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Vegan egg salad sandwiches are a great meal-on-the-go option. They are ready in just 5 minutes. Perfect for a packed lunch!
When I first went vegetarian, one of the struggles I had was figuring out what to eat when I was a rush.
Sure, when time wasn’t an issue, I could leaf through cookbooks or pop a dish in the oven for a half an hour. But when I was late for an appointment and had to whip something together on the fly, I was at a bit of a loss.
After all, my habits had been built on throwing together a sandwich of deli slices, egg salad, tuna salad, or even picking up some fast food when I was in a hurry.
(While vegan fast food options do exist, the choices are fewer, especially outside of big cities.)
Old school classics go vegan
Obviously a person could keep vegan deli slices in the refrigerator door, and make a sandwich in the same style as the one that used to go in your school lunch box. That’s an easy option.
But what I didn’t realize when I first went vegetarian is that it’s also a cinch to recreate the tuna salad & egg salad of yore with a few simple substitutions.
Two of the first things that I learned to cook as a child were egg salad and tuna salad sandwiches.
No recipes were needed.
It was easy to spoon in the ingredients myself.
And they didn’t require too much in the way of adult supervision.
I shared my vegan tuna salad a while back. And today I’m sharing my vegan egg salad sandwiches.
Vegan egg salad sandwiches are what I make when I was supposed to be out the door 10 minutes ago.
The ingredient list is small.
No stove is required.
And it’s easy to adapt the recipe to fit your own preferences.
What kind of tofu should I use?
I like vacuum-packed, super firm tofu, as opposed to the variety that comes soaked in water. It makes a firmer sandwich.
Since I can use it in anything and not have to worry about pressing it first, it’s my all-purpose tofu of choice. You can find vacuum-packed tofu made by Wildwood and Trader Joe’s.
(It’s one of my favorite Trader Joe’s vegan products!)
How to make this recipe
Start by cutting off a 3-ounce slab of super firm tofu from a block.
A food scale is handy for measuring portions of tofu. But once you get accustomed to knowing what the general size is, eyeballing works too.
Crumble tofu into a bowl with:
- Sliced spring onion or minced yellow onion
- A dollop of eggless mayo
- A smidge of stone-ground mustard
- Shelled pumpkin seeds (plain or spicy for a kick)
- Kala namak (Black salt)
Then combine them with a spoon. Give all of it a good stir and add it to the bread of your choice.
Don’t forget the kala namak
While most of the other ingredients are negotiable, don’t skip the kala namak. (It’s also known as black salt.) This sulfurous salt is what really makes this taste like an egg salad sandwich.
Just 1/8 teaspoon of kala namak is enough.
You can find kala namak online. But it’s way cheaper if you buy it at your local Indian grocery store. Packages at an Indian grocery store average around two dollars.
(I also like to use kala namak in my eggy tofu vegan eggs, vegan breakfast sandwich, and vegan tofu scramble.)
Make it your own
Make this vegan egg salad your own by adding:
- Fresh dill
- Diced pickles
- Chopped celery
- Grated carrot
- More mayo
- No seeds
- A dash of pepper
It’s a terrific sandwich for a packed lunch with an apple, easy spinach salad, and a few potato chips.
I also like this vegan egg salad scooped onto crackers, rolled into a tortilla, or wedged into romaine leaves.
Vegan egg salad sandwich
Ingredients
- 3 ounces super firm tofu in vacuum packaging*
- 1 Tablespoon sliced green onion or minced yellow onion
- 2 teaspoons shelled pumpkin seeds or sunflower seeds
- 1 Tablespoon vegan mayonnaise + extra for slathering (Vegenaise is my favorite.)
- 1/4 teaspoon stoneground mustard
- 1/8 teaspoon black salt kala namak
- Grind black pepper to taste
- Tiniest pinch turmeric for color (optional)
- 2 slices sandwich bread
Instructions
- Crumble the tofu into a medium sized bowl with your fingers. Add the sliced green or minced onion, pumpkin seeds, vegan mayonnaise, stoneground mustard, kala namak, a grind of black pepper, and turmeric (if using).
- Combine all of the ingredients with a fork, mashing some of the tofu. You want it to still have some texture. So don't make a puree, but smooth it enough that it won't fall out of the sandwich.
- Taste for any adjustments and add more mayo, stoneground mustard, black salt, or pepper that you might like.
- Slather mayonnaise on two slices of sandwich bread, and fill with the tofu mixture.
Video
Notes
Nutrition
Vegan egg salad sandwich reader feedback:
“⭐⭐⭐⭐⭐This recipe is delicious! The crunch of the pumpkin seeds really compliments the texture of the tofu. And yes, it really does only take five minutes to make!”
Originally posted January 2017. Content updated May 2019.
Becky Striepe says
This sandwich looks so good – I need to make it for Dave and Darrol! And your photos are looking amazing. That new lens is fantastic!
Cadry says
Thanks, Becky! It’s always a win when something that’s really easy is also delicious too. I’ve already had it two days in a row, and I’m thinking about rounding it out for three! And thanks for the kind words on the photos. I’m loving that shallow depth of field. So fun to have a new toy to play with!
Bianca Phillips says
Yum! I love vegan egg salad sandwiches so much, but it’s been far too long since I’ve had one. Your version — with the pumpkin seeds!! — sounds amazing.
Cadry says
Thanks, Bianca! The pumpkin seeds really add a special something. You’ll have to give it a whirl and let me know what you think after your January plan!
Kris says
I love tofu “egg” salad. I make Vegan Richa’s version which is similar. In fact I just had my son order me another package of black salt! Every vegan needs that in their cupboard for sure.
Cadry says
Absolutely! Black salt is a must have in my kitchen. In fact, I just keep it on the counter for easy access. 😀
Hannah Teson says
Oooh I love tofu salad sandwiches, but I never make them! I think your post may have inspired some upcoming lunches….
Cadry says
I’m glad to hear that, Hannah!
Shell says
I love the combinations of flavors you use in this sandwich…yum!!! This would be a quick and easy on-the-go lunch.
Cadry says
Thanks, Shell! That’s one of the things I love about this sandwich – it’s so quick and easy. It’s a favorite “running late” meal. 😀
Zachary Tomlinson says
I like your idea to fold this into some lettuce or in a tortilla; that sounds yummy. I am looking for a restaurant in Florida that can offer this kind of thing for my family and me. I think that everyone should try this delicious sandwich.
Cadry says
Thanks, Zachary! Yes, I often wrap this in a tortilla since I always have tortillas around. The great thing about this tofu salad is that it’s easy to make at home – no restaurant required. But if you really want to find something like it at a restaurant near you, visit happycow.net. From there you can search your local vegetarian offerings.
Jen says
I’m also a big fan of kelp powder or umeboshi vinegar for that briny bit. I am totally making a nice sammich today… thanks for the recipe:)
Cadry says
Oh, that’s a good idea to use umeboshi vinegar! I have a couple of bottles in my refrigerator. I’ll have to try that next time!
Sloan Wheeldon says
This recipe is delicious! The crunch of the pumpkin seeds really compliments the texture of the tofu. And yes, it really does only take five minutes to make!
Cadry says
Thanks, Sloan! I’m so glad that you enjoyed it & found it easy to make.