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.
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.
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❤️ 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
- 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
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.
Step two: Cut or tear the tofu into small, bite-sized pieces.
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.
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
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.
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.
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.
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📖 Recipe
Easy vegan egg salad sandwich
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
Nutrition
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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