Simple, creamy, eggy, and packed with protein—this is your new favorite plant-based lunch.
I love how this recipe hits all the comforting, classic notes of an egg salad sandwich—without using any eggs at all.
It’s got that creamy texture, that savory tang, and a tiny kick from mustard that makes it totally addictive.
You can make it with tofu or chickpeas, depending on your vibe or what you’ve got in the pantry.
I promise either one is delish.
🛒 What You’ll Need
- 14 oz extra firm tofu or 1 can (15 oz) chickpeas, drained & rinsed
- 1/4 cup vegan mayo
- 1 tbsp Dijon mustard
- 1/4 tsp turmeric
- 1/2 tsp black salt (kala namak, for eggy flavor)
- 1/4 tsp garlic powder
- 1/2 tsp regular salt (optional, to taste)
- 1/4 tsp black pepper
- 2 tbsp finely chopped red onion
- 2 tbsp finely chopped celery
- 1 tbsp chopped dill pickle (optional)
- Bread for serving (sourdough, multigrain, or sandwich rolls)
- Optional: lettuce or greens
💛 Why I Love This Recipe
This one’s a go-to for me when I want something fast, filling, and comforting. I’ve packed it for road trips, lunch breaks, and even served it to skeptical meat-eaters—always a hit.
- It’s easy and takes under 15 minutes.
- No fancy tools, no fancy ingredients.
- Tastes just like egg salad thanks to black salt.
- Super customizable with what you’ve got at home.
- Great protein source (especially with tofu).
🍽️ Servings & Time
Serves: 3–4 sandwiches
Prep Time: 10 minutes
Total Time: 15 minutes
🔬 Why This Recipe Works (Quick Science)
- Black salt (kala namak) contains sulfur compounds that mimic the smell and taste of cooked eggs.
- Tofu has a soft, crumbly texture similar to chopped eggs—plus it’s a complete protein.
- Vegan mayo + mustard brings the creamy tang that makes egg salad irresistible.
- Turmeric gives a soft yellow hue—totally optional but helps trick the eyes too.
🧠 Meal Plan Ideas
- Lunch prep: Make a batch on Sunday and scoop it into sandwiches all week.
- Use as a wrap filling with spinach and avocado.
- Spoon it over greens for a quick protein-packed salad.
- Add to crackers or rice cakes for a snack.
❌ Common Mistakes
- Skipping the black salt: You need this for that true eggy flavor.
- Not draining tofu or chickpeas well: Too much liquid can make the salad watery.
- Over-mashing: Leave a bit of texture! You want some bite.
- Too much mustard or turmeric: A little goes a long way.
🍽️ What to Serve With
- Kettle chips or baked fries
- A simple green salad with lemon vinaigrette
- Pickles or sliced cucumber
- Tomato soup or a veggie-packed broth
❓ FAQ
Can I use silken tofu?
Nope. It’s too soft and watery. Stick with extra-firm tofu for this one.
Do I need black salt?
Technically no, but it’s the thing that gives it that true eggy taste. Regular salt won’t cut it.
How long does it last?
Up to 4 days in the fridge, tightly covered.
Is this gluten-free?
Yes—just use gluten-free bread!
🔪 Tools You’ll Need
- Medium mixing bowl
- Fork or potato masher
- Knife & cutting board
- Spoon or spatula
- Optional: tofu press or paper towels for pressing tofu
🔁 Substitutions & Variations
- Swap tofu for chickpeas (mash them with a fork)
- Add chopped avocado for creaminess
- Use plain hummus instead of mayo
- Stir in curry powder, paprika, or chopped fresh herbs
⏲️ Make Ahead Tips
You can make the filling up to 3 days ahead—just stir before serving. It might get a bit thicker as it chills.
🧑🍳 Instructions
Step 1: Prep the Protein
Crumble 14 oz of extra firm tofu or mash 1 can of chickpeas in a mixing bowl until chunky but not smooth. Leave a little texture!
Step 2: Add the Creamy Base
Stir in 1/4 cup vegan mayo, 1 tbsp Dijon mustard, and 1/4 tsp turmeric. Mix until combined.
Step 3: Add Flavor
Add 1/2 tsp black salt, 1/4 tsp garlic powder, 1/4 tsp black pepper, and salt to taste. Stir it in well.
Step 4: Add the Crunch
Stir in 2 tbsp finely chopped red onion, 2 tbsp chopped celery, and 1 tbsp chopped dill pickle if using.
Step 5: Assemble the Sandwich
Scoop onto your favorite bread—toast it if you like! Add lettuce if you want some crunch and freshness.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Stir before using—it can firm up a bit after chilling.
- Don’t freeze—it’ll mess with the texture.
🥪 Wrap-Up
If you’re craving a creamy, satisfying sandwich that just happens to be vegan—this is it. Try it with tofu or chickpeas and make it your own. When you make it, drop a comment and let me know what you think or ask a question. I’m always here for your kitchen wins!