This Vegan “Egg” Salad sandwich is loaded with the same delicious flavors of a real-egg salad sandwich. You’ll be hooked!
This Vegan Egg Salad sandwich has all the great taste of a traditional egg salad, but is much healthier!
Layer it on top of pumpernickel bread, and you’ll have yourself a quick, easy healthy lunch that the entire family will love.
With an herb-filled, mustardy, creamy dressing, this egg salad will completely satisfy your craving for this old favorite. =)
How to make this Vegan Egg Salad:
To begin, cut the tofu into 3 sections lengthwise. Press paper towel onto the tofu to remove any excess moisture. Flip the tofu over and repeat until you can get most of the moisture out. You might need to use quite a few paper towels. Just make sure you get as much moisture out as possible. And you don’t need to be careful about crushing it; you’ll be crumbling it with your hands anyway.
Using your hands, crumble the tofu into a large bowl and add with the chopped onion.
In a small bowl, combine the dijon mustard, yellow mustard, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper. Stir with a spoon until combined thoroughly.
Pour the sauce over tofu mixture and stir to combine.
Scoop the vegan egg salad in between bread (or on its own) and you have a super healthy and satisfying lunch or snack.
Related Recipes:
- Looking for another spin on this classic sandwich? Try this Vegan Egg Salad with Capers and Turmeric!
- Or try this Veggie Reuben with Cashew Cheese.
If you try this Vegan Egg Salad Sandwich, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!
Vegan ‘Egg’ Salad Sandwich (Vegan, Gluten Free)
Pin RateIngredients
- 15 ounces extra-firm tofu
- 1/2 cup diced yellow onion - about 1/2 of 1 small onion
- 2 tablespoons dijon mustard - whole grain if possible
- 2 tablespoons regular yellow mustard
- 3 tablespoons dairy free mayo - I use Organic Vegenaise
- 2 tablespoons sweet relish - dill works too
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- favorite bread - gluten free, if desired
Instructions
- Cut the tofu into 3 sections lengthwise. Using paper towel, press onto the tofu to remove any excess moisture. Flip the tofu over and repeat until you can get most of the moisture out.
- Using your hands, crumble the tofu into a large bowl and add with the chopped onion.
- In a small bowl, combine the dijon mustard, yellow mustard, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper. Stir with a spoon until combined thoroughly.
- Pour the sauce over tofu mixture and stir to combine.
- Scoop the “egg” salad onto bread and enjoy.
Nutrition
Nutrition information for “Egg” salad serving only; does not include bread.
Kathy Rademacher says
Hello Christin,
I just realized I totally misspelled your name last time–Sorry!! I wanted to let you know that I’m still Loving this recipe after 3 years & making it often. It has really changed my sandwich filling repertoire! Thank you again for all of the delicious recipes that you create & share!!! I hope you are faring well during this time of pandemic. Please stay safe & healthy!! Happy Cooking!! <3
Christin McKamey says
Hi Kathy! You are so kind, thank you!! =) I’m soooo happy you enjoy this recipe- and have for 3 years- wow! =) Happy cooking to you too!
Kathy Rademacher says
Hi Kristin,
I really enjoyed your recipe a lot! I just made a few minor adjustments to my taste. The sauce/dressing seemed a little bit heavy on the mustard & vinegar so I decreased the amounts a bit & I still ended up adding a little sugar to counter it. I took your suggestion & added a little dill, too. Since I need to keep a closer eye on my cholesterol, I haven’t had egg salad in eons. I made the tofu “egg” salad sandwich tonight on multigrain bread & I tucked in some mixed spring greens also. The results were fantastic! Thank you so much for sharing this delicious recipe with us. My rating 4 1/2 stars! <3
Christin McKamey says
Thank you Kathy, so glad you liked it! Yeah, I like mustard quite a bit so that’s a great addition adding a little sugar to balance it out. I like to add maple syrup if I add too much vinegar/acidic taste. Again, thanks for the comments and review! =)