Side View of cut and stacked vegan egg salad sandwiches on a plate

Best Vegan Egg Salad Sandwich

This Vegan Egg Salad might actually fool you into thinking you are eating REAL Egg Salad!  Himalayan Black salt is the secret ingredient that adds that sulphur 'eggy' flavor!  Delicious and simple, it's ready in five minutes or less!  
Course Lunch
Cuisine American
Keyword Vegan Egg Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Calories 190kcal


  • 16 oz. Firm Tofu (water-packed)
  • 3 tbsp Fresh Chives Chopped
  • 1/2 cup Vegan Mayo I use Follow your hear Vegenaise but others work well also
  • 1 tbsp Nutritional Yeast Flakes
  • 1 tsp Onion Powder
  • 1 tsp Yellow Mustard
  • 1 tsp Himalayan Black Salt Kala Namak or Black Indian Salt
  • 1/8 tsp Tumeric


  • Open Tofu package and press firmly to drain.  Mash with fork to desired texture.
  • Chop fresh chives and add to tofu.
  • Add remaining ingredients and mix well!
  • Serve on toast or crackers as desired.



If you are making sandwiches ahead, just beware that they could get a little soggy if you are using soft bread.  If I'm making this for lunches, I usually take the bread and tofu egg salad in separate containers and spread on when I'm ready to eat! Yummy!


Calories: 190kcal | Carbohydrates: 4g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 507mg | Potassium: 25mg | Vitamin A: 65IU | Vitamin C: 0.9mg | Calcium: 95mg | Iron: 1mg