Tofu and Chickpea Vegan "Egg Salad"

Vegan egg salad sandwich made with mashed chickpeas and crumbled tofu, mixed with vegan mayo, mustard, relish, and a hint of black salt. The salad is served on fresh sandwich bread with crisp lettuce and tomato, offering a plant-based twist on a deli classic.

Craving a classic egg salad but skipping the eggs? This tofu and chickpea version nails the creamy, savory flavor and satisfying texture of traditional egg salad—without the hard-boiled hassle. The secret? A pinch of black salt (aka kala namak) for that signature sulfur-y flavor.

Why You’ll Love This Vegan Egg Salad

• Packed with protein from tofu and chickpeas

• Tastes just like the real thing (thanks to black salt!)

• Comes together in under 30 minutes

• Perfect for sandwiches, wraps, or scooping with crackers

Why You’ll Love This Egg Salad

• Loaded with nutrient-dense greens and antioxidant-rich blueberries

• Easy to prepare and ready in just 20 minutes

• Perfect for spring and summer gatherings

• Naturally vegetarian and easy to make dairy-free

Ingredients You’ll Need

• 8 oz extra firm tofu, lightly pressed and crumbled

• 1/2 cup drained chickpeas, lightly mashed with a fork

• Vegan mayo (amount to taste)

• Yellow mustard (amount to taste)

• Relish (your favorite variety!)

• Tiny pinch of black salt (aka kala namak)

• Optional: minced garlic

• Salt and pepper, to taste

How to Make It

Step 1:

Prep the Chickpeas and Tofu. In a medium mixing bowl, use the back of a fork to gently mash the chickpeas. You want a mix of creamy and chunky textures to mimic the yolk of a hard-boiled egg.

Next, press the tofu gently between paper towels to remove excess moisture. Crumble it into the bowl—aim for slightly larger pieces, as they’ll break down more when mixed.

Step 2:

Mix It All Up. Add a pinch of black salt (start small—a little goes a long way!) and your desired amounts of vegan mayo, mustard, and relish. Stir to combine. Taste and season with additional black salt, salt, pepper, or garlic as needed.

Step 3:

Serve and Enjoy. Pile high onto toasted bread with lettuce and tomato, or enjoy it with crackers or in a lettuce wrap. Bonus tip: save the aquafaba (chickpea liquid) for use in other recipes, like frothy maple coffee!

Final Thoughts

After 22 years of being plant-based, I can confidently say: this is the one. It hits all the right notes with texture, flavor, and nostalgia. If you try it, don’t forget to tag me @plantbasedgingr so I can see your creations!