October 16, 2018

Vegan ‘Egg’ Salad Sandwich

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This Vegan ‘Egg’ Salad Sandwich is made in less than 5 minutes, with just a few simple and clean ingredients. It’s made from tofu and Kala Namak, or Black Salt.You can find Kala Namak at most specialty Indian Markets and on Amazon.Because of Black Salt’s high sulfur content, these eggless sandwiches are extremely reminincent of an old, classic favorite.   

I’ll be honest, I never really liked egg salad.

It’s weird. Befire going vegan, I loved eggs; sunny side up (my personal favorite), poached, hard boiled (another fave), scrambled, or fried. I ate them for breakfast alongside garlic fried rice. For lunch, crumbled atop a cobb salad. And for dinner, oozing out of a big burger. If it it was and egg, mostly likely I was eating it.

Unless it was egg salad.

Ashley, on the other hand, grew up on egg salad, and loved it. So much so that when she tells stories of coming home from school to her mom’s egg salad sandwiches, her eyes light up #TrueStory. 

Our vegan egg salad sandwiche recipe is great for a quick and healthy school lunch or afternoon snack. Kids and adults (vegan or not), will be sure to enjoy this eggless version!

And unlike it’s cholesterol-laden counterpart, our vegan egg salad sandwich is much healtier with minimal ingredients, and takes just a few minutes to prepare!

*in case you didn’t know, the making of actual egg salad is a proces*

We hope you guys love our vegan egg salad sandwiches as much as we do! If you give it a try, make sure to snap a photo and tag us on Instagram at @eat_figs_not_pigs. We love seeing all your recreations of our recipes! Til next time!

XOXO


5.0 from 2 reviews
Vegan 'Egg' Salad Sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-6 Vegan Egg Salad Sandiwches
Ingredients
  • 1 - 16 oz package firm tofu, drained and pressed with paper towels of an excess moisture
  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle juice
  • 2 stalks celery, finely chopped
  • ½ cup red onion, finely chopped
  • ¼ cup chives, finely chopped
  • 2 teaspoons fresh dill, minced
  • 1 teaspoon black salt, also known as Kala Namak
  • ½ teaspoon ground turmeric
  • ¼ teaspoon smoked paprika
  • Fresh ground black pepper and salt, to taste
  • Favorite bread
  • Butter Leaf lettuce
  • Sprouts or microgreens
Instructions
  1. In a bowl, crumble tofu with your hands or the back of a fork. Add celery, red onion, chives, and dill.
  2. Mix to combine all ingredients. Set aside.
  3. In another small bowl combine mayonnaise, mustard, pickle juice, black salt, turmeric, and smoked paprika. Mix to combine all the ingredients. Add wet ingredients to tofu mixture and mix again, making sure all the ingredients are thoroughly incorporated. Taste and adjust seasonings.
  4. Let mixture cool in the refrigerator for 5-10 minutes.
  5. Serve on favorite bread with lettuce and microgreens.
  6. Enjoy!

 

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  1. I was missing my egg salad lunches so much since I went vegan, but this recipe is great and totally makes up like the real thing. I haven’t yet located the black salt, but I’m going to keep trying. Thanks for sharing!

    1. So happy you love the recipe, MaryJo ☺️ You can order Black Salt on Amazon for a reasonable price.

  2. I have yet to go vegan, but I have not had meat for two years except for seafood but I’m heading that way !! The problem is I’m lazy and I don’t want to cook and vegan food takes so much effort it seems, thanks for the inspiration