Vegan Egg Salad Sandwich
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.
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.
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.
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.
More Tofu Recipes
- Tofu Breakfast Tacos
- Tinga Tacos
- Grilled Tofu Kebobs with Mint Pesto
- Tofu Chicken Salad Sandwich
- BBQ Tofu Sliders with Apple Slaw
- Vegan Tofu Migas Tacos
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
Vegan Egg Salad Sandwich
Equipment
Ingredients
Tofu Egg Salad
- 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
- ¼ teaspoon turmeric
- 1 teaspoon fresh chopped dill, optional
- Black Pepper, to taste
For the Sandwiches:
- 8 slices bread of choice
- 8 thin slices tomato
- torn lettuce or salad greens
- 2 tablespoons fresh chopped chives or dill, optional
Instructions
- Remove tofu from tofu press or kitchen towel and chop into small cubes. Set aside.
- 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.
- Taste, adding in more black pepper/salt/mayo as desired.
- 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.