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+ servings
vegan egg salad sandwich

Vegan Egg Salad

This vegan egg salad recipe tastes like real egg salad! Made using tofu. It's protein packed with perfect eggy consistency and creamy and eggy flavour. It takes minutes to whip together, and the ingredients are healthy and minimal.
Course Entree, Main Course
Cuisine gluten-free, nut-free, oil-free, sugar-free
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 178kcal
Author Hannah Sunderani


  • 350 g extra-firm tofu
  • 1/3 cup vegan mayonnaise
  • 1 tbsp nutritional yeast
  • 2 tsp dijon mustard (smooth)
  • 1/2 tsp black salt (or fine sea salt)
  • 1/4 tsp ground turmeric
  • 1 1/2 tbsp freshly chopped chives
  • sea salt and pepper to taste


  • Chop the tofu into small 1/2-inch cubes and set aside. (You don't need to press the tofu prior to using in this recipe).
  • In a small mixing bowl combine the mayonnaise, nutritional yeast, dijon mustard, black salt, and turmeric. Whisk to combine.
  • Add the tofu cubes to the mixing bowl and mash with a fork to combine everything into an egg salad consistency. Sprinkle with the chopped chives and sea salt and pepper to taste. Mix together.
  • Serve this vegan egg salad on its own, or scoop between two slices of bread for an egg salad sandwich with your favourite toppings.


Vegan Egg Salad will keep in the fridge for up to 5 days. Store in the fridge in an air-tight container. 
Nutritional information is a rough estimate.
This vegan egg salad recipe is gluten-free. If served between bread as a sandwich, however, it's no longer gluten-free.


Calories: 178kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 481mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg