Easy Vegan Tofu Salad Sandwich Recipe (Egg Free)

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If you're looking for a healthy and delicious sandwich, look no further than this Vegan Tofu Salad Sandwich recipe! Tofu is an excellent source of protein and, when mixed with chopped vegetables and a secret ingredient, makes for a tasty and satisfying meal.

Do you love a good, satisfying sandwich? You'll love this tofu salad sandwich, a vegan variation of the traditional egg salad sandwich! Try it with homemade coconut bacon!

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Ingredients
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How to Make This Tofu Salad Sandwich
Expert Tip
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This sandwich is perfect for a quick and easy meal. Plus, it's loaded with healthy ingredients and is a great way to get protein.

My Vegan Chickpea Tuna Salad inspired this sandwich; I wanted to make a vegan alternative to an egg salad sandwich I grew up eating often. Another sandwich that's delicious and quick to make is this Vegan Caprese Sandwich.

Try my Vegan Southwestern Tofu Scramble or Mushroom Vegan Egg Scramble for more delicious tofu recipes with an eggy flavor. Serve with a side of Air Fryer Breakfast Potatoes or Baked Sweet Potato Fries.

Ingredients

Here are the simple pantry ingredients to make this easy tofu salad sandwich. Read on to learn about the secret ingredient!

15 oz organic firm tofu, pressed and drained - I find this tofu in the refrigerated part of the grocery store. For this recipe, I used the Wildwood brand. You can use extra-firm tofu as well. If you thaw frozen tofu, it will not be the correct texture for this recipe. Shelf-stable tofu or soft tofu is too soft.
Celery, diced - for a fresh crunch.
Vegan mayo - I've used Vegenaise for years, even before I went vegan. My favorite is the one with grapeseed oil.
Green onion, sliced - for flavor and texture
Relish - use your favorite quality relish or sweet relish. I love Bubbies kosher dill relish.
Dijon mustard - I love the flavor and color for this recipe.
Kala namak - Kala namak is a black Himalayan salt with a distinctive sulfurous, pungent smell; adding it to tofu gives it the taste of eggs. This is the secret ingredient to giving this tofu salad its eggy flavor. Kala namak is known as Indian black salt, although the color is muted pinkish grey rather than black. It's easy to order online or you can look for it at your local Indian grocery stores.
Ground turmeric - for color and flavor
Bread of choice, toast if desired - for serving. I used homemade bread (sourdough) for this recipe. You see four slices of bread instead of six since I made two sandwiches!
Green leaf lettuce - for serving
Radishes, sliced - for serving
Freshly ground pepper - optional; start with a small amount and adjust to taste (not pictured).

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements and recipe instructions.

Substitutions

Lettuce - instead of green leaf lettuce, you can use romaine lettuce or spinach.
Gluten-free - use gluten-free bread instead of sourdough or whole wheat bread to make this gluten free.
Kala namak - feel free to use fine sea salt, such as Himalayan pink salt, instead.
Dijon mustard - feel free to use any mustard of your choice.
Low-fat - use low-fat vegan mayo or reduced fat vegan mayonnaise.
Lemon juice - you can use lime juice or apple cider vinegar instead.

This tofu sandwich filling is delicious with my vegan burger buns!

Variations

Without bread - Try this tofu salad on a bed of lettuce with diced tomatoes and onions mixed in. Stir in beans to make it more filling, or have it with a side of baked sweet potato fries or air fryer breakfast potatoes.
Soy-free - if you don't have tofu or don't consume tofu, try this recipe with a 15-oz can of butter beans, drained and rinsed. You can mash the beans the same way you would with tofu. Try this Vegan Chickpea Tuna Salad recipe for another soy-free option.
Spicy - add red chili pepper flakes to the mixture or freshly ground black pepper. Try adding sliced pickled jalapeno! Or use spicy mustard.
Deluxe - add guacamole or pickled red onions. My friend Ana has a wonderful Mexican pickled onions recipe.
Relish - swap out relish for prepared horseradish.
Sprouts - add alfalfa sprouts or radish sprouts, or any sprouts you wish.
More protein - stir in black beans or a can of rinsed and drained butter beans.
Nutritional yeast - add 1 tablespoon of nutritional yeast.

How to Make This Tofu Salad Sandwich

It's easy to make this simple vegan egg salad sandwich.

The recipe starts with drained and pressed tofu. Here's how to do it; no special equipment is required, like a tofu press. But if you have one, feel free to use it.

Drain the Tofu

Always wash your hands first! Cut open the tofu container, drain, and rinse the block of firm tofu. Here's how I do it:

Step 1: On a cutting board, cut the block of tofu into four equal pieces and lay them on a dinner plate.
Step 2: Place another dinner plate on the tofu (like a tofu sandwich with plates instead of bread).
Step 3: Top the upper plate with a clean kitchen towel and place a heavy Dutch oven on top, or something equivalent, like a cast-iron pan, or even a stack of heavy cookbooks. Let rest for 10 to 15 minutes.
Step 4: Remove the heavy items and tilt the plates over the sink, draining the liquid. Flip the tofu over and repeat the process with the heavy items on top. Pressing the tofu usually takes 20 to 30 minutes, but you can do this ahead of time.
Step 5: Crumble the tofu in a medium bowl by hand or mash it with a fork or potato masher.

Combine the Ingredients

Step 1: Combine vegan mayonnaise, Dijon mustard, relish, lemon juice, kala namak, and ground turmeric powder, and add to a large bowl.

Step 2: Add the crumbled tofu, celery, and green onion to the bowl.

Step 3: Combine the ingredients thoroughly. Taste and adjust the seasoning; add more salt or lemon juice if needed. Add freshly ground black pepper if desired. Let rest for 15 to 30 minutes to let the flavors meld.

Assemble the Vegan Tofu Salad Sandwich

Step 4: Set a slice of bread on a plate, add sliced radish and lettuce, and top with sandwich filling to make the sandwich. Top with pickled onions, if desired, and another slice of bread. Repeat with the other slices of bread. Enjoy!

Hint: To save time, press the tofu the night before and make the sandwich filling the night before.

Expert Tip

Let the tofu mixture sit for at least 30 minutes or overnight for the flavors to meld for best results.

Tofu Salad Sandwich on White Platter with Grey Napkin

Recipe FAQs

How do I store this vegan tofu sandwich?

Place any leftover salad in an airtight container. Store the wet ingredients (lettuce, radishes, and tofu filling) separately from the dry ingredients (bread) in the fridge, and combine when ready. Good for 2 to 3 days.

Can I freeze this vegan tofu salad?

The sandwich filling doesn't stand up well to freezing.

Do I have to cook tofu to make this vegan tofu sandwich?

No, you do not have to cook tofu to make this tofu sandwich. The tofu sold at grocery stores comes already cooked since tofu is made from soybeans that have been boiled to make soy milk.

If you try this recipe or any other recipe here on Resplendent Kitchen, please leave a star rating and let me know what you think in the comments below. I love hearing from you!

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5 from 184 votes (173 ratings without comment)

Ingredients

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