Vegan ‘Egg’ Salad Sandwich
Vegan Egg Salad is made with silken tofu, perfectly seasoned vegan mayo, mustard, and chives, and served as a sandwich or wrap! It’s easily customizable, protein-rich, and quick and easy to make.
Made with simple ingredients, this vegan “egg” salad comes together in minutes and delivers that cozy, comforting sandwich you crave. It’s endlessly customizable — toss in extra mix-ins or seasonings to make it your own — but even as written, it’s a reliable, flavorful base for all your tofu egg salad adventures.
I won’t pretend it tastes exactly like traditional egg salad, but it gets surprisingly close and makes a fantastic stand-in for anyone missing the classic.
The tofu mimics the soft, neutral texture of egg whites perfectly and soaks up every seasoning you add — once you try it, I think you’ll be hooked! Be sure to read through the post for all the tips and tricks to make your best vegan egg salad sandwich yet.
Ingredients You’ll Need
This vegan “egg” salad comes together with simple, everyday ingredients — soft tofu creates the perfect creamy, crumbly texture, while a few clever seasonings give it that classic eggy vibe. Serve it on soft bread with greens or wrap it in lettuce for a gluten-free twist!
Here’s everything you need, with easy swaps:
- Soft or silken tofu — the star for that light, crumbly “egg” texture (firm tofu works but is less tender)
- Vegan mayo — store-bought or homemade for creaminess (use your favorite brand or make our quick version)
- Dijon mustard — adds tang and depth (regular or whole-grain mustard is fine too)
- Celery salt — optional but recommended for authentic flavor (a pinch goes a long way)
- Turmeric — just a small amount for that golden “egg yolk” hue (totally optional for a white version)
- Salt — regular salt plus a pinch of black salt (aka Kala Namak; affiliate link), for that signature eggy, sulfur-rich taste (highly recommended!)
- Fresh chives — finely chopped for mild onion flavor (green onions work too, or skip if preferred)
- Bread — soft, fresh slices for classic sandwiches (gluten-free if needed)
- Leafy greens — your favorite lettuce or spinach for crunch and freshness
- Red onion + radishes — thinly sliced for optional sharp bite and color (add as desired)
How To Make Vegan Egg Salad
- Prep the tofu. Cut the tofu into 1/2-inch cubes. Gently pat dry with a clean dish towel or paper towel.
- Make the egg salad dressing. In a small bowl, whisk together the mayo, dijon, celery seed, turmeric, and salt. To save on dishwashing, combine the dressing in the mixing bowl you will use for the egg salad.
- Combine ingredients. Add the tofu and chives to a medium mixing bowl, and pour the dressing over top (shown above left).
- Mix and mash. Gently fold to mix, and give a few mashes to break up some of the tofu cubes (above right).
And now you’re ready to use this delicious mock egg salad!
Top Tips & Faqs
Can I use different types of mustard?
Yes! I love Dijon, but whole-grain or yellow mustard would also be delicious. Mustard adds a nice tang to the vegan egg salad, so don’t leave it out. In fact, you can use a little more if you like. Just be sure to taste the mayo mix before using.
What other mix-ins can be added to vegan egg salad?
- Briny foods like pickles or horseradish
- Celery, bell peppers, or carrots for texture
- Olives
- Herbs: fresh chopped basil, tarragon, dill, parsley (stay away from dried herbs)
- Spices: garlic or onion powder, smoked paprika, cumin or cayenne (for heat)
Want that classic eggy flavor?
Add a generous pinch of kala namak (black salt) — its natural sulfurous, pungent aroma perfectly mimics hard-boiled eggs. Stir it into the mayo mixture for an authentic taste without the eggs. You can find it online at a great price here: Kala Namak (affiliate link).
Best tofu for vegan egg-less salad
After testing soft, silken, and firm tofu, my hands-down favorite is soft or silken — they give the perfect tender, crumbly “egg” texture without being spongy. Firm tofu (like the Trader Joe’s brand I tried) can feel too dense and sometimes carries a stronger bean flavor that stands out. I especially love Wildwood silken or soft tofu for its mild taste, smooth consistency, and how well it holds up when mixed. Tofu varies by brand, so feel free to experiment until you find your perfect match!
What is the best bread for tofu egg salad sandwich?
Since the tofu salad is soft and creamy, pair it with gentle, soft breads that won’t overpower it or squeeze out the filling when you bite in. My top choices are fresh whole-grain, oat, French, or even a good sourdough — they all complement the flavor beautifully. Rye would be a delicious twist too! Skip super-firm options like bagels, which can make the sandwich tricky to eat.
How To Store + Meal Prep
Leftovers stay fresh and delicious in an airtight container in the refrigerator for up to 5–6 days — the flavors often get even better after a day or two!
This salad is meal-prep friendly — portion it into multi-use containers (affiliate link) or even zip-top bags for easy grab-and-go lunches or snacks all week long. Add the greens or toppings just before eating to keep everything crisp and vibrant.
Serving Suggestions
This classic vegan “egg” salad is so versatile — it’s a quick, satisfying go-to for lunch, dinner, or even a picnic. Here are my favorite ways to enjoy it:
- Sandwich style — Layer soft bread with fresh leafy greens, a generous scoop of the tofu “egg” salad, and optional thin slices of red onion and radish for extra crunch and bite. Top with another slice, cut in half, and dig in — pure comfort!
- Lettuce wraps — Scoop the salad into large, cupped leaves like romaine, bibb, red or green leaf lettuce for a light, gluten-free option. For a bolder flavor, try big kale, chard, or collard leaves — they add a pleasant earthy note.
- Cracker scoop — Serve it alongside your favorite crackers (gluten-free if needed) for easy dipping and snacking. It’s perfect for parties, lunchboxes, or lazy afternoons when you just want something simple and delicious.
More Vegan Sandwich Recipes!
- Mashed Chickpea Salad Sandwich (it’s a fan favorite)
- Hummus Veggie Sandwich
- Roasted Red Pepper, Hummus & Avocado Sandwich
- Grilled Peanut Butter & Apple Sandwich
- See all vegan Sandwich & Wrap recipes on TSV!
If you try this tofu recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make. Cheers!
Print Recipe
Vegan Egg Salad Sandwich
- Total Time: 5 min
- Yield: Serves 3
- Diet: Vegan
Description
This easy vegan egg salad sandwich uses crumbled tofu for a creamy, eggy texture — no eggs or mayo needed! High-protein, ready in 15 minutes, and perfect for quick lunches, meal prep, or sandwiches with a classic taste thanks to kala namak.
Ingredients
- 1 tub (14-16oz) organic tofu (silken, soft or medium firm)
- 1/4 cup vegan mayonnaise
- 1 heaping tablespoon Dijon mustard (whole grain or regular, ok too)
- 1/2 teaspoon celery powder or 1/4 cup fresh celery, diced, optional
- 1/2 teaspoon turmeric, optional for color
- generous pinch of salt (kala namak, smoked or regular mineral salt)
- pepper, to taste
- 2 tablespoons finely chopped chives
To Serve
- 6 slices of bread of choice
- leafy greens
- red onion, thinly sliced (optional)
- radishes, thinly sliced (optional)
Instructions
Tofu: Cut tofu into about 1/2-inch cubes, then lay between a dish towel or paper towels to soak up excess moisture. Gently press, careful not to press too hard if using silken and soft tofu.
Assemble Salad: In the bottom of a medium-sized mixing bowl, add the mayonnaise, dijon, optional celery powder, turmeric, salt, and pepper, mix well to combine. Add tofu and chives, gently fold into the mayo mix until well coated. If you like, feel free to mash the vegan egg salad or just mash 1/2 of it.
Serve: Serve on your favorite bread with leafy greens. Great with crackers too!
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes
Adjust ingredients to suit your taste. If you love mustard, feel free to add another tablespoon. If it seems bland at all, a tad more salt is needed (eggs are typically salty).
Other add-ins:
- Briny foods like pickles or horseradish
- Celery, bell peppers or carrots for texture
- Olives
- Herbs: fresh chopped basil, tarragon, dill, parsley
- Spices: garlic or onion powder, smoked paprika, cumin or cayenne (for heat)
- Prep Time: 5 min
- Category: Lunch
- Method: mix
- Cuisine: American
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Excellent plant-based version of egg salad! This one is a keeper, thank you for sharing it!
Absolutely wonderful recipe! I will use soft instead of silken next time, just because of the texture, and I used tofu scramble seasoning. Really, really good!
A perfect replica of a classic! I served this at a party and it was devoured by vegans and omnivores alike! The kala namak is a game changer.
We added more than one generous pinch of salt, it turned out amazing! My husband and I devoured it! Yum!
I was pleasantly surprised by this recipe – the soft and silken tofu does resemble eggs and it was very easy to make. Question – does the 312 cals / serving include the whole-grain bread? If so, do you have the calorie amount for one serving without bread? Thank you for this simple and yummy recipe!
Thanks for sharing, Kym! Without bread, the vegan eggsalad is 158 calories per serving. I hope that helps, and I hope you enjoy the tofu eggsalad often!
When I finished making this tofu “egg” salad, I tasted it and couldn’t believe it! It’s SO good! I did mash it slightly to break up the tofu cubes just a little & it was perfect on toast.
This is so delicious and great for lunch prep!
I made this for just one. Sorry didn’t go to nearly as much trouble in preparation, I was hungry. Added ingredients and smashed with fork. This was fantastic! What a keeper.
I love it! I’ll have to give that a try sometime. Glad you loved it! Cheers :)
This was terrific! I love the idea of using silken tofu, it was spot on. For the mayo I didn’t use any celery and only had sea salt on hand, but still delicious. Thanks!