Vegan Egg Salad Sandwich

Over the years, I’ve been experimenting with flavors to recreate all my favorite sandwiches from before I went plant-based, and this vegan egg salad sandwich is one of them; a summertime favorite of mine from childhood!

This vegan egg salad sandwich is a simple, delicious version of this classic sandwich; with all the same flavors and textures just without the eggs.

For this vegan egg salad, I wanted to use chickpeas for flavor but tofu for texture, so I ended up using both. It makes a good sized batch, so it’s great for sandwiches for the whole family, leftovers for another day, or simply serving as a side dish with a meal.

Confession: this vegan egg salad is so delicious that I often skip the sandwich and enjoy it straight from the container with a fork every time I open the fridge.

Without eggs, is this missing anything?

You could serve this to your family and not tell them it’s an egg salad sandwich sans the egg, and they probably won’t notice. It is missing one teeny tiny thing, though: sulfur.

For me, that’s a bonus since I’ve never particularly liked the sulfury aroma and flavor of eggs when I’ve eaten them in the past. But if the sulfur was a high point in egg salad sandwiches for you, don’t despair! There is an Indian salt called kala namak, also known as Himalayan black salt, that you can use as the salt option. It will give your eggless salad sandwich makings the sulfur aroma that it’s missing.

Swap regular salt for ¼ tsp kala namak, mix, then taste. Option to add more or a little regular salt.

How to make Vegan Egg Salad Sandwiches

Equiptment needed:

• 1 skillet
• 1 large bowl
• 1 fork or potato masher

Step 1 – Prep ingredents

Wrap 14 oz of extra firm tofu in a clean kitchen towel and place something weighted on top for 5 minutes or so to blot out moisture. Meanwhile, open a 15.5 can chickpeas and use a colander in the sink to drain and rinse beans well. Place beans on another clean kitchen towel and pat dry.

Step 2 – Cook tofu

In a large skillet on medium heat, break apart tofu with your fingers into big chunks. Sprinkle 2 Tbsp nutritional yeast and ¼ tsp turmeric powder on tofu and then stir to evenly coat. Cook tofu until moisture cooks out and it firms up a bit, 5-7 minutes. Remove skillet from heat and set aside to cool while prepping everything else.

Step 4 – Chop ingredients

While tofu is cooking, start prepping other ingredients: finely chop 1 celery stick, 2 green onions, 1 dill pickle spear, and 2 Tbsp fresh dill.

Step 3 – Mash chickpeas

Place chickpeas in a large bowl and use a fork or potato masher to mash, leaving chunks for texture. Then add all the chopped ingredients as well as: ½ cup vegan mayo, 3 tsp dijon mustard, ½ tsp paprika, ½ tsp salt, 1/8 tsp black pepper, and the cooked tofu. Mix to combine. Taste, adding anything more it may need.

Step 4 – Serve or refrigerate

Use vegan egg salad immediately or cover and refrigerate if you’d like the mixture a bit colder.

Assemble sandwiches with lightly toasted bread, lettuce or romaine, tomato slices, and vegan egg salad. Enjoy!

Storing Vegan Egg Salad

Refrigerate this vegan egg salad in an airtight container for up to 5 days. Leftovers can’t be frozen.

When ready to use leftovers, simply stir mixture and it’s ready to go!

Print Recipe

rated 5 from 2 readers

Vegan Egg Salad Sandwich

A simple, delicious, and nutritious plant-based version of this classic egg salad sandwich. Easy to make, this vegan egg salad has similar textures and flavors without the eggs and is a summertime favorite!

Prep Time30 minutes mins

Cook Time5 minutes mins

Total Time35 minutes mins

Course: burgers and sandwiches

Cuisine: American

Keyword: Chickpeas, garbanzo beans, lunch, Sandwich, summer, Tofu

Servings: 4 large sandwiches

Author: The Wandering Veggie

Equipment

• 1 Skillet
• 1 Colander
• 1 Large bowl
• 1 fork or potato masher

Ingredients

Eggless Salad

• 15.5 oz can of chickpeas
• 14 oz tofu, extra firm
• 2 Tbsp nutritional yeast
• ¼ tsp turmeric powder
• 1 celery stalk, finely chopped
• 2 green onions, finely chopped
• 1 dill pickle spear, finely chopped
• 2 Tbsp fresh dill, finely chopped
• ½ cup vegan mayo (Vegenaise is my favorite)
• 3 tsp dijon mustard
• ½ tsp paprika
• ½ tsp salt (more to-taste)
• ⅛ tsp black pepper

Sandwich Makings

• whole grain bread
• tomato slices
• lettuce or romaine

Instructions

• Wrap 14 oz of extra firm tofu in a clean kitchen towel and place something weighted on top for 5 minutes to blot out moisture. Meanwhile, open a 15.5 can chickpeas and use a colander in the sink to drain and rinse beans well. Place beans on another clean kitchen towel and pat dry.
• In a medium-sized or large skillet on medium heat, break apart tofu with your fingers into big chunks. Sprinkle 2 Tbsp nutritional yeast and ¼ tsp turmeric powder on tofu and stir to evenly coat. Cook tofu until moisture cooks out and firms up a bit, 5-7 minutes. Remove skillet from heat and set aside to cool while prepping everything else.
• Meanwhile, start prepping other ingredients: finely chop 1 celery stick, 2 green onions, 1 dill pickle spear, and 2 Tbsp fresh dill.
• Place chickpeas in a large bowl and use a fork or potato masher to mash, leaving chunks for texture. Then add the chopped ingredients to chickpeas along with: ½ cup vegan mayo, 3 tsp dijon mustard, ½ tsp paprika, ½ tsp salt, ⅛ tsp black pepper, and the cooked tofu. Mix to combine. Taste, adding anything more it may need.
• Use immediately or cover and refrigerate if you'd like the mixture a bit colder.
• Assemble your sandwiches with lightly toasted bread, lettuce, tomato slices and vegan egg salad. Enjoy!

Notes

This Vegan Egg Salad will keep in the fridge in an airtight container for 4-5 days. 

Avoid freezing the leftovers.

Did you enjoy these vegan egg salad sandwiches? Leave me a comment below and let me know how it turned out!