vegan egg salad sandwich on parchment paper on a black plate

Vegan Egg Salad

Course Salad
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Servings 6 sandwiches
Author Lauren


  • 14 ounces medium-firm tofu, pressed
  • 1/4 cup celery, finely diced
  • 1/4 cup dill pickle, finely diced
  • 1/2 cup vegan mayonnaise
  • 1 teaspoon dijon mustard
  • 1 teaspoon black salt (Kala Namak)
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon paprika, to garnish


  1. In a medium bowl, use the back of a fork to crumble the tofu. Add celery and pickle. Combine the ingredients and set aside.

  2. In a small bowl, add mayonnaise, dijon mustard, black salt, turmeric, and black pepper. Stir ingredients together to mix well. 

  3. Add wet ingredients to crumbled tofu mixture and stir to combine until all ingredients are incorporated. Taste and adjust seasonings as needed. Serve on your favorite bread with lettuce and enjoy!