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    Home » Salads

    Vegan Egg Salad

    Published: Jul 6, 2022 Updated: Jul 6, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Egg Salad

    The best vegan egg salad is made with tofu, vegan mayo and a perfect blend of spices to taste just like the real thing. Perfect for picnics.

    Vegan egg salad sandwich on a gray plate.

    This vegan egg salad is so delicious, tastes exactly like the ‘real thing’ and it’s actually even easier to make than the traditional version.

    You can make the best vegan egg salad sandwiches with some crunchy lettuce and fresh bread. Perfect for lunch, or a picnic!

    It’s made with tofu so there is plenty of protein and it makes a filling and super tasty meal.

    For more delicious salads our vegan chicken salad is a total winner. And for more tofu based ‘eggs’ you can’t go wrong with our tofu scramble, vegan quiche, vegan frittata and vegan shakshuka.

    Ingredients For Tofu Egg Salad:

    Ingredients for vegan egg salad.

    Ingredient Notes & Substitutions

    • Green onions – also known as spring onions, salad onions or scallions add some gorgeous color, flavor and crunch.
    • Black salt – is also known as kala namak. It’s not black at all (as you can see above) but it does taste remarkably like eggs. It’s pretty amazing as a flavor add for all vegan ‘eggy’ dishes. If you can’t get hold of it, then you can switch it for regular salt. You will lose some eggy flavor, but it will still be delicious.
    • Turmeric – is just for color, so you can omit it if you like.
    • Vegan mayonnaise – should be a creamy mayonnaise. Or you can make your own vegan mayo.
    • Extra firm tofu – the firmer the tofu the better. And then we press it as well to remove any excess water.
    Vegan egg salad sandwich on a gray plate.

    How To Make Vegan Egg Salad

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Put the tofu on to press for 30 minutes. If you have a tofu press, then this is perfect. Otherwise you can place it on a plate with another plate on top of it and then put something heavy on top, like a stack of books or a heavy pot.
    Tofu in a tofu press and then on a wooden cutting board.
    • When the tofu is pressed cut it into thin strips and then dice it into very small pieces.
    Cutting tofu into strips and then dicing it on a wooden cutting board.
    • In a mixing bowl, add vegan mayonnaise, dijon mustard, dried dill, turmeric, smoked paprika, black salt, ground black pepper and chopped green onions.
    • Gently mix together to combine into a creamy dressing.
    Ingredients added to mixing bowl and mixed into a sauce.
    • Add the finely diced tofu to the mixing bowl and gently fold it into the dressing until it’s well combined.
    Tofu pieces added to mixing bowl and folded into the sauce.
    • Cover and refrigerate for at least 30 minutes for the flavors to blend.
    Vegan egg salad in a bowl with a spoon.

    Serving Suggestions

    Serve it on fresh bread with crunchy lettuce for a delicious vegan egg salad sandwich. Or serve it on open faced sandwiches or in a wrap.

    It’s also delicious on toast, either on its own or with some mashed avocado. Spread mashed avocado on toast, top with egg salad and enjoy!

    It makes a wonderful light meal on its own, or you can serve it alongside a delicious vegan soup like our vegan celery soup, vegan spinach soup or vegan tomato soup.

    Vegan egg salad sandwich on a gray plate.

    Chef’s Tips

    Add salt to taste. We use black salt in this recipe, but it can have varying levels of actual saltiness and can be milder than regular salt. So after the 30 minutes spent chilling in the fridge, give it a stir and taste test and if it tastes bland then add some regular salt to taste.

    Add extra crunch. If you want some extra crunchiness in this salad then some finely chopped celery, red onion and/or radishes would also be great additions.

    Vegan egg salad sandwich cut in half on a gray plate.

    Storing Instructions

    This vegan egg salad keeps very well in the fridge in a covered container for around 5 days. Just give it a stir and serve!

    Vegan egg salad sandwich cut in half on a gray plate.

    More Easy Vegan Salad Recipes

    1. Vegan Chicken Salad
    2. Vegan Broccoli Salad
    3. Vegan Tuna Salad
    4. Vegan Coleslaw
    5. Vegan Chickpea Salad
    6. Avocado Corn Black Bean Salad

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan egg salad on whole wheat bread with lettuce.

    Vegan Egg Salad

    The best vegan egg salad is made with tofu, vegan mayo and a perfect blend of spices to taste just like the real thing. Perfect for picnics.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 165kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Extra Firm Tofu (450g) Pressed and Finely Diced
    • ½ cup Vegan Mayonnaise (120g)
    • 1 Tablespoon Dijon Mustard
    • ½ teaspoon Dried Dill
    • ¼ teaspoon Turmeric
    • ⅛ teaspoon Smoked Paprika
    • ½ teaspoon Black Salt Kala Namak
    • ¼ teaspoon Ground Black Pepper
    • 2 Tablespoons Green Onions Chopped
    Prevent your screen from going dark

    Instructions

    • Put the tofu on to press for 30 minutes. If you have a tofu press, then this is perfect. Otherwise you can place it on a plate with another plate on top of it and then put something heavy on top, like a stack of books or a heavy pot.
    • When the tofu is pressed cut it into thin strips and then dice it into very small pieces.
    • In a mixing bowl, add vegan mayonnaise, dijon mustard, dried dill, turmeric, smoked paprika, black salt, ground black pepper and chopped green onions.
    • Gently mix together to combine into a creamy dressing.
    • Add the finely diced tofu to the mixing bowl and gently fold it into the dressing until it's well combined.
    • Cover and refrigerate for at least 30 minutes for the flavors to blend.

    Notes

    1. Turmeric – is just for color, so you can omit it if you like.
    2. Black salt – is also known as kala namak. It’s not black in color at all but it does taste remarkably like eggs. It’s pretty amazing as a flavor add but if you can’t get hold of it, then you can switch it for regular salt. 
    3. Green onions – are also known as spring onions, salad onions or scallions.
    4. Add salt to taste. After the 30 minutes spent chilling in the fridge, give it a stir and taste test and if it tastes bland at all then add some regular salt to taste.
    5. Add extra crunch. If you want some extra crunchiness in this salad then some finely chopped celery, red onion and/or radishes would also be great additions.
    6. Prep time – is for hands on time only and excludes the time that the tofu is pressing and the time that the salad is chilling in the fridge. 
    7. Storing: Keep it stored in the fridge in a covered container for around 5 days. 

    Nutrition

    Serving: 1Serve | Calories: 165kcal | Carbohydrates: 3g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 376mg | Potassium: 133mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sharon says

      August 21, 2022 at 4:07 pm

      Can you freeze this?

      Reply
      • Alison Andrews says

        August 21, 2022 at 5:20 pm

        I haven’t tried freezing it but tofu usually freezes well.

        Reply
    2. Betty Wilhelm says

      July 15, 2022 at 12:50 am

      I made this & think it’s quite good. I didn’t have green onion, so used 2tsp onion powder. I also just broke the tofu into pieces & used an old fashioned pastry blender to further crumble the tofu.

      Reply
    3. Annie says

      July 07, 2022 at 5:44 pm

      Another fabulous recipe! I can’t wait to try it and I actually have all of the ingredients on hand.

      Reply
      • Alison Andrews says

        July 08, 2022 at 1:01 pm

        Hope you enjoy it Annie!

        Reply
    4. Tjitske Post says

      July 07, 2022 at 12:03 pm

      Hi Alison, looks perfectly delish! Please can you send us a link to the bread used in the egg salad sandwich too? It looks sublime! Thanks!

      Reply
      • Alison Andrews says

        July 07, 2022 at 12:57 pm

        Hi there, we didn’t bake this bread, it was a store-bought loaf at a local bakery. 🙂

        Reply
    5. Laura Slitt says

      July 06, 2022 at 8:51 pm

      I was looking to replace store-bought vegan mayo to put on top of veggies, rice, or use in other recipes and I started using Forager plain yogurt. I put it in a bowl, mix in mustard, garlic powder, nutritional yeast, onion powder, dill, and voila! A delicious sauce to add anyone’s favorite herbs, spices, etc.

      Reply

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