Name: Vegan Egg Salad Sandwiches with Avocado Spread Recipe
Prep time: 25 min
Total time: PT-490317H33M54S
Cuisine: Vegan
Ingredients: 1 (14-ounce/400g) block firm tofu, drained; ¼ cup + 1 tablespoon (70g) vegan mayo; 2 teaspoons sweet pickle relish or dill relish; 3 tablespoons nutritional yeast; 2 teaspoons Dijon mustard; ½ teaspoon kala namak (Indian black salt); ¼ teaspoon ground turmeric; ¼ teaspoon sweet or hot paprika; Freshly cracked black pepper, to taste; 1 tablespoon capers, drained; ¼ cup (24g) roughly chopped scallions (light green and white parts only, or chives); ¼ cup (5g) tightly packed fresh dill leaves, roughly chopped; Kosher salt or sea salt, as needed; ¼ cup (30g) very finely diced red onion (optional); 1 medium or large ripe avocado; Salt and pepper, to taste; A couple squeezes of lemon juice; A squeeze of Dijon mustard (optional, to taste); 8 slices of bread of choice; Sandwich fixings such as lettuce leaves, cucumber ribbons or slices, sliced tomatoes, pickles or pickled red onions

Introduction

This vegan egg salad is a delicious plant-based alternative to the classic dish, using firm tofu and flavorful seasonings to mimic the creamy, tangy texture you love. Ready in just 20 minutes, it’s perfect for sandwiches or a light lunch. Fresh herbs and a hint of kala namak give it an authentic, savory taste.

A close-up of a thick sandwich on a white marbled surface, showing four main layers between two slices of crusty bread with a golden-brown bubbly texture; the bottom layer is a creamy green spread, above it is a layer of thinly sliced red radishes, followed by neatly folded vibrant green lettuce leaves, and on top is a chunky yellow tofu scramble mixed with green herbs. The sandwich is held together by a skewer looped at the top and placed on a wooden board with scattered chopped chives around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14-ounce/400g) block firm tofu, drained

¼ cup + 1 tablespoon (70g) vegan mayo

2 teaspoons sweet pickle relish or dill relish

3 tablespoons nutritional yeast

2 teaspoons Dijon mustard

½ teaspoon kala namak (Indian black salt)

¼ teaspoon ground turmeric

¼ teaspoon sweet or hot paprika

Freshly cracked black pepper, to taste

1 tablespoon capers, drained

¼ cup (24g) roughly chopped scallions (light green and white parts only) or chives

¼ cup (5g) tightly packed fresh dill leaves, roughly chopped

Kosher salt or sea salt, as needed

¼ cup (30g) very finely diced red onion (optional)

1 medium or large ripe avocado

Salt and pepper to taste (for avocado spread)

A couple squeezes of lemon juice (for avocado spread)

A squeeze of Dijon mustard (optional, for avocado spread)

8 slices of bread of choice

Sandwich fixings: lettuce leaves, cucumber ribbons or slices, sliced tomatoes, pickles or pickled red onions

Instructions

Step 1: Prepare the tofu by slicing it lengthwise into 4 slabs. Cover with a thin dish towel or paper towels and weigh down with a heavy cookbook or use a tofu press. Press for 20 minutes, changing towels if needed. Then, slice each slab lengthwise into about 8 slivers, creating 32 slivers total. Cut each sliver into pea-sized cubes.

Step 2: Make the dressing by whisking together vegan mayo, relish, nutritional yeast, Dijon mustard, kala namak, turmeric, paprika, and black pepper in a large bowl.

Step 3: In a food processor, pulse the capers, scallions, and dill until well mixed but still chunky. Alternatively, finely chop them by hand.

Step 4: Add the tofu cubes and caper mixture to the dressing. If using red onion, stir it in as well. Gently coat the tofu, taking care not to crush the cubes. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 30 minutes to let flavors meld.

Step 5: Just before serving, prepare the avocado spread by mashing the avocado with a fork in a bowl. Season with salt, pepper, lemon juice, and optional Dijon mustard to taste. Adjust seasoning as needed.

Step 6: Lightly toast the bread slices using your preferred method—toaster, broiler, or pan with a little oil.

Step 7: Assemble the sandwiches by spreading avocado on one bread slice, adding your desired sandwich toppings, then a generous scoop of vegan egg salad. Top with the second bread slice. Serve with pickles or your favorite sides.

Tips & Variations

Pressing the tofu well is key to achieving the best texture and flavor absorption.

Kala namak (black salt) adds an eggy flavor — if you can’t find it, use regular salt but the taste will be less authentic.

For a spicier twist, add a pinch of cayenne or a dash of hot sauce to the dressing.

Try swapping scallions and dill for chives and fresh parsley if preferred.

If avoiding raw onion, omit the red onion or soak finely diced pieces briefly in cold water to mellow the flavor.

FAQs

Can I use silken tofu instead of firm tofu?

Firm tofu works best for this recipe because it holds its shape and mimics the texture of chopped eggs. Silken tofu is too soft and will result in a mushy salad.

What is kala namak and why is it used?

Kala namak, or Indian black salt, has a sulfurous, egg-like flavor that enhances the taste of this vegan egg salad. It’s key to replicating the savory flavor of eggs in vegan recipes.