• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Threads
menu icon
go to homepage
  • About
  • Recipes
  • Book
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Book
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Sandwiches & wraps

    Vegan egg salad sandwich

    Updated: May 7, 2025 · Published: May 29, 2019 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 24 Comments

    Jump to recipe Watch video
    Text overlay: Vegan egg salad. Sandwich on plate skewered by a cornichon.

    Vegan egg salad sandwiches are a great meal-on-the-go option. They are ready in less than 10 minutes. Perfect for a packed lunch!

    Vegan egg salad sandwich with tofu on plate.

    Vegan egg salad sandwiches are so easy to make, packed with protein, filling, and delicious.

    This simple dish is great for meal prep and a breeze to make in bulk. You’ll definitely want to keep it in mind for packed lunches, or when you’re in a rush & need to eat fast.

    Here are just a few things I love about this vegan egg salad recipe:

    • The ingredient list is small.
    • No stove is required.
    • It’s easy to adapt the recipe to fit your own preferences.

    In this post:

    Jump to:
    • Old school classics go vegan
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • Storage
    • 📖 Recipe

    Old school classics go vegan

    Lunchbox with thermos, vegan egg salad sandwich, potato chips, and apple.

    When I first went vegetarian, one of the struggles I had was figuring out what to eat when I was a hurry.

    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.)

    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.

    I shared my vegan tuna salad with chickpeas a while back. And now I’m excited to share my vegan egg salad sandwiches.

    Why readers love this recipe

    5 stars

    “Very good, and simple! I mixed it up in about 7 minutes and packed it for my lunch. I also added some chopped pickle chips because, well, I like them.

    Other recipes for tofu salad are nice, but this is maybe the easiest one that has great flavor. Also easy to scale up or down.” – Jeremy

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients on table for vegan tofu egg salad sandwichees.

    Super firm tofu: Look for vacuum-packed, super firm tofu, as opposed to the variety that comes soaked in water. It makes a firmer sandwich, and it doesn’t have to be pressed before using. I buy mine at Trader Joe’s.

    Onions: Green onions (scallions) add a nice pop of color and mild flavor. Finely minced yellow onion also works.

    Vegan mayo: Vegenaise is my preferred choice, but use whatever eggless mayo you like best.

    Stoneground mustard: Unlike Dijon mustard, stoneground mustard has bite without being overly harsh. It can be replaced with yellow mustard.

    Kala namak: Also known as black salt, this sulfurous salt is essential for this vegan egg salad sandwich. It does the heavy lifting for the eggy flavor. Find kala namak online or at your local Indian grocery store.

    Black pepper: Black pepper rounds out the flavor. If you like a little heat, add a pinch of cayenne too.

    Turmeric: This is mostly for color, but it also is known for its antioxidants. You can omit it if you prefer.

    Bread: Whole wheat sandwich bread is my preferred choice. But you can also use a bun or tortilla if you’d like.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Bowl with vegan egg salad and spoon. In background, spices, vegan mayo, and bread.

    To make tofu egg salad, put the following into a mixing bowl:

    • Crumbled tofu
    • Sliced green onion or minced yellow onion
    • Eggless mayo
    • Stoneground mustard
    • Kala namak (Black salt)
    • Pepper
    • Turmeric

    Combine with a spoon. And then add dollops to the bread of your choice.

    Make it your own

    Lunchbox, thermos, apple, potato chips, and tofu egg salad sandwich.

    Make this vegan egg salad your own by adding:

    • Fresh dill
    • Diced pickles
    • Chopped celery
    • Grated carrot
    • More mayo
    • Shelled pumpkin seeds (pepitas)
    • Fresh lettuce

    Instead of enjoying it on a sandwich, try scooping vegan egg salad onto crackers, rolling it into a tortilla, spreading it on a bagel, or wedging it into romaine leaves.

    Serving ideas

    You can keep it simple and serve vegan egg salad with an apple and potato chips. Or you can serve it with any of these tasty side dishes:

    • Air fryer asparagus
    • Crispy kale chips
    • Polenta fries
    • Vegan onion rings
    • Oven-baked fries

    Storage

    Store leftovers in an airtight container in the fridge. It will keep for about 3 days.

    To freshen the salad before serving, add more mayo if necessary. You may want to add another sprinkling of kala namak, as that flavor can fade with time.

    I don’t recommend freezing leftover vegan egg salad, because freezing changes the texture of tofu and releases a lot of water.

    Tofu egg salad sandwich on bread by potato chips.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Vegan egg salad sandwich with tofu.

    Vegan egg salad sandwich

    Author: Cadry Nelson
    5 from 7 votes
    This vegan egg salad sandwich is a great option for a bagged lunch or anytime you need food in a flash. The key to its eggy flavor is black salt, also known as kala namak.
    If you like, add optional ingredients to the filling like shredded carrot, sliced avocado, or a sprinkling of pepitas (shelled pumpkin seeds).
    Print Pin Rate
    Prep Time: 7 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 8 minutes minutes
    Servings: 4 people
    Course: Sandwich
    Cuisine: American, Vegan
    Keyword: kid friendly, lunch, tofu

    Ingredients

    • 1 (16-ounce) package super firm tofu in vacuum packaging
    • 2 Tablespoons sliced green onions or minced yellow onion
    • ½ cup vegan mayonnaise + extra for slathering on sandwiches (Vegenaise is my favorite.)
    • 1 teaspoon stoneground mustard
    • ¾ teaspoon black salt kala namak
    • Generous dash of black pepper
    • ¼ teaspoon turmeric for color (optional)
    • 8 slices sandwich bread

    Instructions

    • Crumble the tofu into a mixing bowl with your fingers. Add the sliced green or minced onion, vegan mayonnaise, stoneground mustard, kala namak, black pepper, and turmeric (if using).
    • Combine all of the filling 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.

    Watch how to make it

    Notes

    Tofu notes: Vacuum-packed tofu is ideal here, because you don’t have to press out the water before using it. Look for vacuum-packed tofu in the refrigerated section of Trader Joe’s or many grocery stores. If you only have water-packed tofu, press it first. Water-packed tofu usually comes in 14-ounce packages, but that includes water weight. In that case, you’ll need two packages of drained and pressed tofu for this sandwich.
    Kala namak: Also known as black salt, this sulfurous salt is essential to this dish. Look for it at Indian grocery stores or online. The eggy flavor fades in the dish over time. So if you’re eating leftovers, add another sprinkle of kala namak just before serving.
    Variations: Instead of serving this eggless egg salad on a sandwich, roll it into a tortilla, spoon it onto a toasted bagel, or pile it on crackers.
    Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 380kcal | Carbohydrates: 29g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 920mg | Potassium: 247mg | Fiber: 1g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 3mg

    Originally posted January 6, 2017. This content was updated January 15, 2024. At that time, the recipe was changed to 4 servings instead of 1. And I made pepitas an optional ingredient.

    More Sandwiches & wraps

    • Bright pink pickled red onions on avocado toast with nutritional yeast covered tofu.
      Vegan avocado toast with pickled onions & nutritional yeast (5-minute)
    • Dollop of salsa and cilantro on vegan quesadilla.
      Easy vegan quesadilla recipe with refried beans (Just 3 ingredients!)
    • Hand holding vegan hot sausage sandwich over plate with french fries.
      Vegan spicy hot sausage sandwich with cheese (Game Day recipe)
    • Buffalo Soy Curls sandwich with dairy free blue cheese dressing on plate with potato chips.
      Buffalo Soy Curls sandwich (air fryer)
    • Facebook
    • Threads

    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 7 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jeremy Manternach

      January 17, 2024 at 9:09 am

      5 stars
      Very good, and simple! I mixed it up in about 7 minutes and packed it for my lunch. I also added some chopped pickle chips because, well, I like them. Other recipes for tofu salad are nice, but this is maybe the easiest one that has great flavor. Also easy to scale up or down.

      Reply
      • Cadry Nelson

        January 17, 2024 at 11:06 am

        Thank you for the great feedback, Jeremy! I’m so glad you enjoyed the recipe, and pickles sound like a delicious addition.

        Reply
    2. Cavell

      January 31, 2022 at 10:09 am

      5 stars
      Oops! Sorry for the duplicate comment. I didn’t realize I had commented already. It IS that good, though!

      Reply
      • Cadry Nelson

        February 01, 2022 at 9:45 am

        Haha! I appreciate the enthusiasm!

        Reply
    3. Cavell

      January 31, 2022 at 10:08 am

      5 stars
      It’s on my regular lunchtime rotation. Delicious!

      Reply
      • Cadry Nelson

        February 01, 2022 at 9:45 am

        I’m so glad you’re still enjoying it!

        Reply
    4. Cavell

      July 21, 2021 at 10:14 am

      5 stars
      Easy and delicious! It’s on our regular lunch rotation now.

      Reply
      • Cadry Nelson

        July 21, 2021 at 9:43 pm

        That’s great, Cavell! I’m so glad you’re enjoying it! Thank you for letting me know.

        Reply
    5. Sloan Wheeldon

      September 06, 2018 at 8:30 am

      5 stars
      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!

      Reply
      • Cadry

        September 06, 2018 at 9:08 am

        Thanks, Sloan! I’m so glad that you enjoyed it & found it easy to make.

        Reply
    6. Jen

      April 21, 2017 at 7:17 pm

      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:)

      Reply
      • Cadry

        April 25, 2017 at 7:13 am

        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!

        Reply
    7. Zachary Tomlinson

      January 26, 2017 at 6:46 pm

      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.

      Reply
      • Cadry

        January 27, 2017 at 9:35 am

        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.

        Reply
    8. Shell

      January 12, 2017 at 8:13 am

      I love the combinations of flavors you use in this sandwich…yum!!! This would be a quick and easy on-the-go lunch.

      Reply
      • Cadry

        January 12, 2017 at 9:16 am

        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. 😀

        Reply
    9. Hannah Teson

      January 06, 2017 at 8:17 pm

      Oooh I love tofu salad sandwiches, but I never make them! I think your post may have inspired some upcoming lunches….

      Reply
      • Cadry

        January 12, 2017 at 9:15 am

        I’m glad to hear that, Hannah!

        Reply
    10. Kris

      January 06, 2017 at 12:20 pm

      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.

      Reply
      • Cadry

        January 06, 2017 at 12:26 pm

        Absolutely! Black salt is a must have in my kitchen. In fact, I just keep it on the counter for easy access. 😀

        Reply
    11. Bianca Phillips

      January 06, 2017 at 10:28 am

      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.

      Reply
      • Cadry

        January 06, 2017 at 11:44 am

        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!

        Reply
    12. Becky Striepe

      January 06, 2017 at 10:28 am

      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!

      Reply
      • Cadry

        January 06, 2017 at 11:43 am

        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!

        Reply

    Primary Sidebar

    Cadry Nelson standing in kitchen with hand on hip.

    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    In stores now

    Air fryer recipes

    • Vegan fried summer squash dunked in creamy onion & garlic dressing.
      Crispy air fryer summer squash (or pan fried)
    • Crispy corn tortilla strips made in the air fryer garnishing burrito bowl.
      Air fryer tortilla strips: Crispy snack & salad topper
    • Pillowy air fryer gnocchi with tomato dipping sauce.
      Crispy air fryer gnocchi (in 15 minutes!)
    • Vegan air fryer green beans with creamy dipping sauce.
      Crispy air fryer green beans (pan-fried option)

    Vibrant spring recipes

    • Bright pink pickled shallots in jar by plate and salsa bowl.
      Quick pickled shallots recipe (Perfect for tacos, salads & bowls!)
    • Green beans stir fried with shiitake mushrooms in bowl.
      Soy-glazed stir-fried green beans with shiitake mushrooms
    • Creamed kale on plate with noodles and seitan.
      Easy creamed kale in cashew sauce (Dairy-free)
    • Gold fork piercing into a rhubarb bar.
      Old-fashioned rhubarb crisp bars (vegan)

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As seen in

    Copyright © 2025 Cadry's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.