Home » Type » Sandwiches + Wraps » VEGAN ‘EGG’ SALAD SANDWICH


Vegan Egg Salad is made with silken tofu, perfectly seasoned vegan mayo, mustard, and chives and served as a sandwich or wrap! It’s easily customizable, protein rich, and quick and easy to make.

head on view of two halves of vegan egg salad sandwich stacked.

Made with simple ingredients, this mock egg salad is so easy to put together and makes for a satisfying, comfort food sandwich!

It’s easily customizable, letting you get creative with additional mix-ins and seasonings. But as is, this recipe is a great base for all your tofu egg salad creations.

Now I’m not going to fool you into thinking this tastes just like egg salad, but it’s very close and great for those who are looking for a replacement of a classic egg salad.

For myself, I find tofu very much resembles the texture of egg whites, and just like egg white it has no flavor and will take on whatever flavors it’s mixed with.

I think once you give this tofu egg salad a try, you’re going to love it and see exactly what I mean.  Just be sure to read the post to find out all the tips and tricks for making your very best vegan egg salad sandwich!

top down view of ingredients used to make best vegan egg salad.

Ingredients You’ll Need

In this recipe, soft or silken tofu is cubed and gently folded with a seasoned mayo mixture then served on bread with leafy greens, or can even be made into lettuce wraps as a gluten free option.

Here is everything you will need, plus ingredient variations:

  • Tofu – soft or silken is best
  • Vegan mayo – use store bought or make homemade Vegan Mayo
  • Dijon – feel free to use regular or whole grain in its place
  • Celery salt – can be optional, but adds a lovely overall flavor
  • Turmeric – adds a light golden hue, but can be left out for mock egg white salad)
  • Salt – I recommend adding a pinch of black salt, aka Kala Namak (affiliate link), which adds a eggy, sulfur flavor
  • Chives – can use green onions or leave them out all together
  • Bread – fresh and soft bread is ideal
  • Leafy greens – use your favorite or use cup lettuce for wraps
  • Red onion + radishes – can be optional

side by side photos showing the process of prepping tofu and egg salad dressing.

How To Make Vegan Egg Salad

  • Prep the tofu. Cut the tofu into 1/2 inch cubes. Gently pat dry between a clean dish towel or paper towels.
  • Make the egg salad dressing. In a small bowl whisk together the mayo, dijon, celery seed, turmeric, and salt. To save from washing a dish, combine the dressing in the mixing bowl you be making the egg salad.

side by side photos showing the process of making vegan egg salad.

  • Combine ingredients. In a medium mixing bowl, add the tofu and chives, and pour the dressing overtop (shown above left).
  • Mix and mash. Gently fold to mix, and give a few mashes to break up some of the tofu cubes (above right).

And now you’re ready to use this delicious mock egg salad!

Tips + Faqs

Can I use different types of mustard?

Yes! I love dijon, but whole grain or yellow mustard would also be delicious. Mustard adds a nice tang to the vegan egg salad so don’t leave it out.  In fact, you can use a little more if you like. Just be sure to taste the mayo mix before using.

What other mix-ins can be added to vegan egg salad?

  • Briny foods like pickles or horseradish
  • Celery, bell peppers or carrots for texture
  • Olives
  • Herbs: fresh chopped basil, tarragon, dill, parsley (stay away from dried herbs)
  • Spices: garlic or onion powder, smoked paprika, cumin or cayenne (for heat)

Looking for that sulfur eggy flavor?

Try using kala namak (<wikipedia), aka black salt, which contains a sulphurous, pungent-smell, the same characteristics that hard boiled eggs have. So if you want that eggy flavor, add a generous pinch of this salt to the mayo mix! You can find it online at a reasonable price here: Kala Namak (<affiliate link)

Best tofu for vegan egg-less salad

I’ve tried silken, soft and firm tofu in this recipe, and I must say that I prefer soft and silken. Maybe it was the brand (Trader Joe’s) of firm tofu I used, but it was just a little too firm, spongy and had a strong flavor. My favorite is Wildwood silken and soft tofu which has just the right texture, a very mild flavor, and holds up well when mixing. Keep in mind that tofu differs slightly in flavor and texture between brands, so you’ll want to experiment until you find the right one for you.

What is the best bread for tofu egg salad sandwich?

Tofu egg salad is soft and squishy, and pairs best with breads that are softer and mild in flavor. If the bread texture is too firm (like a bagel), the eggless salad may squeeze out the sides when taking a bite of your sandwich. The best breads are whole grain, oat bread, french bread, and even sour dough are all fantastic. I think rye would be delicious too!

top down view of freshly made vegan egg salad in a bowl with items surrounding.

How To Store + Meal Prep

  • Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days.
  • Meal prep: It can easily be made ahead and prepped for to-go meals too using multi-use containers (affiliate link) or baggies.

Serving Suggestions

It’s good to have a classic vegan ‘egg’ salad recipe up your sleeve and is perfect for a quick and easy lunch or dinner. Here are a few of my favorite serving options:

  • Sandwich: To make tofu egg salad sandwiches, simply layer bread with leafy greens and ‘egg’ salad, with optional red onion and radishes, top with slice of bread, cut in half and enjoy!
  • Wraps: To make mock egg salad wraps, scoop onto cup lettuce such as romaine, bibb, red or green leaf. You can also use large leaf kale, chard or collards, these will have a stronger bitter flavor.
  • Crackers: Serve with a variety of crackers for scooping.

top down view of two halves of vegan egg salad sandwich on brown paper with items surrounding.

More Vegan Sandwich Recipes

head on view of two halves of vegan egg salad sandwich stacked.

If you try this tofu egg salad sandwich recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make. Cheers!



Vegan Egg Salad Sandwich is made with simple ingredients and easy to put together, making the perfect, flavorful sandwich!  You will want to make this recipe again and again!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: Serves 3
  • Category: Entree
  • Method: mix
  • Cuisine: American
  • Diet: Vegan


  • 1 tub (14-16oz) organic tofu (silken, soft or medium firm)
  • 1/4 cup vegan mayonnaise
  • 1 heaping tablespoon Dijon mustard (whole grain or regular ok too)
  • 1/2 teaspoon celery powder or 1/4 cup fresh celery, diced, optional
  • 1/2 teaspoon turmeric, optional for color
  • generous pinch of salt (kala namak, smoked or regular mineral salt)
  • pepper, to taste
  • 2 tablespoons finely chopped chives

To Serve

  • 6 slices of bread of choice
  • leafy greens
  • red onion, thinly sliced (optional)
  • radishes, thinly sliced (optional)


Tofu: Cut tofu into about 1/2 inch cubes, lay in between a dish towel or paper towels to soak up excess moisture. Gently press, careful to not press too hard if using silken and soft tofu.

Assemble Salad: In the bottom of a medium sized mixing bowl, add the mayonnaise, dijon, optional celery powder and turmeric, salt and pepper, mix well to combine. Add tofu and chives, gently fold into the mayo mix until well coated. If you like, feel free to mash the vegan egg salad, or mash just 1/2 of it.

Serve: Serve on your favorite bread with leafy greens. Great with crackers too!

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


Adjust ingredients to suit your taste. If you love mustard, feel free to add another tablespoon. If it at all seems bland, then a tad more salt is needed (eggs are typically salty).

Other add-ins:

  • Briny foods like pickles or horseradish
  • Celery, bell peppers or carrots for texture
  • Olives
  • Herbs: fresh chopped basil, tarragon, dill, parsley
  • Spices: garlic or onion powder, smoked paprika, cumin or cayenne (for heat)

Keywords: vegan egg salad, tofu egg salad

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  1. Absolutely wonderful recipe! I will use soft instead of silken next time, just because of the texture, and I used tofu scramble seasoning. Really, really good!

  2. Gladys and Ruben says:

    We added more than one generous pinch of salt, it turned out amazing! My husband and I devoured it! Yum!

  3. Kym Bower says:

    I was pleasantly surprised by this recipe – the soft and silken tofu does resemble eggs and it was very easy to make. Mine was a little bland so I will be adding more salt and spices as suggested. Question – does the 312 cals / serving include the whole-grain bread? If so, do you have the calorie amount for one serving without bread? Thank you for this simple and yummy recipe!

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Kym! Without bread, the vegan eggsalad is 158 calories per serving. I hope that helps, and I hope you enjoy the tofu eggsalad often!

  4. Margaret Rasmussen says:

    When I finished making this tofu “egg” salad, I tasted it and couldn’t believe it! It’s SO good! I did mash it slightly to break up the tofu cubes just a little & it was perfect on toast.

  5. Gabrielle says:

    This is so delicious and great for lunch prep!

  6. I made this for just one. Sorry didn’t go to nearly as much trouble in preparation, I was hungry. Added ingredients and smashed with fork. This was fantastic! What a keeper.

    1. Julie | The Simple Veganista says:

      I love it! I’ll have to give that a try sometime. Glad you loved it! Cheers :)

    2. This looks delicious but it should not be tagged as oil free. There is oil in both storebought vegan mayo and the recipe you link for your version!

      1. Julie | The Simple Veganista says:

        Thank you Adriana for pointing that out! I’ve removed the tag, it must’ve been marked by mistake. It does inspire me to make a oil-free mayo now though. Cheers :)

  7. This was terrific! I love the idea of using silken tofu, it was spot on. For the mayo I didn’t use any celery and only had sea salt on hand, but still delicious. Thanks!

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