Vegan Egg Salad

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This is the best Vegan Egg Salad recipe that I have had. Flavorful tofu with creamy homemade mayo, green onion, celery, and dill. The perfect tofu egg recipe for breakfast, lunch, brunch or tea; serve it as a sandwich and enjoy the flavor and texture of eggs in every bite.

Vegan Egg Salad

Recently, my brother Lloyd shared his Vegan Mayonnaise Recipe with me, along with his vegan egg salad recipe. I finally got a chance to make it and I was blown away by the flavor. For other vegan sandwich recipes, try my Chickpea Salad Sandwich, Vegan BLT Sandwich, and Vegan Meatloaf Sandwich.

Vegan Egg Salad

My family loves sandwiches because they are quick and easy to make, and perfect for family road trips. My biggest drawback has always been finding the best vegan and gluten-free bread or rolls.

B-Free brand products are now my new favorite. I warmed my B-Free rolls in the oven and used them to make these vegan egg salad sandwiches, and my entire family enjoyed them.  I'm so excited to share this undeniably excellent recipe with you.

We don't like our tofu uncooked, it's just too bland for our liking, so when my brother told me he seasoned and cooked the tofu like a scrambled egg before adding the mayo, I knew that it was going to be a huge hit. I added black salt for the egg taste and it was spot on.

vegan tofu egg sandwiches on a cutting board with tofu scramble, mayo, lettuce

What Are Vegan Eggs?

Vegan eggs are made with plant-based foods that replace eggs. They are made to look like eggs and taste similar.

Some Vegan Eggs Are Made From:

  • Tofu
  • White Beans
  • Mung Beans
  • Chickpea
  • Chickpea Flour

One of the key ingredients to give vegan eggs that distinct egg-like taste is the addition of Black Salt, also called Kala Namak, Kala Loon, Indian Black Salt, Sulemani Namak, or Himalayan Black Salt. 

What Is Black Salt?

Although black salt isn't always black, because it is actually Himalayan pink salt that has been heated to high temperatures, then mixed with Indian spices, herbs and the seeds of the Harad fruit, which has sulfur. The color ranges from pinkish gray to dark purple. 

The sulfur compounds cause the salt to have the distinct smell and taste of hard-boiled eggs. That's why when it is added to tofu scramble it is so reminiscent of eggs. Black salt can be purchased at Indian supermarkets or online. 

How To Make Vegan Egg Salad?

  1. Mash tofu in a bowl with a potato masher or your hands. 
  2. Heat oil in a large non-stick or cast iron skillet on medium-high. Add mashed tofu, nutritional yeast flakes, onion powder, garlic powder, basil, parsley, turmeric, dill, and black salt.
  3. Cook stirring the tofu until the liquid has evaporated and it is golden about 5 minutes.
  4. Turn off the Stove, add celery, green onion, and stir. Add , you can make your own or use store-bought. 
  5. You can serve it immediately on bread or rolls or chill in the refrigerator in an airtight container for about 3 days. 

Other Vegan Tofu Recipes To Try:

vegan egg salad recipe

Categories

Categories: ,
Course:

Nutrition

Energy:
361 kcal / 1509 kJ
Fat:
20 g
Protein:
22 g
Carbs:
27 g
Per serving

Cooking Time

Preparation:
10 min
Cooking:
10 min
Ready in:
20 min
For:
6 Servings

Ingredients

Instructions

  1. Mash tofu in a bowl with a potato masher or your hands. Heat oil in a large non-stick or cast iron skillet on medium-high. Add mashed tofu, nutritional yeast flakes, onion powder, garlic powder, basil, parsley, turmeric, dill, and black salt.
  2. Cook while stirring the tofu until the liquid has evaporated and it is golden, about 5 minutes.
  3. Turn off the stove, add celery and green onion, and stir. Add vegan mayo, you can make your own or use store-bought. 
  4. You can serve it immediately on bread or rolls, or chill in the refrigerator in an airtight container for about 3 days.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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7 Comments
  1. Sheila
    July 3, 2019

    The Vegan Egg salad looks delicious! I would like to make it but, I was wondering, can this recipe be made with tofu made of chickpea flour?

    • Michelle Blackwood
      July 3, 2019

      Shella, thank you. Yes you can make Burmese chickpea tofu. You can find a recipe in my cookbook or online. Hope you enjoy!

  2. Karen
    June 11, 2019

    Omg this is SO GOOD. Had it in a lettuce wrap and will be making this in sandwiches for the kids’ lunch. This was delicious.

  3. Catherine
    June 6, 2019

    Michelle, I love all your recipes that I have tried. I made your vegan egg salad today and loved it, except for the tumeric. I only used 3/4tsp of tumeric instead of the 1 tsp. in your recipe but it still had a bitter aftertaste that I notice in other recipes (not yours)that I’ve made using tumeric. I know tumeric is supposed to be healthy but I really don’t like it. When I make this again I will use less- 1/2 -1/4 tsp. or leave it out altogether. My question is— can tumeric be optional ? Thanks for the great recipes. Your site is one of the best, esp for someone like myself with many food allergies. P.S. I continually make your vegan blueberry and pineapple bread-love it.

    • Michelle Blackwood
      June 6, 2019

      Aww thank you Catherine, I do understand your observation. turmeric does have a bitter after taste that is more noticeable in some people than others. I so happen to use turmeric a lot in my recipes and enjoy the taste because I’m so used to it. Yes, it is okay to leave it out altogether, it was added for health benefits as well as for the yellow color to replicate eggs so leaving it out is fine. For the color, you could even substitute it with pinch o curry powder since that would probably have a more balanced flavor as the turmeric flavor may not be as dominant. I’m so happy you enjoy the blueberry pineapple bread, one of my favorite recipes. Thank you for your feedback.

      • Catherine
        June 7, 2019

        Michelle. Thank you for the info and quick response.