This easy vegan eggless salad makes for the most satisfying sandwich that's filled with healthy plant-based protein. It combines tofu and crunchy celery with a creamy mustard-y dressing that's easy to prepare and so darn tasty. Perfect for meal-prepped lunches!
Although I'm a pasta bake no-matter-the-weather kind of girl, the rest of the people (aka husband + children) living under the same roof aren't exactly. So, very sadly, as I see the summer taking over, I know I will have to calm down my comfort pasta and warm spiced curries cravings just a teeny bit.
I make watermelon salads and bean salads whenever it's summer fun time, but this picnic style mock egg salad is definitively a new favorite of me and my tribe. The sauce is deliciously creamy with a nice tang and a slight briny-ness that really makes the whole recipe so great.
But what make this vegan egg salad very much egg-y is both the texture from the tofu + the flavor from the black salt. Both combined will definitively throw you back in time when you brought your triangle egg salad sandwich to school.
What's so great about making a vegan version of an egg salad
- So quick: no boiling eggs and no peeling them, just throw the raw tofu in a bowl with a few ingredients and stir.
- Healthy: cholesterol-free, but also high in protein.
- oh, and no stinky egg-y smell!
What you'll need to make this vegan eggless salad
- Tofu: medium firm tofu works best at mimicking the texture of cooked eggs.
- Vegan mayo: store bought or homemade cashew mayo.
- Yellow prepared mustard: brings essential flavor to the sauce but also adds a nice bright yellow color
- Celery: so much crunch!
- Green onion: add a mild onion-y delicious flavor
- Spices: nutritional yeast, paprika, black salt (or regular salt) and pepper
What's black salt
Also known as Himalayan black salt or kala namak, black salt (which is often pink!) is found in the volcanic rock salt of the Himalayans. It naturally has a higher content of sulphur compared to regular salt, which gives it its taste and smell that reminds of eggs.
This kind of salt is very easy to find online. I got a bag of black salt from the company Rani on amazon, which should last me for quite a while. You can also find it in Indian grocery stores. So, if you are a fan of tofu scrambles or any eggless recipes, then I recommend you try it out!
Do I absolutely need black salt to make this recipe?
No, you don't. Simply use regular table salt. The taste won't be as egg-ish, but the other sauce ingredients combined make for a very flavorful sauce.
How to make this vegan eggless salad
This recipe is great to make ahead as the flavor will develop even more. You can then use it throughout the week for cold sandwiches.
Prepare the tofu
- Start by removing the excess of water from the tofu. You want to remove as much water so the mixture does not get too watery, but not too much so it stays moist enough to mimic the egg texture. So what I do is a good pat dry and then a quick press (just a few heavy books over the paper towel wrapped tofu) while I chop the veggies and prepare the other ingredients.
- Then, add the block of tofu to a bowl and mash it to desired consistency. Try to retain some texture and larger chunks so it looks like egg salad and not tofu scramble. I like to use my hands and even a hand masher to do this. You can also cube or slice the tofu if you prefer.
Add the sauce
You can first combine the sauce ingredients apart in a different bowl if you prefer, but I usually simply add the rest of the ingredients over the tofu, then stir.
Start with about ½ tsp of the black salt, and then taste. I find the black salt to be not as salty as regular salt. So, add enough to get that egg-y flavor and if you need the sauce to be saltier, then simply add regular table salt.
Watch how to make it
I like serving this salad as an open face sandwich, especially over buckwheat bread, but obviously it works great in an old school sandwich as well. Try using a turmeric bread for beautiful color and extra flavor! Serve it also with lettuce in a pita breads, spreading over vegan tortillas then roll and even over crackers. Fill-in some Mexican pickled onions, balsamic pickles onions or store-bought dill pickles for more crunchy briny flavor.
It can also boost a simple green salad with protein and flavor. It goes great with crunchy lettuce like romaine and sliced tomatoes and cucumber.
Customize this recipe
You can easily play around with the color of the sauce. I looks great when it turns slightly yellow or orange, so if you are a fan of prepared mustard, then don't hesitate to add some more. An extra pinch of turmeric and paprika will help reach a deeper color as well.
This recipe is also a great base to add on more flavorful ingredients. Sometimes I like to add fresh dill, capers, chives and celery salt. You can also make the creamy sauce smoky by adding some vegan TVP bacon bits or spicy by adding a splash of hot sauce. Or use buffalo sauce to make it!
Is this vegan eggless salad gluten-free?
Yes, this recipe is totally gluten-free. Make sure to use gluten-free serving ingredients like bread and crackers.
This recipe is great to prepare ahead so you can make sandwiches throughout a busy week. It can be kept in the fridge for up to 4 days. I noticed that with time some of the liquid separated from the mixture, so be sure to stir well before using.
Other sandwich recipes you might like
- Beetroot and carrot sandwiches
- Smoky tofu sandwich
- Chickpea and oat vegan burgers
- Vegan 'Chicken' burger
- Balsamic tofu wraps
- Mashed chickpea avocado sandwich
- Tofu scramble breakfast sandwich
I hope you enjoy this eggless salad as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Eggless Salad
- 1 block of medium firm tofu (397g.)
- 2 stalks of celery - chopped
- 2 green onions (or 2 tbsp chives) - sliced
- ¾ cup vegan mayo - I used my cashew mayo, see notes
- ½ tbsp nutritional yeast
- 1 tsp prepared yellow mustard - or to taste
- ½ tsp black salt (gives it a egg-y flavor) - or regular salt
- ¼ tsp paprika
- black pepper - to taste
- Drain the tofu and pat dry the block by rolling it in a few layers of paper towel. You can also do a quick tofu press while preparing the other ingredients simply by layering a few heavy books on top of the paper towel covered tofu to help squeeze some of the water out.
- In a medium bowl, add the tofu and mash it until you reach a coarse texture with some smaller chunks and other larger. I like to use a hand masher to do this, but you can also use your hands. Try not no over process it so you don't end up with scrambled tofu. You can also thinly slice it if you prefer.
- Then, to the tofu, add the rest of the ingredients and stir to combine. Taste and add more salt if needed. If you want the mixture to be saltier but without more black salt flavor, then simply add more regular salt.
- Serve in sandwiches, over toasts, with crackers or top over a bed of green lettuce. Enjoy!
- I love to use a homemade cashew mayo when making this recipe.
- Keep the leftover in a air-tight container for up to 4 days. Some liquid might separate with time, simply stir well before using.
- Customize this salad by adding fresh dill, chopped pickles, capers, use dijon instead of prepared yellow mustard, add hot sauce, etc.
- Black salt adds a nice egg-y flavor, but you can swap for regular salt if you want.