat it for breakfast, lunch and dinner. LOL Thank you, thank you, thankyou. It is perfect!
★★★★★
Verna
Ok Mona you just made my DAY!! Thank you so much and I am thrilled you are enjoying the recipe xox. You're feedback is so appreciated!!
Mona
I am so happy I found this recipe through a series of mishaps! It tastes a lot like devilled eggs and the silken tofu makes it smoother than your diced version. I was thinking I might stuff some mushroom caps with it for Thanksgiving. I have truly missed eggs since going plant based 4 years ago, so I am making up for lost time with this creation of yours! I honestly ate it for breakfast, lunch and I am about to get a pita full for dinner... with a few bacos! Thank you so much for creating and sharing your recipes!!
★★★★★
Verna
You are so welcome! Mushrooms sound like a great idea! I suggest you try my vegan tuna salad too. Have a wonderful day Mona!!
Sheila
Never thought I’d be eating a tofu egg salad but this recipe rocks. love your all your vegan recipes!
★★★★★
Verna
thanks so much!
Erratic Plaid
So good! I didn't realize how much I missed egg salad until I made this! Thank you!
★★★★★
Verna
You're so welcome! So happy to hear you're enjoying the recipe. thank you!!
Karen cooper
I loved this recipe, the best sandwich I have tried yet. I loved my egg sandwiches and this really takes its place. Thank you.
★★★★★
Verna
Yay! thanks so much Karen, so happy you enjoyed it. I was an egg lover too so this recipe really hits the spot for me as well!
Christine T.
This is a dream come true, an absolute doppelgänger for egg salad, something I have missed soooooo much. It totally fooled lunch guests today…this is going on regular rotation. You are a genius.
Anaïs Hincourt
Cela a l'air délicieux ! 🤩 À combien de grammes correspond ⅓ de tasse de vegenaise? Mercii!
★★★★★
Verna
Hi Anais, 1/3 cup of vegan mayonnaise equals 76.7 grams. Enjoy!
Mary
Wow this was so good! Made this for lunch for my in-laws today. It went over really well. Everyone agreed it tastes a lot like eggs. Very tasty thank you.
★★★★★
Verna
You are very welcome Mary, nice to hear everyone enjoyed it
Midge
I am having this for lunch , looks sooo good
★★★★★
Verna
Nice! Enjoy!
Dwight Guy
I'm loving THIS! Great recipe!!!
★★★★★
Verna
oh excellent!! Thanks so much for your comment Dwight. Glad you're enjoying it!
Roberta Akcakiryan
Sounds delish! I was thinking that I would try grating my well drained Tofu, as that is what I usually do with eggs for a traditional egg salad consistency..any thoughts on that?
Verna
Hi Roberta, I haven't tried grating the tofu as it is a little soft in texture but I have crumbled it for the egg salad. I do prefer slicing and cubing though, I like the texture the best. Hope that helps. Have a great day!
Roberta Akcakiryan
Super, thanks for the input, I'll let you know how it goes, either way, lol.
Verna
you bet Roberta! yes let me know how it goes!