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This Tofu βEggβ Salad Sandwich comes together in 5 minutes, uses pantry ingredients, is super easy. Vegan Egg-less Recipe. Quick Tofu Egg Salad Sandwich Breakfast or Lunch.
The other day, I wanted a really simple breakfast, so I crumbled up the tofu and added the general spices I would add to a scramble and served it in a sandwich with my spicy mustard dip.
Hubbs tried some and exclaimed.. ooh this is so much likeΒ scrambled eggs. I was like, why havenβt we done this before. Hubbs ate the whole bowl by himself and I had to make more..
This is a great base recipe, add crunchy veggies, cheese or other flavors to taste.
Now Β if only i could find a gluten-free vegan bread that looks that good.
More savory breakfast options from the blog.
- Chickpea Flour Vegan Omelet. Eggless Soy-free
- Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced Potatoes
- Savory Chickpea Flour Waffles; Pakora Waffles
- Tofu Scramble and Scramble Seasoning
- Savory Oats Hash -Indian Oats Poha Upma
Steps to make Vegan Tofu egg salad sandwich
scramble ready, dip ready, greens ready. Sandwich !
Toast the bread before making the sandwich if you like.
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5 minute Tofu "Egg" Salad Sandwich
IngredientsΒ Β
For the Tofu Salad
- 14 oz firm Tofu
- 1.5 Tbsp nutritional yeast
- 1/2 to 3/4 tsp turmeric
- 1/4 to 1/2 tsp Indian Black Salt Kala Namak
- 1/4 tsp or more chipotle pepper powder , or other hot chili powder
- 1/4 tsp paprika, optional
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp lemon juice
- 1 Tbsp scallions or cilantro
- 1/4 tsp or more freshly ground black pepper
- 1/4 tsp or more salt
- 1 to 2 tablespoons vegan mayo , or vegan yogurt or cashew cream
- Add 1/4 tsp dijon mustard , add 2 tbsp chopped celery for variation
For the Sandwich
- Bread Slices
- greens
- Spicy mustard, or vegan mayo
InstructionsΒ
- Press the Tofu between your hands to remove some not all excess liquid. Crumble the Tofu into a large bowl with your hands
- Add all the ingredients through cilantro and mix well. Taste and adjust to preference. Depending on your tofu(some brands need more flavors), you might need more of the spices, salt or lemon . Chill until ready to serve. Before serving, dress with a very liberal sprinkle of freshly ground pepper! and salt to taste. Tastes best after chilling for some time.
Make the Sandwich
- (Toast the slices if you like them toasted). Layer spicy mustard dip or dijon mustard or vegan mayo on the slice. Add greens, a good layer of tofu scramble salad. and serve.
Video
Notes
Use chickpea flour tofu or other Soyfree tofu instead.Β Nutritional information based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Iβm so glad I found this recipe. i was looking at others online and they all called for loads of vegan mayo, celery, celery salt, scallions or parsley, none of which I have. This is very budget friendly and simpler but full of flavor! This is perfect for days Iβm staving when I get home from work and am too tired to do anything
awesome!
Do you usually use silken tofu or regular tofu in your faux egg salad mixtures and scrambles?
firm tofu. silken gets a bit too mushy and easily becomes a dip consistency, but if you prefer that texture, use that.
Made this along with your whole wheat loaf recipe. Delicious!
This is really, really amazingly similar to real egg salad! The black salt and nutritional yeast is a must have for me. I left out the lemon juice, paprika and scallions (because they were either optional or I couldnβt be bothered) and it came so close to the texture and flavor of the egg salad I used to make, I couldnβt believe it! I thoroughly enjoyed it open faced on a piece of toast. Thank you for this little gem.
Awesome! so glad you loved it!
This dish is so incredibly easy and flavorful! My non-vegans love it as well. The cilantro is the perfect top off ingredient. Thanks so much!
This tastes amazing even without the black salt. I used the celery, cilantro, dijon mustard, a dab of vegan mayo, and for the paprika/chili powder I used smoked paprika and cayenne. I didnβt have any black salt on hand and am not particularly fond of eggs, so it worked out fine for me. The depth of flavor is astonishing, so yummy! Thank you for sharing.
This recipe is so good! I have been making it all the time and my family loves it too. Thank you so much , youβre brilliant !
Thats awesome!
I love this tofu egg salad. Iβm not a vegan nor vegetarian, but I still make it and love it. Tastes great with coconut bacon also. Iβve been making this couple times a month. Thanks for this recipe.
Awesome! Great idea to use with coconut bacon!
Will this taste good if kept overnight in the refrigerator. I would like to make it the previous evening and take it to work the next day stuffed in pita bread.
yes it tastes even better if chilled for a bit, so overnight will work well.
As a non-vegan egg salad addict who has started to feel bad about all those male chicks, I tried making this tonight and it was AMAZING. I couldnβt stop licking the mixing fork! The taste difference between this and real egg salad is slight β as little as youβd find between egg salad by two different cooks.
I omitted a couple of ingredients because I didnβt have them on hand and was eager to try it right away: onion powder, scallions/cilantro, and nutritional yeast. From what I understand, the nutrional yeast would give it an even creamier and richer flavor (?), but it was still pretty creamy as is. Iβm sure your original version is better (and Iβm looking forward to trying it after a trip to the store), but if anyone else out there is missing a few things, definitely still give it a shot. Just donβt skip the kala namak β it tastes so much like eggs itβs eerie.
I was able to find kala namak at a local Indian restaurant/market. It was $1.50 for 3.5 ounces.
Awesome! exactly. you basically just need some fresh tofu and kala namak and you can build the salad from there to preference. π
nutritional yeast adds a cheesy flavor.