Vegan Egg Salad Sandwich
This refreshing vegan egg salad sandwich is made with scrambled tofu mixed with fresh herbs and spices and topped with mixed greens and fresh tomatoes.
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I’ve mentioned before that I used to love eggs. It’s hard to imagine now but 10 years ago, when transitioning to a vegan diet, eggs were the hardest food to give up. Fortunately, I learned very quickly that there is a vegan alternative to everything. In the past decade especially there has been incredible growth in vegan food options both in the grocery stores and made-at-home techniques to replicate anything.
This vegan egg salad sandwich is no exception. It tastes nearly identical to the egg salads I remember in my pre-vegan days and made from entirely plant-based foods.
It doesn’t get better than that, friends!
This vegan egg salad is not only delicious, it’s incredibly easy to make (like 10 minutes!) and is a fantastic source of vegan protein.
For the base of this salad I use sprouted tofu. Sprouted tofu is made from sprouted soy beans (rather than cooked) for a tofu that is higher in protein, iron, and calcium. In fact, just 3 ounces of sprouted tofu has about 10 grams of protein! Besides being a very healthy food, tofu is a great egg substitute in this recipe because it has a similar texture and will absorb any flavor you add to it.
How great it that?!
This tofu egg salad is also filled with lots of herbs: Italian parsley, dill, and chives and spices such as paprika and garlic for a salad that is fresh, healthy, and full of flavor. Put it in between to slices of toasted seedy bread, and you’ve got yourself one easy and delicious vegan lunch!
Cuisine: American
Keyword: Vegan Egg Salad
Servings: 2
Calories: 365 kcal
Author: Sarah McMinn
- 8 oz extra firm sprouted tofu
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons vegan mayonaise
- 1 tablespoon dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon green onion, minced
- juice of 1/2 lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon paprika
- salt and pepper, to taste
- 4 slices of whole grain bread
- a small handful of mixed greens
- cherry tomatoes
- vegan mayonnaise
- dijon mustard, optional
- In a medium bowl crumble tofu to a consistency similar to scrambled eggs. Add the remaining egg salad ingredients and mix to combine. Refrigerate until ready to use.
- To make sandwiches, toast two pieces of bread. Spread vegan mayonnaise and dijon mustard on the toasted bread. Layer with greens and tomatoes and then top with about 1/2 cup of egg salad. Serve immediately.
Hi, I’m Sarah. I’m a 12-year (and counting) vegan, professionally trained photographer, former pastry chef, author of the 
Rémy says
May 2, 2019 at 12:15 PMThis is DELICIOUS!! Egg salad was one of my favourite things before I became vegan and wow, this really hits the spot. I’m sure with kala namak it would be uncanny.
I didn’t have parsley but I did add chives because I had some, and I added red onion (which I recommend). I served it with spinach instead of greens. My tofu was only firm (not extra) and the texture is very egg-like.
I’ve tried another egg salad recipe and it was nothing compared to this. Slam dunk! 🙂
Suzy says
April 29, 2019 at 5:25 PMFive stars for sure (though the site wouldn’t let me fill them in!) 🙁 This is the best vegan egg salad recipe ever! I’m deleting all the others I’ve saved using chickpeas! I served this in a whole wheat pita with thinly sliced tomato and lettuce leaves. I added a bit more green onion and two ribs of diced celery to give it a bit more crunch. Instead of salt, I used 1/4 tsp of kala namak (black salt) which gave it even more of an eggy flavor. Next time I will mix all the dry herbs together then sprinkle on the tofu and combine. I had a few pockets of spice that didn’t mix well. Finally, what is “spouted” tofu? I used extra firm, slightly drained. I will definitely be making this again!
Ashley Woodward says
October 17, 2017 at 3:15 AMYour presentation is so amazing it just makes you hungry. Thank you for sharing, I will try this sandwich first chance I got!
Casey the College Celiac says
April 10, 2017 at 7:46 PMI was never a huge egg salad person (I can’t even remember eating it more than a couple times) but this recipe is calling my name! Love the spices!