Vegan Egg Salad Sandwich with alfalfa sprouts and tomatoes-  this sandwich is layered with tofu egg salad, alfalfa sprouts, tomatoes piled high on a whole grain rye bread. It’s a back to school favourite!

vegan egg salad sandwich

Before I was a self-employed Vegan Foodtuber, I worked at an advertising agency. It was typical office life, 9-5, lots of calls and unhealthy eating as far as the eye can see. I tried as much as possible to bring my own lunch to work in order to save money, but also to keep it healthy. While leftover dinner is obviously the best choice (and my personal favourite) some times the dinner you indulged in was so good you managed to gobble up the whole thing. That’s when easy, but delicious sandwiches some into play.  This vegan egg salad sandwich is a fun twist on the classic. It can be made ahead of time and in large batches so meal prep is less of a chore.

 

Now whether you’re going back to school or simply looking for something healthy, delicious, and easy to wipe up in 5 mins- this tofu egg salad is the bomb! The main ingredient in this vegan sandwich is tofu. If you’re thinking “tofu is out of my comfort zone”, or the idea of raw tofu scares you, don’t worry- I tested it on all my friends and they couldn’t believe it wasn’t eggs! In this recipe, medium tofu is replacing the egg, and we are using black salt to get that signature sulphur egg flavour. Medium tofu is key here. I think that medium tofu mimicks the texture of eggs perfectly. I’ve seen this also done with firm- but I don’t like it quite as much- the texture just seems “off”. The dressing for this salad is vegan mayo mixed with fresh herbs and celery, and is placed on toasted whole grain rye with sprouts and tomato.  It is delightful!

tofu egg salad

To make this recipe, start by draining the tofu. You can do this by wrapping the tofu in a tea towel or paper towels and squeezing gently to remove water. Then, you can place it into a colander in the sink or over bowl to continue draining. Thanks gravity! Then you have to make the dressing! In a large mixing bowl combine vegan mayo, mustard (either dijon or regular yellow), nutritional yeast, apple cider vinegar, garlic powder, turmeric, paprika, black salt and a pinch of cayenne pepper. Make to whisk it until smooth. If you’re having trouble finding black salt, simply pick it up here. It’s inexpensive and VERY helpful in vegan cooking. Now, use your hands and crumble the tofu into small pieces into the large mixing bowl with the dressing. Mix the tofu into the dressing well and taste. Add more mayo, black salt and cracked pepper as required to get an authentic egg salad taste. Now add herbs and veggies! I like to add celery, onions, parsley and dill or chives. Mix to combine and voila! You have egg salad! You can use this right away, or chill for a minimum of 30 mins (I do overnight) to allow spices and seasonings to marinate the tofu and infuse it with flavour.

tofu egg salad

5.0 from 12 reviews
Vegan Egg Salad Sandwich
 
Prep time
Total time
 
This tofu “egg” salad is super easy and takes only a few minutes to prepare. This is the perfect tofu egg salad sandwich recipe using easy ingredients you can find anywhere. Create the taste, texture and color of egg salad without eggs by using tofu, vegan mayonnaise, turmeric and black salt.
Author:
Recipe type: lunch
Cuisine: vegan
Serves: 4 sandwiches
Ingredients
Salad:
  • 14oz package medium firm tofu
  • 1 stalk celery, small dice
  • 2 green onions, finely chopped
  • 1 Tbsp fresh parsley, finely chopped
  • 1 Tbsp fresh dill or chives, finely chopped
Dressing:
Sandwich:
  • 8 slices of your favourite sandwich bread, toasted
  • ¾ cup alfalfa sprouts
  • 1 tomato, sliced
Instructions
  1. Wrap tofu in a tea towel or paper towels and squeeze gently to remove water. Place in a colander over a bowl or in the sink and set aside.
  2. In a large mixing bowl combine mayo, mustard, nutritional yeast, apple cider vinegar, garlic powder, turmeric, paprika, black salt and a pinch of cayenne pepper. Mix until combined and smooth.
  3. Use your hands and crumble the tofu into small pieces into the large mixing bowl with mayo mixture.
  4. Combine well and taste. Add more mayo, black salt and cracked pepper as needed.
  5. Add celery, onions, parsley and dill or chives and mix to combine.
  6. Use right away or chill for a minimum of 30 mins to allow spices and seasonings to marinate the tofu.
  7. Taste mixture after 30 mins and adjust seasonings as needed.
  8. Spoon tofu mixture onto four slices of toasted bread and top with alfalfa sprouts, and tomatoes (or veggies you want) and top with a second slice of toasted bread on each. Slice in half and serve, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.
vegan egg salad sandwich

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35 Comments

  • Willa says:

    I’ve made several different vegan egg salad recipes and this one is the best.
    Both my husband and I gobbled it down in no time. Love the seasonings.
    Thank you!

  • Mother Of A King says:

    Didn’t have any nutritional yeast nor black salt but it was still delicious! Loved t!

  • Janell says:

    Best egg salad ever!

  • Jeanette says:

    My egg salad sandwich was delicious! Thanks for recipe!

  • Kristen says:

    I’m so impressed!! Just made it for lunch and snuck a taste (ok. . .a half sandwich. Mmm!) before I chilled it for the suggested 30 minutes. It’s perfect! I didn’t have vegan mayo but found a super easy blender recipe of cashews, salt, lemon juice and water. I’m so glad I found this post. I’ll be enjoying this sandwich all summer! Thank you!

  • Brian Watson says:

    Dude I’ve made this several times without the black salt because my dumb ass said “whatever it’s just different salt, I’ll use normal salt” and it was good, but I finally made it with black salt and holy schmoly it’s so freaking scrumptious.

  • Lindsey says:

    Our four year old kept asking for vegan egg sarnies so we made your recipe and it was fantastic, remarkable in taste & texture (and smell). Our son loved it and has asked to have it for lunch at school next week.

  • Chezna says:

    I made this today. It was so good that I wanted to comment on it. I can’t believe how much like egg it tasted. I had been craving an egg salad sandwich so I bought some of that special kala Namak salt so I could make this & other “eggy” Recipes. It turned out wonderful. Thanks so much! I’ve tried several of your recipes & I am never disappointed!

  • Lisa says:

    YUM city. Added frozen peas to mine…mmmmm

  • JD says:

    I was told that eating uncooked tofu is a no-no… they told me to steam it, cool it, then crumble it for the salad ?? any thoughts about that???

  • Danielle says:

    I’ve made this a few times now and it has become a go to lunch item for my husband and I. SO yummy! Thanks for sharing!

  • Ken Mattina says:

    The only tofu that I had in the fridge was sriracha baked tofu so that’s what I used. It was really good.

  • Kim Carlin says:

    This was AMAZING!!! Might you have the nutritional info as I like to see my macro/calorie breakdowns. I was hoping to see that at the bottom.

  • jennifer shroyer says:

    Will it still taste good without the black salt?

  • Crystal McQuinn says:

    Tried it , it was boss.:)

  • Kristal Marie says:

    Instead of using black salt can i use normal salt but add Vegg?

  • Megan says:

    This is really, really good! Thank you so much! I used 1tsp each dried dill and parsley because I didn’t have fresh, subbed about a TB minced shallots for the green onion, omitted the paprika, and added a little extra black salt. It was great with crackers or on a sandwich. Will definitely be making this again!

  • Michelle Eberts says:

    I’d like to freeze this to thaw and eat at a later date. Does it freeze well? I just made this (it’s DELICIOUS!) but made waaaay too much!

  • Richard says:

    How long does the mixture last in the fridge?

  • Alison says:

    I made this yesterday and loved it, I could have eaten the whole bowl, however my husband found it to …wet…is the best way I think to put it. Is there any way do you think of making it a bit more drier? Short of putting in less vinegar i’m not sure how ti make it firmer. And I have just bought another block of tofu to make it again. YUM!!!

  • Susan says:

    Looks amazing. I’d really like to make this I’m just not sure what kind of tofu is best.
    Is it silken tofu in packs found in Asian food aisle or firm found in fridge section?
    I’m not sure I’ve ever come across “medium” tofu. Could you tell me what brand people are using?

  • Elke says:

    Made the egg salad sandwich today – oh my. I am one happy girl! I missed my egg salad sandwich. Thank you for making this plant-based life so yummy!

  • Rachel says:

    I made this and thought it was delicious! I prefer a little less nutritional yeast and used white vinegar instead of apple cider vinegar. It was a great sandwich since I have been missing egg salad sandwiches! Thank you for sharing!

  • Kate Heger says:

    This sound yummy I’m gong to have it for lunch tomorrow

  • DELITeful says:

    Yummy! Do you think extra firm tofu would work well too?

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