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How to make:

Vegan Egg Salad Sandwich

Make a Vegan Egg Salad Sandwich for a simple, satisfying lunch! This tofu egg salad is packed with protein and perfect for meal prep.

Prep Time:
20 mins
Total Time:
20 mins
a vegan egg salad sandwich resting on parchment paper surrounded by fresh parsley
4-5 1x
Rating: 4.7 from 3 reviews



  1. Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
  2. Over a large bowl, crumble tofu into small pieces with your hands.
  3. To the bowl, add yogurt, lemon juice, nutritional yeast, mustard, garlic powder, onion powder, turmeric, salt, pepper, and paprika. Stir to combine.
  4. Toss in celery, parsley, and green onions; stir again.
  5. Form 4-5 sandwiches with the bread and optional toppings.
  6. Store tofu “egg” salad in an airtight container in the fridge for up to 3-4 days.


*You can also use vegan mayo.
**You can use regular salt, but I highly recommend black salt – it makes everything taste like eggs!