High Protein Egg Salad Sandwich

This egg-free vegan egg salad sandwich is the perfect high-protein, plant-based twist on a classic favorite. Made with a combination of firm and silken tofu, this sandwich filling has the perfect texture—creamy, slightly chunky, and packed with flavor. Thanks to black salt (kala namak), it even has that signature “eggy” taste without using any eggs! Ready in just minutes, this protein-packed sandwich is perfect for a quick lunch, meal prep, or a satisfying snack. Serve it on fresh bread with crisp lettuce, or stuff it into a wrap for an easy, nutritious meal.

The Best Vegan Egg Salad Sandwich (Egg-Free & High-Protein!)

If you’re looking for a quick, easy, and protein-packed vegan lunch, this egg-free vegan egg salad sandwich is about to be your new favorite. It’s creamy, flavorful, and packed with plant-based protein, making it the perfect meal for a busy day. Plus, it’s ready in just 20 minutes, so you can whip it up in no time!

What Makes This Vegan Egg Salad So Good?

Traditional egg salad is known for its creamy texture and slightly tangy, savory flavor. This vegan version captures all of that deliciousness but uses a mix of firm and silken tofu instead of eggs. The secret ingredient? Black salt (kala namak)—it gives the salad that signature eggy taste thanks to its natural sulfur content. A blend of Dijon mustard, vegan mayo, turmeric, paprika, and garlic powder adds depth of flavor, while chopped green onions and celery bring the perfect crunch.

Why You’ll Love This Recipe

• Super High in Protein – Tofu is an amazing plant-based protein source, making this sandwich extra satisfying.
• Quick & Easy – Just 20 minutes to mix everything together and enjoy!
• Great for Meal Prep – Make a big batch and keep it in the fridge for a few days.
• Customizable – Serve it on toast, in a wrap, or even over a salad for a low-carb option.

How to Serve Your Vegan Egg Salad

This plant-based egg salad is best served on fresh sourdough, whole-grain bread, or a sandwich roll with crisp lettuce and tomato. You can also stuff it into a wrap, serve it in a pita, or even scoop it onto crackers for a quick snack.

Make-Ahead & Storage

This vegan egg salad keeps well in an airtight container in the fridge for 3–4 days, making it perfect for meal prep. Just give it a quick stir before serving, as the tofu may release a little moisture over time.

Try This Vegan Egg Salad Today!

If you’ve been missing the creamy, comforting taste of egg salad, this egg-free, dairy-free, plant-based version is just what you need! It’s packed with protein, incredibly easy to make, and totally delicious. Whether you’re a long-time vegan or just looking to add more plant-based meals to your diet, this vegan egg salad sandwich is a must-try.

Vegan Egg Salad Sandwich

Course: Lunch, Dinner, 20-minute MealsCuisine: AmericanDifficulty: Easy

20

minutes

Ingredients

• 1 block of firm tofu

• 1 block of silken tofu

• 1 tsp kala namak (black salt)

• 1 tbsp dijon mustard

• 3/4 cup vegan mayo

• 1/4 tsp tumeric (for colour)

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 2 stalks of green onion, chopped

• 2 stalks of celery, diced

• Salt, to taste

• Freshly cracked black pepper

Directions

• Prepare the Tofu: Drain both the firm and silken tofu and press both for about 10 minutes to remove excess liquid.
• Crumble the firm tofu into a large mixing bowl using your hands or a fork to create a chunky texture.
• Add the silken tofu and gently mix to incorporate it while keeping some texture.
• Make the Dressing: In a small bowl, whisk together the vegan mayo, Dijon mustard, kala namak, turmeric, paprika, and garlic powder until well combined.
• Combine Ingredients: Pour the dressing over the crumbled tofu and mix well to coat evenly. Add the chopped green onions and diced celery for crunch and freshness.
• Season: Taste and adjust with salt and freshly cracked black pepper as needed.
• Chill & Serve: Let the mixture sit in the fridge for at least 15–30 minutes to allow flavors to meld. Serve on toasted bread, in a wrap, or with crackers! Enjoy your delicious vegan egg salad!

Notes

• Store in an airtight container for up to 3 days.
• This is an example of note with a link.