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    Home » Recipes » Tofu, Tempeh and Seitan Recipes

    Easy Vegan Tofu Egg Salad Sandwich

    Published: May 5, 2022 · Modified: Jun 5, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This vegan egg salad is quick and easy to make. Great to meal prep for a high protein vegan lunch. This vegan version tastes like the real thing and is comes together even faster than classic egg salad. 

    Vegan egg salad sandwich on a piece of bread with lettuce

    If you'd like even more tofu lunch ideas, check out this Crispy Vegan Tofu Wrap, this Peanut Tofu Quinoa Bowl, or this Vegan Tofu BLT Sandwich next.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧂 Ingredients and substitutions
    • 🔪 Directions
    • 👩‍🍳 Expert tips
    • 🥬 Serving suggestions
    • ❄️ Storing and making ahead
    • ❓ Recipe FAQs
    • 🌱 More recipes you'll love
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • If you need a quick lunch, this easy recipe is for you. I love making a big batch of this eggless egg salad and keeping it in the fridge for a perfect lunch that is quick for a weekday meal.
    • It's gluten free, vegan, vegetarian.
    • This is also a great meal to take on a road trip. It's a great recipe that is a huge hit with my friends and family.
    • Since tofu is high in protein and nutrients, so is this recipe.
    • Faster to make than regular egg salad because you don't have to boil the eggs.

    🧂 Ingredients and substitutions

    Ingredients for vegan tofu egg salad laid out on a kitchen counter.
    • Extra firm tofu - Extra-firm tofu has the same texture as egg whites and will hold together well. Medium firm tofu would work just as well, if you want it to be a bit softer. Tofu is full of protein because it contains all of the essential amino acids. It's a great food to eat to get your protein if you're on a plant based or vegan diet.
    • Dairy free mayonnaise - Vegan mayonnaise is really easy to find in most grocery stores. Hellman's even makes a vegan one. Follow your heart is my favorite brand as well as Just.
    • Mustard - You can use yellow mustard or dijon mustard, whatever is your favorite. This gives the recipe the yellow color that egg yolks would normally give.
    • Dill - Fresh dill works great, but if you don't have any fresh herbs, dried dill works just as well.
    • Black salt - Also called kala namak. This can be found in Indian grocery stores or easily ordered online. This is the secret ingredient that gives this dish its sulfur, eggy flavor that will make it taste like traditional egg salad. I highly recommend it.
    • Dill relish - I love adding relish to my eggless salad, but if you don't fancy it, keep it out.
    • Onion - You can use green onion or red onion if you'd like. I prefer red onion, but it does taste a little stronger.

    🔪 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Block of tofu being pressed in a tofu press

    Step one: First, it helps to press the block of tofu to get rid of excess moisture, so that the sandwich isn't soggy. You can use a tofu press - use code DAMNTASTY for 10% off. Or you can wrap the block of firm tofu in some paper towels or a dish towel and put some heavy pans and books on the tofu.

    Block of tofu on a cutting board getting cut up into little cubes.

    Step two: Cut or tear the tofu into small, bite-sized pieces.

    Tofu egg salad ingredients in a large mixing bowl.

    Step three: In a large mixing bowl, add all of the ingredients and mix well. Mash up some of the tofu with the back of a fork or potato masher to give some parts of it a different texture.

    Vegan egg salad made with tofu on a romaine lettuce leaf

    Step four: Serve on some toasted bread or in a pita with some butter lettuce and tomatoes. 

    👩‍🍳 Expert tips

    To add more texture and nutrients, add in some shredded carrots and chopped celery.

    To give the tofu some texture, after you've cut it into cubes, mash up about ¼ of the tofu to give it varying textures. This is my favorite way to prepare the tofu.

    Add in some nutritional yeast to add a little more depth of flavor. 

    🥬 Serving suggestions

    Soup and sandwiches always go together so well. Serve this with this Vegan Chicken Noodle Soup, or this Easy Lentil and Vegetable Soup.

    This also goes great with salads, like this Tahini Kale and Chickpea Salad, or this Crunchy Rainbow Salad.

    ❄️ Storing and making ahead

    Fridge - This tofu egg salad will last in an airtight container in the fridge for about five to six days.

    Freezer - I haven't tried freezing this so I can't say for certain if it would do well.

    Making ahead - This is the perfect recipe to meal prep. Make a big batch of it and keep it in the fridge. When you're ready to eat it, toast up some bread and serve.

    ❓ Recipe FAQs

    Can I use silken tofu?

    No, I don't recommend using silken tofu for this recipe. Extra-firm tofu works best to mimic the texture of eggs, but medium-firm tofu also works. 

    Is this gluten free?

    As long as you use a gluten free bread and gluten free vegan mayonnaise, this recipe is gluten free. You could also serve this on some lettuce wraps or a bed of lettuce instead of slices of bread.

    Can I make this without vegan mayo?

    To make this without mayonnaise, use avocado. Just mash up one avocado with a pinch of salt. If you want to prevent the avocado from browning, add a squeeze of lemon juice to it.

    🌱 More recipes you'll love

    • Vegan sloppy joe on a hamburger bun on a plate.
      Easy Vegan Sloppy Joe with Brown Lentils
    • Vegan potato salad in a large glass bowl.
      Easy Vegan Potato Salad
    • Chickpea salad sandwich with lettuce and vegan mayo on a plate.
      Vegan Smashed Chickpea Salad Sandwich with Dill
    • Vegan chicken salad sandwich on a plate.
      Easy Vegan Chicken Salad Sandwich

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Close up of a vegan egg salad sandwich made with tofu on a plate with lettuce.

    Easy vegan egg salad sandwich

    This vegan egg salad is quick and easy to make. Great to meal prep for a high protein vegan lunch. Dairy free and tastes like eggs. 
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 168kcal
    Author: Maria
    Prevent your screen from going dark

    Equipment

    • Tofu press optional

    Ingredients

    • 14 ounces (1 package) of extra-firm tofu
    • ½ small red onion (or green onion)
    • ½ cup vegan mayonnaise
    • 2 tablespoons mustard
    • ½ teaspoon black salt
    • 2 tablespoons dill relish
    • 1 teaspoon dried dill (or 1 tablespoon of fresh dill)
    • black pepper to taste
    • salt to taste

    Additional add ins (optional)

    • shredded carrot (optional)
    • chopped celery (optional)
    • celery salt (optional)

    Instructions

    Press the tofu

    • Press the tofu with a tofu press for 15-30 minutes. If you don't have a tofu press, wrap it in a dish towel and put some heavy books or pans on top.

    Cut the tofu

    • Cut the tofu into small cubes

    Mix the dressing

    • In a large mixing bowl, add the mustard, mayo and dill and dill relish and mix well.
      ½ cup vegan mayonnaise, 2 tablespoons mustard, 2 tablespoons dill relish, 1 teaspoon dried dill

    Mix everything

    • Add the rest of the ingredients and mix well. With the back of a fork, or potato masher, mash about ¼ of the tofu mixture if you'd like to give the tofu some varied texture. Add more salt if needed.
      14 ounces (1 package) of extra-firm tofu, ½ small red onion, ½ teaspoon black salt, black pepper to taste

    Notes

    To make this without mayonnaise, just mash up a large avocado with a pinch of salt and squeeze of lemon. 
    This lasts in the fridge for five days. 
    Serve on some toasted bread or warm pita or bagel. 
    If you're gluten free, use gluten free bread or serve on romaine lettuce leaves. 

    Nutrition

    Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 452mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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