If you’ve been craving that classic creamy, tangy egg salad flavor but want a plant-based twist, this Vegan Egg Salad Sandwich made with Tofu is about to become your new favorite. It captures everything you love about traditional egg salad — the rich texture, the savory tang, the subtle bite — without any eggs involved. Perfect for vegans, vegetarians, or anyone looking to eat a bit lighter or more sustainably.
This sandwich is quick to whip up, family-friendly, and incredibly versatile. Whether you’re packing lunch for work, craving a satisfying snack, or just want to impress guests with a comforting vegan option, this recipe fits the bill. Plus, it’s made from simple pantry staples like tofu, vegan mayo, and a few flavorful extras that bring it all to life.
Ready to dive into a sandwich that’s creamy, “eggy,” and packed with tasty crunch? Let’s go!
Ingredients & Substitutions
- Medium Firm Tofu: This is key for the perfect texture — bouncy and crumbly, just like chopped boiled eggs. Avoid extra-firm tofu here, as it tends to be too dense and less “eggy.”
- Vegan Mayo: Adds creaminess and binds the salad together. You can use store-bought or homemade vegan mayo (like aquafaba or cashew-based). Adjust the amount for your preferred creaminess.
- Dijon Mustard: Gives a subtle tang and depth of flavor.
- Turmeric: Used sparingly for that beautiful yellow “egg yolk” color without overpowering taste.
- Nutritional Yeast: Adds a cheesy, savory umami punch.
- Black Salt (Kala Namak): The secret ingredient for that unmistakable sulfurous, “eggy” flavor. If you don’t have it, regular salt works, but the flavor won’t be quite the same.
- Dill Pickles: Add crunch and tang to brighten the salad. You can swap for sweet pickles if you prefer a milder flavor.
- Red Onion or Green Onion: For a little bite and freshness.
- Bread: Rye bread is classic and hearty, but feel free to use sourdough, whole wheat, gluten-free, or any bread you love.
- Lettuce: Adds crunch and freshness. Romaine, butter lettuce, or baby spinach work great.
Helpful Tools
- Tofu Press or Clean Kitchen Towel: To squeeze excess water from the tofu for better texture.
- Mixing Bowl: Large enough to crumble and mix tofu with other ingredients comfortably.
- Fork or Hands: To crumble tofu into small and medium pieces for a more authentic egg salad texture.
- Sharp Knife: For chopping onions and pickles.
- Cutting Board
How to Make This Vegan Egg Salad Sandwich Recipe
- Prepare the tofu:
Drain your block of medium firm tofu. Wrap it in a clean kitchen towel and gently press to squeeze out excess water. This step is important — it makes your tofu less soggy and gives it that “egg-like” bite. - Crumble the tofu:
Place the tofu in a large bowl and crumble it with your hands or a fork. Mix chunks of different sizes to mimic chopped eggs — some fine, some chunkier.
- Mix the dressing:
Add 4 to 6 tablespoons of vegan mayo (adjust to creaminess preference), 1 teaspoon Dijon mustard, ½ to 1 teaspoon turmeric for color, ¼ cup nutritional yeast, and salt & pepper to taste (black salt if you have it for eggy flavor). Stir well until everything is combined. - Combine and fold:
Gently fold in the chopped dill pickles (2-3 large pickles) and ¼ cup chopped red or green onions. Be careful not to mash the tofu too much; you want texture.
- Assemble the sandwich:
Toast or leave your rye bread slices plain. Place a generous scoop of tofu egg salad on 4 slices, top with lettuce, then cover with the remaining bread slices.
- Serve and enjoy!
Slice in half if desired and serve immediately. This sandwich is perfect fresh but also keeps well for next-day lunches.
Tips & Tricks
- Black salt magic: Black salt gives the tofu that unmistakable sulfurous note reminiscent of real eggs. Start with a small pinch and adjust — it can be strong.
- Texture matters: Medium firm tofu works best. Silken tofu is too soft and won’t hold the shape or texture needed.
- Crunch factor: Pickles are essential for texture and tang. You can add celery or chopped nuts for extra crunch.
- Keep it fresh: Store leftover tofu salad in an airtight container in the fridge for up to 3 days.
- Make it a wrap or bowl: Use this salad as a filling for wraps or over leafy greens for a lighter option.
- Kid-friendly: Omit onions if kids don’t like them, or finely mince for milder flavor.
Benefits of This Vegan Egg Salad Sandwich
- High in Plant Protein: Tofu is a great source of plant protein, essential for muscle health and energy.
- Cholesterol-Free: Unlike traditional egg salad, this recipe is free from cholesterol, which benefits heart health.
- Rich in Nutrients: Nutritional yeast adds B vitamins; turmeric has anti-inflammatory properties.
- Good Source of Fiber: Added veggies and whole grain bread boost fiber intake for digestion.
- Low in Saturated Fat: Using vegan mayo and tofu keeps fat content healthier.
Why You’ll Love This Vegan Egg Salad Sandwich Recipe
- Flavor: Creamy, savory, tangy, and that subtle “eggy” taste thanks to black salt.
- Texture: A perfect balance of soft tofu chunks with crunchy pickles and onions.
- Speed & Simplicity: Ready in under 15 minutes with minimal prep.
- Versatility: Easily customized with your favorite herbs, spices, or bread type.
- Family Friendly: A crowd-pleaser even among non-vegans.
Frequently Asked Questions
Store the tofu egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving as some separation may occur.
Silken tofu is too soft and won’t provide the right texture for egg salad. Medium firm tofu is best for a chunkier, egg-like feel.
If you don’t have black salt, regular sea salt works fine but the “eggy” sulfur flavor won’t be present. You can try adding a pinch of garlic powder or onion powder to boost flavor.
The tofu egg salad itself is gluten-free, but check your bread choice. Use gluten-free bread to keep the whole sandwich gluten-free.
Once assembled, eat within a few hours for best texture. If storing, keep the egg salad separate from the bread to prevent sogginess.
Vegan Egg Salad Sandwich made with Tofu
Ingredients
"Egg" Salad
- 1 block medium firm tofu
- 4-6 tbsp vegan mayo
- 1 tsp dijon mustard
- ½-1 tsp turmeric for color
- ¼ cup nutritional yeast
- salt & pepper to taste use black salt for "eggy" flavor
- 2-3 large dill pickles, chopped
- ¼ cup red onion, chopped or use green onion
Sandwich
- 8 slices rye bread or use any other bread you like
- small handful of lettuce of choice
Instructions
- Gentle squeeze the medium firm tofu in a clean kitchen towel to get out excess water. Medium firm tofu gives this a bouncier eggier texture than extra firm tofu.
- Crumble the tofu in a large bowl, with a mixture of small and medium sized pieces.
- Add in the mayo, mustard, salt, pepper, turmeric, and nutritional yeast and stir to combine. Now fold in the pickles and onions.
Notes
Nutrition
Conclusion: Vegan Egg Salad Sandwich
This Vegan Egg Salad Sandwich made with Tofu is a simple, delicious, and nutritious way to enjoy a classic comfort food — without eggs. It’s creamy, flavorful, and packed with texture, perfect for a quick lunch, picnic, or anytime snack. The best part? It’s endlessly adaptable to your tastes and pantry staples, so you can easily customize it. Try it on rye, in wraps, or even as a salad topping.
Give it a go, and you might just find this becoming a staple in your plant-based kitchen!
