Delicious Vegan Egg Salad Recipe For Sandwiches And Wraps

This recipe bursts with a creamy eggy texture and rich yet fresh flavor. It’s packed with protein and is excellent for sandwiches, wraps, or as a dip with bread. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is vegan egg salad?

Vegan egg salad video

Ingredients & Substitutions for Tofu Egg Salad

How to Make Vegan Egg Salad

Serving Suggestions

Variations

Questions

Storage & Make Ahead

More Tofu Recipes

More Creamy Salads

Like in our vegan butter chicken, vegan cream cheese, vegan chicken cacciatore, vegan scramble, and vegan fish, we use tofu as the main protein source; in this case, to replace the eggs. The texture of tofu mimics that of boiled eggs perfectly. We’ll show you how to cut and crumble it to make it look and taste like a boiled egg! Since tofu has a bland, neutral taste, we toss it in a delicious, creamy dressing to make the best vegan egg salad. You can expect a rich, savory flavor from the garlic and mustard, with fresh and tangy notes from the fresh dill, chives, and vinegar. Also, tofu is packed with healthy plant protein to keep you satiated, so this recipe is excellent for making a vegan egg salad sandwich and having it for lunch or as a snack. You’ll love vegan egg salad because it’s simple yet provides a comforting and satisfying eating experience packed with flavor and nutrition. With virtually no saturated fat and zero cholesterol, it’s an excellent alternative to try something different from your usual salad with eggs. If you are interested in more egg alternatives, we have plenty of recipes for you. From vegan frittata and chickpea frittata muffins to vegan tuna salad, vegan pancakes, and vegan French toast, most recipes on this website don’t contain eggs, including our delicious breakfast and dessert recipes.

Firm tofu

Tofu replaces the texture and nutrition of eggs in this vegan egg salad. We use and recommend firm tofu. Medium-firm tofu is good, too, and if you like a firmer texture, you can use extra firm tofu. Avoid soft or silken tofu, as it won’t stay together when we cut and crumble it.

Vegan mayonnaise

You can find vegan mayo in most grocery stores or make your own in 5 minutes with simple ingredients. Check out our reader’s favorite vegan mayo recipe to see how it’s done. It’s thick, creamy, and delicious. Optionally, add a tablespoon of tahini for extra creaminess and umami.

Mustard

Mustard is essential because it adds a rich, savory, and almost eggy taste. You can use yellow mustard, American mustard, or Dijon mustard.

Celery

A rib of celery, cut into small pieces, adds a wonderful crunchy texture to the tofu egg salad. It also adds freshness that cuts through the mayonnaise-based dressing.

Fresh dill and chives

Fresh chives and dill add those fresh, herby notes and aroma. We recommend using both if you can. You can substitute fresh parsley for fresh dill. You can also substitute dried dill and chives for fresh, starting with 1/2 teaspoon each and adding more if necessary.

Garlic

A small fresh garlic clove adds a tangy and pungent flavor to the vegan egg salad dressing. Finely grated is best. Substitute a tablespoon of finely chopped red onion or green onions for garlic. Substitute garlic powder or onion powder for fresh garlic. Start with a teaspoon and add more if necessary.

Vinegar

We recommend apple cider vinegar. It adds acidity, which is a flavor booster, opening up your taste buds to fully appreciate the other ingredients. Substitute white vinegar or fresh lemon juice for apple cider vinegar.

Turmeric

We add turmeric powder to give the tofu egg salad a light yellow color and make it look more appealing. You won’t taste the turmeric powder, but you’ll get a beautiful golden color and all its incredible health benefits as it’s packed with antioxidants.

Salt and black pepper

Use sea salt or kosher salt to add taste. The black pepper is added for flavor and to increase the bioavailability of the antioxidants in turmeric.

Kala Namak (Optional)

Black Salt, or Kala Namak, is our secret ingredient and is optional. The salad will still taste delicious without it, but we recommend it if you like an eggy flavor.Kala Namak, sold as Black Salt in most western supermarkets, is an Indian/Himalayan rock salt with a purple-blackish color, and it tastes like eggs thanks to its sulfur content. So, it’s a miraculous ingredient if you cook egg-free recipes that require an eggy taste.Black salt has a pungent smell when you cook with it, but don’t worry; its taste is mild and subtle. You can find it in most Asian grocery stores and, of course, online. If you buy a package, it’ll last you a long time. We buy ours once every two years or so. Please keep it in an airtight container (like a mason jar) to preserve its taste. To a mixing bowl, add all ingredients except the tofu: vegan mayo, finely chopped celery, finely chopped dill, chopped chives, apple cider vinegar, mustard, a finely grated garlic clove, salt, black pepper, turmeric powder, and black salt or Kala Namak for the eggy taste. Mix and stir with a spoon until the ingredients are well combined. This is the dressing for your tofu egg salad. Drain and pat dry the tofu with a paper towel. Then, with another paper towel, apply some pressure on top of the tofu to remove some of its moisture. Do this a couple of times, turning the tofu upside down once or twice.There’s no need to press it down for too long. You just have to squeeze out excess moisture. Cut the tofu into small dice (¼ inch, 0.6 cm). It doesn’t have to be perfectly cut. Transfer the tofu to the mixing bowl with the dressing. While you do so, crumble some of it with the tip of your fingers to make it look like crumbled egg yolk. Mix the tofu with the dressing until well combined. Taste and adjust for salt and acidity. It’s a meal-prep-friendly recipe, brilliant as a lunch box idea. For example, have it as part of a quick and healthy breakfast or lunch with lettuce leaves, on toast, in a sandwich with some relish, or a wrap. You can also have it as a starter on canapés, crackers, or cucumber slices. The other is to use ripe mashed avocado. I would not add Kala Namak and Mustard to the dressing if you use avocado. Both ways are very healthy, nutritious, and creamy.

Curry Tofu Egg Salad

This one is our favorite variation of a tofu egg salad. Add 1/2 teaspoon of curry powder (add 1 tsp if you like the curry flavor) to the dressing, and you’ve got a delicious oriental-tasting vegan egg salad with curry.

Vegan Egg Salad with Chickpeas

To make a vegan chickpea egg salad, you can replace tofu with canned chickpeas. All you have to do is to drain and rinse a can of chickpeas. Then, put them in a bowl and mash them with a fork until you have a chickpea mash. Not too fine. Mix in the vegan salad dressing, stir, and you are done. Refrigerator: Store tofu egg salad in a bowl or an airtight container in the fridge for up to 3 days. We don’t recommend freezing this as the salad can get watery as it thaws.

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