head on view of vegan egg salad sandwich with leafy greens sliced in half and stacked.

4.8 from 6 reviews

Vegan Egg Salad Sandwich is made with simple ingredients and easy to put together, making the perfect, flavorful sandwich!  You will want to make this recipe again and again!


  • 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)


Tofu: Cut tofu into about 1/2 inch cubes, lay in between a dish towel or paper towels to soak up excess moisture. Gently press, careful to not 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 and 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 mash just 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.


Adjust ingredients to suit your taste. If you love mustard, feel free to add another tablespoon. If it at all seems bland, then 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)

Keywords: vegan egg salad, tofu egg salad