Tofu Egg Salad Sandwiches
In short: Crumbled tofu mixed with vegan mayonnaise, mustard, turmeric and crunchy celery makes a no-cook egg-style sandwich filling for lunch or picnics. It takes about 35 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 0 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Egg salad sandwiches have a loyal following, and tofu copies the look and soft crumble of chopped eggs remarkably well. Turmeric supplies the yellow color, mustard and pickles bring the sharpness, and celery adds crunch. There is no cooking at all, so it is ready in about 35 minutes including chilling, and keeps in the fridge for days. Pile it into soft bread with lettuce and tomato, or serve it on crackers and in lettuce cups.
Instructions
- Pat the tofu dry with a clean towel, and press out any extra water by squeezing the block gently over the sink.
- Crumble the tofu into a bowl in pieces about the size of chopped egg, leaving some larger lumps.
- Stir the mayonnaise, mustard, nutritional yeast, turmeric, garlic powder, lemon juice, salt and pepper in a small bowl until smooth and evenly yellow.
- Fold the dressing into the tofu with the celery, spring onions and pickled cucumbers. Taste and add the black salt for an egg-like flavor, if you like.
- Chill the filling for at least 20 minutes so the flavors come together.
- Spread the filling over four slices of bread, add the lettuce and tomato, and top with the other slices. Cut in half and serve.
Tips
- Mash roughly rather than blending. The uneven chunks are what make it look and feel like real egg salad.
- Add a spoonful of capers, chopped dill or a pinch of curry powder to change the flavor. Toasting the bread keeps the sandwich from getting soggy.
Questions and answers
How long does tofu egg salad keep?
It lasts 4 to 5 days in a sealed container in the fridge. Assemble the sandwiches shortly before eating so the bread stays fresh.
Can I use soft or silken tofu?
Firm or extra-firm tofu gives the best texture. Soft or silken tofu is too wet and turns the filling into paste.
Is black salt necessary?
No. It only adds a sulfurous, egg-like smell. The salad tastes good with plain salt, and you can add a little seaweed flake instead if you want a hint of the sea.
How long does it take to make Tofu Egg Salad Sandwiches?
About 35 min in total: 35 min of preparation and 0 min of cooking.
How many calories are in Tofu Egg Salad Sandwiches?
About 385 kcal per serving, with 19 g of protein, 39 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 39 g |
| Fat | 17 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
