Vegan “Egg” Salad

This is a simple, but delicious, recipe that every vegan should know how to make. I had an “egg” salad sandwich for lunch today, and it was so good! This salad only has five ingredients, plus some chopped veggies if you want to add them:

Both Magickal Broth Powder and Himalayan Black Salt (kala namak) are essential for making your tofu taste like egg salad. The kala namak contains a sulfur compound that adds eggy flavor, and it is a pinkish color despite its name. I couldn’t find it in any local stores, and had to order from Amazon. It makes a huge difference, so it is definitely worth ordering some:

Magickal Broth Powder provides a lot of flavor and saves you the time of adding a bunch of individual spices:

To make this “egg” salad, start by pressing your tofu:

Add the vegan mayo, Magickal Broth Powder, and pepper to a medium-sized bowl, and mix together:

Crumble your tofu and add it to the bowl. I already had mine crumbled for a photo, but you can just crumble it right into the mayo bowl:

Mix together:

Add 1/4 tsp kala namak and then mix it in. Taste and add more if needed:

Add finely chopped veggies and/or pickles if you want to, and mix again:

Make delicious sandwiches!



Vegan "Egg" Salad

Make lovely vegan "egg" salad with tofu!

Course Lunch
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 200 kcal
Author Deborah Mesdag


  • 14 oz Firm or Extra-Firm Tofu
  • 112 g (1/2 c) Vegan Mayo
  • 7 g (2 1/4 tsp) Magickal Broth Powder
  • 0.6 g (1/4 tsp) Black Pepper
  • 1.0 g (1/4 tsp) Kala Namak
  • 60 g (1/2 c) Finely Chopped Celery
  • 15 g (2 large) Green Onions
  • 30 g (1/4 c) Finely Chopped Bell Pepper or Sweet Pickles


  1. Drain the water off the tofu, then press the tofu.

  2. Mix the vegan mayo, Magickal Broth Powder, and black pepper together in a medium-sized bowl. Crumble the tofu into the bowl, and mix again.

  3. Sprinkle 1/4 tsp of kala namak over the mixture and fold it in.

  4. Add the chopped veggies and pickles if you are using them, and mix again.

  5. Make sandwiches!

Recipe Notes

The recipe has 200 calories per serving with regular vegan mayo. Using my light vegan mayo reduces the calories to 127 calories per serving.


3 thoughts on “Vegan “Egg” Salad”

  1. Thanks Deborah. I was only thinking will I ever enjoy a picnic again As I always made egg salad sandwiches. My favourite sandwich so I will try this must get some of that spice you said is it expensive? And you got it from amazon What else do you put it in ? Thanks so much. 🌼🌸🌻

      1. The black salt is worth every penny it costs. I use it in my tofu scrambles and in eggless quiches. I am fortunate and live in a big city with many international shops because we have so many middle eastern folks so I can get humongous bags very inexpensively.

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