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Certain sandwiches are essential to life, and my vegan egg salad sandwich is one of them. I make this sandwich with tofu, vegan mayo, and nutritional yeast. It delivers a creamy, savory flavor that resembles a classic egg salad while staying fully plant-based. This sandwich comes together in just 10 minutes and makes a delicious, protein-packed meal.
A good sandwich recipe can make lunch or even dinner a simple task, while still delivering balanced nutrition. This vegan egg salad sandwich uses tofu for the base, which absorbs flavor from the mustard, herbs, and nutritional yeast. If you are vegan and a fan of nostalgic childhood sandwiches, try my vegan grilled cheese sandwich, which is just as easy, delicious, and wholesome.
I created this recipe when I was coming up with a menu that could be used for conferences and events that did not set the vegan menu worlds apart from classic finger foods. As a mom, I had the perfect test audience. After loving my more complex vegan takes on classic sandwiches, like my vegan Reuben, I was worried this one was too simple. My test audience approved of this recipe… and then some. I had to include it in their lunchboxes that week, too. Ha!
The flavor and texture of this vegan egg salad sandwich are incredibly satisfying, and it does not miss out on any of the nutrients in the original recipe. As a nutritionist, I love vegan recipes that can do it all. The tofu provides protein, while creating soft bites similar to chopped boiled egg, while the vegan mayo adds a creamy, slightly tangy richness, and the nutritional yeast adds a savory depth. Fresh herbs and celery brighten the mixture and add a peppery crunch. We have turmeric to thank for that yellow color, which could deceive even the sharpest eyes.
The preparation keeps everything simple and quick. I mix the creamy dressing first and allow the mustard and nutritional yeast to dissolve smoothly. I gently fold my herbs and tofu cubes into the mixture, which protects the integrity of the tofu texture, allowing it to stay chunky rather than turning into a paste.
I have a friend who loves egg salad, but was always hesitant to take it to work because of the smell. When she discovered a vegan recipe, she assumed that the absence of egg meant no strong sulfuric odor. Excitedly, she prepared her sandwich the night before and took it to work.
The next day, she confidently opened her sandwich in her small but still very corporate office and was met with that unmistakable whiff. She overlooked the fact that adding kala namak gives vegan egg salad an egg smell. So, I really recommend using my recipe if you want a sandwich that does not turn heads for all the wrong reasons
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🥘 Ingredients
I keep the ingredients simple, so the tofu and seasonings can really shine in this vegan egg salad sandwich. This is what I use:
Vegan mayo: For this recipe, you could use store-bought, but I prefer my homemade vegan mayo.
Yellow mustard: I add mustard to add a tangy flavor to offset the richness of the mayo.
Nutritional yeast: This gives my base flavors a savory, almost cheesy depth.
Turmeric: I add a small amount of turmeric for a yellow color and subtly earthy flavor.
Firm tofu: A cubed block of tofu mimics the soft chunks found in traditional egg salad.
Celery: I add finely diced celery for a fresh crunch that contrasts with the rest of the filling.
Herbs: For this recipe, I use fresh dill and chives, just like in a classic recipe.
Lettuce: I layer lettuce on the sandwich to protect the bread from moisture.
Whole wheat bread: I like using whole wheat bread as it holds the filling well. You could also try my almond flour tortillas and make an egg salad wrap instead.
🔪 How To Make
This vegan egg salad sandwich comes together quickly and easily, and all I need is a bowl and a cutting board. This is how I make it:
Mix seasonings: In a medium bowl, I combine the mayo, mustard, nutritional yeast, turmeric, salt, and pepper and mix until smooth and well combined. I taste the mixture and adjust the seasoning if necessary.
Add tofu and herbs: Next, I gently fold in the tofu cubes. diced celery, dill, and chives. I store the sandwich filling in a covered container in the fridge until ready to serve.
Assemble sandwich: I start by placing a layer of lettuce on a slice of bread and topping it with a blanched spread of egg salad.
Finish and serve: I place another slice of bread on top of the egg salad to close the sandwich, and serve immediately.
My #1 Secret Tip for this vegan egg salad recipe is to drain and lightly press the tofu before cutting. I do this to remove the excess moisture, which allows the dressing to coat the tofu instead of becoming watery. This helps keep a richer, more flavorful filling.
Other Tips To Keep In Mind:
- Cut small cubes: I keep my cubes small so that it resembles traditional chopped egg. It also makes the filling easier to bite into without pieces falling out.
- Use kala namak: If I want that classic, slightly sulfuric egg smell, I add 1/4 teaspoon of kala namak.
- Chill filling: I refrigerate the mixture for about 20 minutes, to allow the herbs and dressing to infuse and give the tofu a chance to absorb the flavors.
- Add extra crunch: For an extra crunch and a bit of tart acidity, I add 1 tablespoon of chopped pickles.
- Choose a sturdy bread: I select bread that holds the filling well, and cut thicker slices to avoid any breaking.
📖 Variations
I have tested many variations of this sandwich, and these are the ones I recommend to you with absolute confidence:
Spicy egg mayo: For a sandwich with some heat, I swap out my mayo for my homemade spicy vegan sriracha mayo, and mix a pinch of smoked paprika and cayenne pepper into the dressing. This is the version my sister and I favor.
Avocado egg mayo: I add 1/2 sliced avocado to the base of the sandwich, for an additional layer of creaminess and superfood nutrients. My kids adore this take.
Egg salad lettuce wraps: If I am going low-carb, I skip the bread completely and spoon the filling into large lettuce leaves and make a lettuce wrap. My husband loves the crunchiness of the lettuce and prefers not letting too much bread get in between him and his egg salad.
🍽 Serving Suggestions
I love these vegan egg salad sandwiches and finger foods, so events like high tea really appeal to me. For our book club’s end-of-summer party, we decided to do a high tea that was a little less formal and more filling and down-to-earth. I served these sandwiches with a few of my vegan tempeh gyros and a platter of my vegan hummus avocado wraps. If you are catering to a varied crowd, I recommend making any one of these, as they please everyone.
A few days ago, I had one of those nights where dinner seemed like a gigantic undertaking. So I did what any mother and wife would do… I made sandwiches. Served my vegan egg salad on toasted slices of my homemade buckwheat sourdough bread for an open sandwich, and just for balance, I made sure everyone had a side of my air fryer yuca fries. This went down really well, which means I will have to make sandwiches for dinner more often. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store the tofu egg salad filling in an airtight container in the refrigerator for up to 3 days.
Freezing: I do not recommend freezing these recipes, as the tofu may change texture once thawed.
Reheating: This egg salad is meant to be served cold. No reheating required!
❓Recipe FAQs
When I have the time, I crumble 2 of my tofu cubes into the dressing before adding the whole cubes. This reminds me of a yolk that has been hard-boiled, and adds a bit more authenticity to the recipe.
I do this by adding 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and just a drop of light soy sauce or tamari into the dressing mixture. This gets me a bit closer to the egg taste without the kala namak.
Vegan egg salad should not sit out at room temperature for longer than 2 hours. Even though it does not contain eggs, ingredients like tofu and vegan mayonnaise can spoil when left out too long.
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📋 Recipe Card
Vegan Egg Salad Sandwich
Certain sandwiches are essential to life, and my vegan egg salad sandwich is one of them. I make this sandwich with tofu, vegan mayo, and nutritional yeast. It delivers a creamy, savory flavor that resembles a classic egg salad while staying fully plant-based. This sandwich comes together in just 10 minutes and makes a delicious, protein-packed meal.
Servings: 2
Calories: 579kcal
- My #1 Secret Tip for this vegan egg salad recipe is to drain and lightly press the tofu before cutting. I do this to remove the excess moisture, which allows the dressing to coat the tofu instead of becoming watery. This helps keep a richer, more flavorful filling.
- Cut small cubes: I keep my cubes small so that it resembles traditional chopped egg. It also makes the filling easier to bite into without pieces falling out.
- Use kala namak: If I want that classic, slightly sulfuric egg smell, I add 1/4 teaspoon of kala namak.
- Chill filling: I refrigerate the mixture for about 20 minutes, to allow the herbs and dressing to infuse and give the tofu a chance to absorb the flavors.
- Add extra crunch: For an extra crunch and a bit of tart acidity, I add 1 tablespoon of chopped pickles.
- Choose a sturdy bread: I select bread that holds the filling well, and cut thicker slices to avoid any breaking.
Serving: 1sandwich | Calories: 579kcal | Carbohydrates: 40g | Protein: 20g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 804mg | Potassium: 364mg | Fiber: 11g | Sugar: 7g