Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep.

Prep Time: 10 mins

Total Time: 10 mins

Servings: 4


For the vegan egg salad:

  • 1 block (454g) medium-firm tofu, drained and patted dry
  • 6 tablespoons vegan mayonnaise
  • 2 tablespoon nutritional yeast
  • 2 teaspoon yellow mustard
  • 2 green onions, chopped
  • 3/4 teaspoon black salt
  • 1/4 teaspoon turmeric
  • salt and pepper to taste (optional)

To make sandwiches:

  • 8 slices bread (gluten-free if preferred)
  • 4 lettuce leaves


  • To make the vegan egg salad: chop the tofu into small cubes.
  • Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
  • To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.


*Nutrition is based on one serving of the vegan egg salad without bread and lettuce. One serving is ┬╝th of the recipe.

*Vegan egg salad can be made ahead of time and stored covered in the fridge for 2 – 3 days. If it looks watery, just give it a gentle stir to reincorporate.