Vegan Egg Salad Sandwiches
A classic recipe is vegan-ized with these Vegan Egg Salad Sandwiches. Perfect lunch or dinner for warm weather days when you don’t feel like cooking.
It has been super hot in San Diego – I mean we are at the peak of Summer after all. But it has me craving snacks and cold meals. I’m talking little to no cooking whenever possible.
I typically turn to my go-to meal – Chickpea Salad Wraps – but these Vegan Egg Salad Sandwiches are a great alternative. Similar flavor, but a different texture. More egg-like (obviously).
How to make Vegan Egg Salad Sandwiches
These sandwiches are ridiculously easy. Chop some veggies, squeeze in a few condiments & sprinkle some seasonings. Yep, that’s pretty much it.
The other step you need to do before assembling is pressing the tofu. You don’t want to skip this step because otherwise you will end up with a soggy sandwich filling.
Despite what you may think, you don’t need to buy a tofu press in order to press tofu. Just do what I do, press the tofu between two plates. Place the block of tofu on one plate, then place another plate on top. Let it sit for 5-10 minutes and drain the excess moisture into the sink. Easy peasy.
How to Serve Vegan Egg Salad
Now, I obviously made my vegan egg salad into sandwiches. I toasted some rolls (I used Everything But the Bagel Ciabatta Rolls from Trader Joe’s, and OMG these are so good) then layered spinach, vegan egg salad and microgreens on top. Such a tasty combo.
But you could also make this into a salad by serving the vegan egg salad on top of greens.
How long does Vegan Egg Salad last?
I would eat this within 2 days. The avocado will start to brown at this point and the tofu shouldn’t sit outside of the package longer than that. You could push it longer, but, just don’t. lol
Vegan Egg Salad Sandwiches
- 1 14-ounce package firm tofu drained & pressed
- 1 avocado
- 2 tbsp vegan mayo
- 2 tsp mustard
- 1/4 red onion diced
- 1 small jalapeño* diced
- garlic salt to taste
- pepper to taste
- hot sauce optional
- 4 sandwich rolls**
- 2 cups spinach
- Drain and press the tofu. If you don't have a tofu press, place the tofu between two plates for 5 minutes.
- Add the avocado to a bowl and mash with a fork. Crumble the tofu into the bowl with your hands. Add the rest of the ingredients to the bowl and toss to combine. Taste and adjust seasonings as needed – I added more mustard because I love the acidic kick. Cover and place in the fridge for 30 minutes.
- Toast rolls in the oven or toaster.
- To assemble, layer spinach, tofu filling and microgreens on each roll.
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Not a fan of avocado, can that be left out?
Sure! I would just add a little more vegan mayo to get the same texture.
All our non vegan friends ask me to make tofu egg salad. Two additions to your recipe would be: turmeric for color and Kala namak for more of an egg flavor.
Those both sound like great adds!
I love tofu/eggless-egg free salad better than the real thing. Celery for the crunch factor; never thought to add jalapenos. The only vegan mayo I like is Just Mayo. I had to buy Hellman’s in a pinch, and it is not awful– just pretty bland. I have an avocado waiting on hold for this sandwich. Love your recipes.
Thanks so much! And so glad you have everything on hand to give this one a try!