Best Vegan Egg Salad Sandwich Recipe

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This vegan egg salad sandwich has the look, taste, and texture of the real thing! Made with tofu, it’s super easy to make and perfect for meal prep.

From lunchboxes to picnic baskets, this plant-based version of egg salad is the perfect find when hunger strikes. It has all the rich, creamy, and hearty goodness of a traditional egg salad without using eggs.

The secret is tofu and a few simple ingredients you likely already have in your pantry.

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Think outside the egg carton and try our vegan eggs omelette and tofu scramble next!

Why You’ll Love This Vegan Egg Salad Sandwich Recipe

This delicious vegan egg salad doesn’t require any cooking!
This egg salad sandwich tastes like it’s made with real boiled eggs with its mouthfeel and rich, savory flavor!
You can make this vegan tofu egg salad sandwich in advance for a quick grab-and-go healthy lunch.

Ingredients And Substitutions

Dill pickles – Is it really an egg salad without dill pickles to amp up its flavor and texture?

Maple syrup – Gives the pickles a super pleasing sweetness.

White wine vinegar – You can also use fresh lemon juice to give the maple dill pickles a bright, tangy flavor.

Extra firm tofu – With a texture similar to hard-boiled eggs, extra firm tofu is best for this vegan egg salad sandwich. Who would want a mushy egg salad? (Sit this one out, soft tofu!)

Celery and yellow onion – They add a nice crunch and depth of flavor. Feel free to experiment with other herbs and veggies! Parsley and bell pepper are also perfect for this vegan egg salad sandwich.

Vegan mayo – You can buy one from the store or make vegan mayonnaise from scratch in just 7 minutes with our fuss-free recipe!

Garlic salt – The seasonings are up to you. Cayenne will also be delicious for an extra kick!

Turmeric – Gives this plant based egg salad that classic yellow hue.

Sandwich bread – Feel free to use any bread of choice, but soft bread slices will hold everything together nicely. The last thing you want is the creamy egg salad spilling out with every bite!

Romaine lettuce – Leafy greens add fresh flavor to the eggless salad sandwich. You can even ditch the bread slices and serve the tofu egg salad in lettuce cups!

Tips For Making This Recipe

Freeze the Tofu Before Use

Freeze your block of tofu before use for a spongier, more egg-like texture. Just make sure to thaw it in the fridge 24 hours before you squeeze all the liquid out and use it for this vegan egg salad recipe.

Press the Tofu Thoroughly

Get as much liquid out as possible from your tofu, or you’ll end up with a soggy mess! Sandwich it between paper towels, place a wooden board on top, and press with a weight (e.g., a bowl or a pan) for 30 minutes.

Storage Tips

You can store your leftover vegan tofu egg salad in an airtight container in the fridge for up to 3 days. Just give it a quick stir before use.

Vegan Egg Salad Recipe FAQs

What kind of tofu is best for vegan tofu egg salad?

This vegan egg salad recipe is best made with extra firm tofu as its low water content will give you the best hard boiled egg-like texture. The last thing you want is a soggy egg salad, so skip the silken tofu!

Do vegan egg sandwich taste like real eggs?

This vegan tofu egg sandwich tastes just like a classic egg salad sandwich, but you can give it a stronger eggy flavor with black salt or Kala namak. Its pungent, savory flavor is often compared to boiled egg yolks.

What can I use instead of tofu in eggless egg salad?

If you can’t stand tofu or can’t tolerate soy, canned chickpeas and hearts of palm will give you a creamy, hearty mixture that might satisfy your egg salad cravings. You can also use Just Egg as a substitute for eggs in vegan egg salads.

What could I use instead of mayonnaise in my vegan egg salad sandwich?

Not a fan of mayo or looking to give your tofu egg salad sandwich a twist? Consider hummus or mashed avocado to add creaminess to your egg salad mixture.

Does vegan egg salad freeze well?

I don’t recommend freezing this eggless tofu salad, as the excess water content after thawing will make its texture less appealing.

More Delicious Vegan Sandwiches

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Vegan Egg Salad Sandwich

This vegan egg salad sandwich has the look, taste, and texture of the real thing! Made with tofu, it's super easy to make and perfect for meal prep.

Louisa

Prep Time 10

Total Time 10

Equipment

Mixing bowls

Ingredients

1/4 cup dill pickles, minced
2 tbsp pure maple syrup
1 1/2 tsp white wine vinegar
1 14-oz pack extra firm tofu, squeezed of all moisture
3 celery stalks, chopped
4 tbsp yellow onion, chopped
1/2 cup vegan mayo
1/2 teaspoon garlic salt
1/2 teaspoon turmeric
8 sandwich bread slices
Romaine lettuce leaves

Instructions

Combine the pickles, maple syrup, and white wine vinegar in a small bowl. Stir well and set aside to marinate for 15 to 30 minutes.
Place the drained tofu block in a medium bowl and crumble into small pieces with a fork or with your hands.
Place the remaining ingredients in the bowl with the crumbled tofu.
Drain the pickle mixture and add it to the tofu mixture. Combined until completely mixed.
Spoon mixture onto slices of bread lined with lettuce.
You can also serve the egg salad in lettuce cups. Enjoy!

Notes

Freeze your block of tofu before use for a spongier, more egg-like texture. Just make sure to thaw it in the fridge 24 hours before you squeeze all the liquid out and use it for this vegan egg salad recipe.
Get as much liquid out as possible from your tofu, or you’ll end up with a soggy mess! Sandwich it between paper towels, place a wooden board on top, and press with a weight (e.g., a bowl or a pan) for 30 minutes.
You can store your leftover vegan tofu egg salad in an airtight container in the fridge for up to 3 days. Just give it a quick stir before use.

PIN FOR LATER!

5 from 6 votes (6 ratings without comment)