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.
Prep Time
10 mins
Total Time
10 mins
5 from 2 votes
Vegan Egg Salad
Course: Salad
Cuisine: American
Keyword: Vegan Egg Salad
Servings: 2
Calories: 365 kcal
Author: Sarah McMinn
Vegan Egg Salad
  • 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
Everything else
  • 4 slices of whole grain bread
  • a small handful of mixed greens
  • cherry tomatoes
  • vegan mayonnaise
  • dijon mustard, optional
  1. 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.
  2. 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.
Nutrition Facts
Vegan Egg Salad Sandwich
Amount Per Serving
Calories 365 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 472mg21%
Potassium 199mg6%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 4g4%
Protein 18g36%
Vitamin A 460IU9%
Vitamin C 5.9mg7%
Calcium 225mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.