Vegan Egg Salad Recipe

This is a great vegan sandwich recipe for packing a lunch because it is fast and easy to make ahead of time.

Equipment	No Equipment Needed
Difficulty	Very Easy

How would you like a delicious egg salad with an eggy taste but without the egg? Nutritious, low-calorie, and easy to make? Yes, that is exactly what this recipe delivers.

Egg salads have been a classic for the longest time. So why don’t we make a vegan alternative? If you want to try egg salad as a vegan or you don’t like the strong smell of eggs, this recipe is for you. Or maybe you are an adventurous foodie who would love to taste new delicacies. Welcome! This will only take minutes and is easy to make.

This vegan sandwich recipe is perfect for packed lunch since it’s fast and easy to make ahead of time.

The magic with this recipe is that it is simple yet so filling and satisfying. Perfect at the end of those busy days when all you want is a homemade meal. Whether you crave a quick lunch or a simple snack, this vegan egg salad recipe is the best choice!

If you prefer to use both types of onions, go ahead. I should warn you though, that none of your coworkers would want to talk to you after.

Here is a little tip when packing this for lunch: If you are using this vegan egg salad for a lunch sandwich, use lettuce leaves that have been dried against the bread on both sides. This should stop the filling between from making your bread soggy.

Substitutions?

Substitute for black salt: Sadly, a black salt substitute doesn’t exist for this recipe. Black salt is used in this vegan egg salad recipe because it has a very eggy flavor. If you don’t use it, your salad will miss the eggy taste.

I do not have sweet paprika. Can I use smoked? Oh yes, you definitely can! However, instead of adding the same ¼ tsp, add it a little at a time to taste.

Okay now let's begin.

Gather your ingredients.

Oh, I completely forgot to add turmeric in the bowl for the photos but I added it while mixing!

Optional step: If you don’t like the raw tofu taste, boil the tofu for 7 minutes, drain, rinse in cold water, and let it cool in the fridge for two hours or overnight. However, if you are making the vegan egg salad the night before, you don’t need to wait for it to cool completely. You can just mix everything together while it is still a little warm and refrigerate overnight.

Cut the tofu in half.

Dice one half to mimic the texture of egg whites and crumble the other half in your hands to mimic the texture of egg yolks.

Now combine the tofu, 5 Tbsp of vegan mayo, 2 Tbsp of nutritional yeast, 1 Tbsp of yellow or French mustard, ¾ tsp of black salt, ¼ tsp of turmeric, ¼ tsp of sweet paprika and your two preferred toppings.

Mix it all together.

Add salt and pepper to taste.

Now enjoy this delicious and filling vegan egg salad!

What can I serve with vegan egg salad?

It’s a basic sandwich filling so naturally, it goes well on sandwiches. Besides sandwiches, I highly recommend trying this with crackers and toast too!

I enjoy changing up the toppings, so here are some you can try;

• Pickles

• Pickled Jalapenos

• Sriracha

• a sprinkle of Smoked Paprika

• thinly sliced Red Onions (when there are no onions in the filling)

• Lettuce

• Spinach

• Microgreens

• Sprouts

• etc.

And it goes well with a side of;

• Chips

• Pretzels

• Sliced Veggies with Vegan Ranch

• Sliced Veggies with Quick Vegan Maple Tahini Dip

• Popcorn

• etc.

Storage.

This vegan egg salad is good in the fridge for 4-5 days making it perfect for meal prep.

Can I freeze it? I do not recommended freezing, it changes the texture of tofu.