Classic Vegan Egg Salad Sandwiches - Easy, Fresh, and Satisfying
This quick high-protein recipe with crumbled tofu, black salt, and fresh chives delivers fresh flavor in minutes.
Ingredients
- 14 oz (400 g) firm or extra-firm tofu, well-drained and patted dry
- 2 celery stalks, finely diced
- 3 green onions, thinly sliced (white and green parts)
- 3 tbsp vegan mayonnaise (more to taste)
- 1 tsp Dijon mustard (optional but recommended)
- 1/2 tsp turmeric (for color and warmth)
- 1/2–3/4 tsp black salt (kala namak), to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tbsp fresh chives, finely chopped
- 1–2 tsp lemon juice or apple cider vinegar, to brighten
- Bread of choice (sourdough, country loaf, or soft sandwich bread)
- Optional add-ins: pickle relish, capers, a pinch of smoked paprika, or a splash of hot sauce
- For serving: lettuce, cucumber slices, tomato, or avocado
Instructions
- Prep the tofu: Drain it well and pat dry. Crumble it into a mixing bowl using your hands or a fork until it resembles chopped egg—some small bits, some slightly larger.
- Add the crunch: Stir in the diced celery and sliced green onions.
- Make it creamy: Add vegan mayo, Dijon, turmeric, black pepper, and lemon juice. Mix gently to coat.
- Season smartly: Sprinkle in black salt a little at a time. Start with 1/2 teaspoon, taste, and add more if needed. It’s potent and can vary by brand.
- Fold in chives: Add fresh chives and any optional extras like relish or smoked paprika.
- Adjust to taste: More mayo for creaminess, more lemon for brightness, or more black salt for eggy depth.
- Chill (optional): For best texture and flavor, chill 15–30 minutes. Not required, but recommended.
- Assemble: Toast bread if you like. Layer lettuce or cucumber for crunch, pile on the tofu salad, and top with tomato or avocado if using.