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.
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!
Recommended Ingredients & Equipment
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!
Ingredients & Substitutions
- Extra-Firm Tofu – I use sprouted tofu. Sprouted tofu is made from sprouted soybeans (rather than cooked) for 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.
- Fresh Herbs – You will need a combination of Italian parsley and fresh dill.
- Vegan Mayonnaise – My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do.
- Dijon Mustard
- Nutritional Yeast
- Green Onion
- Spices – You will need a blend of garlic powder, turmeric, paprika, salt, and pepper
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Egg Salad
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.
Serving and Storing
Serving – This salad should be served chilled. It’s best when it has at least 4 hours to chill before serving. Once you are ready to serve, taste and adjust seasonings. Serve it on bread or a bed of lettuce.
Storing – Leftover salad can be stored in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Is this recipe gluten-free?
Why, yes it is! If you are making a sandwich, just pick up some gluten-free bread and you’re good to go!
Can I make this recipe soy free?
Sure! If you are looking for a soy-free option, I recommend trying chickpeas, runner-up for my favorite plant-based tuna substitute. Substituting chickpeas is super simple. One: drain and rinse them thoroughly. Two: put them in a bowl and mash them until only a few large pieces remain (no boiling needed!). Three: Add your remaining ingredients and you’ve got yourself a soy-free vegan egg salad.
More Classic Vegan Salad Recipes
- Creamy Vegan Potato Salad
- Vegan Pasta Salad with Red Wine Vinaigrette
- Vegan Spring Quinoa Salad
- Tempeh Tuna Salad
- Classic Vegan Cobb Salad
Cuisine: Vegan, Gluten-Free
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.
Serving and Storing – This salad should be served chilled. It’s best when it has at least 4 hours to chill before serving. Once you are ready to serve, taste and adjust seasonings. Serve it on bread or a bed of lettuce. Leftover salad can be stored in an airtight container in the refrigerator for up to 4 days.