Healthy Vegan Egg Salad

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted for only whole foods plant-based ingredients. 

We love savory breakfasts, not to mention quick savory recipes. The all-time favorite is this 5-minute Oil-free Hummus, but we love to mix it up with some 5-minute Tofu Cream Cheese or with some Smokey Roasted Eggplant Dip. If we have a little bit more than 5 minutes, we love to make our Savory French Toast with Bruschetta. Or roll up some veggie-packed Cream Cheese Pinwheels.

The best substitute for eggs

To make classic egg salad you obviously need diced boiled eggs and a creamy dressing made of mashed boiled egg yolks, mayonnaise, mustard, and spices. However, in a vegan version what is the BEST plant-based ingredient to mimic boiled eggs?

I have to say that the best one to mimic the unique texture of eggs is definitely TOFU! Boiled eggs have a very similar spongy texture to firm tofu. There is really nothing else out there that has such a spongy texture. I even dare to say that one of my favorite ways to enjoy tofu is in a vegan egg salad. 🙂

But what else do you need to make the taste egg-like as well? 

The not-so-secret ingredient is BLACK SALT aka Kala Namak. You can read more about what black salt is here.  

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Ingredients of our healthy tofu egg salad

Making a vegan egg salad is even quicker and easier than making the original one. Apart from tofu, you need 9 ingredients and at most 15 minutes to make a creamy, tangy, egg-like dressing. We added all these ingredients to make sure that this egg salad is the closest to the one we remember and the healthiest it can be. 

• tofu (drained)
• cashew nuts (soaked)
• dairy-free milk
• onion
• nutritional yeast
• fresh lemon juice
• mustard
• spices (black salt, garlic powder, turmeric, salt, and pepper) 

How to make Vegan Egg Salad Sandwich?

Prepare the ingredients

Soak cashews overnight or for 5-10 minutes in boiling hot water. Peel and chop a small onion. Squeeze some lemon juice. Unpack and drain your tofu. Press it for 10 minutes to get rid of any excess moisture. Finally, cut your tofu into cubes. 

Make a creamy dressing

Take a tight but tall container and add the soaked cashews, the nutritional yeast, the dairy-free milk, the chopped onion, the nutritional yeast, the fresh lemon juice, the mustard, and the spices (photo #1) and blend them with a hand blender until smooth and creamy (photo #2). When your dressing is ready, mix it gently with the tofu cubes (photo #3). That was all! It is ready!

Top tips to make perfect egg salad

• Creamy or creamier – Depending on the batch you make and the size of your kitchen appliances, you can use a food processor, a hand blender or a high power blender to make the creamy dressing. We used our hand blender to make a 4-serving vegan egg salad and the result is was creamy enough for our taste buds. 

Tofu Egg Salad Flavors and Toppings

The most common and popular add-ins are definitely

• spring onion or chives,
• fresh dill or fresh parsley

However, there are other things you can try if you feel like spicing it up a bit. We were thinking of…

• diced avocado
• chopped celery
• finely grated horseradish
• chopped pickles
• chopped olives
• shaved carrots
• hot sauce

Let us know in the comments what is your favorite flavors and topping!

What to eat with Vegan Egg Salad?

You can eat this tofu egg salad like any other spread.

• breakfast sandwiches – I love a good old egg salad sandwich with lettuce or other leafy greens like spinach or arugula. I also like to add tomato or avocado slices to make it even more veggie-packed. 
• vegan tea sandwiches for brunch – Tiny, thinly sliced crustless bread with egg salad and chives.
• finger food or appetizer – Stuff raw tomatoes with egg salad or use thick cucumber slices instead of bread and you have yourself some healthy appetizer. 
• tortilla roll-ups – Spread a generous amount of egg salad on a tortilla wrap and add leafy greens and chopped spring onion or chives and tightly roll them up and eat it or slice them into pinwheels.

Let us know your favorite combination in the comments!

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FAQs and Substitutions

Why do you need to soak cashews?

First, it breaks down the phytic acid and enhances nutrient absorption for better digestion. Second, easier to blend and work with. If you have a high power blender, you only need like 5 minutes in hot water to soften them up a bit. – source

Can you use roasted and/or salted cashews?

Yes and yes. Roasted cashew tastes awesome. If you have only salted cashews on hand, no worries wash the salt off with a sieve and strainer and you are good to go.

How to store tofu egg salad?

You can easily store it in the fridge in an airtight container for a week without any problem.

Can you freeze vegan egg salad?

Yes, you can. We recommend that you freeze them in smaller batches, so it can be easily thawed.

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More quick recipes

You can browse our vegan and gluten-free lunch and dinner recipe gallery or see all recipes using tofu or check out

• Hearty Marinara Sauce
• Easy Cashew Alfredo Sauce
• 5-minute Tofu Cream Cheese
• Dairy-free Sour Cream
• 5-minute Oil-free Hummus