This Tofu “Egg” 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 like scrambled eggs. I was like, why haven’t we done this before. Hubbs ate the whole bowl by himself and I had to make more. So I took pictures of my sandwich and was hoping to post it today by 11 am.
And then this is what happened. It was game day today, so in general the anxiety level in the house was up. After 2 attempts at a walk, chewie finally did make it a few blocks in the crazy thunderstorms. Everyone was soaking wet. Around 10:30, hubbs was irritated at the stuff sitting here and there in the kitchen and living area (remnants from general saturday and cooking), so I postponed the post write up and chewie’s bath and we put things back and cleaned up to ease the rising stress. Then chewie got a warm bath in the kitchen sink and everyone was happy, clean and calmer.
Or so we think. We ate some PB bowls through the disappointing first two quarters. Chewie sensing the energy, promptly went upstairs to catch a calm nap. I had my shower and used conditioner instead of shampoo and realized after I was done, so I had another shower. With the frustration in the house, I couldn’t get myself to do anything else but watch the game. And then everything just turned in the last 3 minutes. Like OMG, that was some game! Overtime was even more fabulous! Super bowl here we come.
After all that yelling and jumping, I needed a power nap or two. Now I am back awake with tired eyes which most likely will not be reading much today or tomorrow. Anywho, make this super easy tofu salad! and please excuse ramdom spelling errors that I will correct tomorrow.
This is a basic recipe, add veggies and flavors to taste.
Now if only i could find a gluten-free vegan bread that looks that good.
More savory breakfast options from the blog.
Chickpea Scramble, Tofu Scramble, Tempeh Scramble and more
Steps:
scramble ready, dip ready, greens ready. Sandwich !
Toast the bread before making the sandwich if you like.
5 minute Tofu "Egg" Salad Sandwich
Ingredients
For the Tofu Salad
- 14 oz (396.89 g) 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 (0.25 tsp) or more chipotle pepper powder or other hot chili powder
- 1/4 tsp (0.25 tsp) paprika optional
- 1/4 tsp (0.25 tsp) garlic powder
- 1/4 tsp (0.25 tsp) onion powder
- 1/2 tsp (0.5 tsp) lemon juice
- 1 Tbsp scallions or cilantro
- 1/4 tsp (0.25 tsp) or more freshly ground black pepper
- 1/4 tsp (0.25 tsp) or more salt
- add 1 Tbsp vegan mayo or dijon mustard for variation
- add 2 tbsp chopped celery for variation
For the Sandwich
- Bread Slices
- greens
- Spicy mustard or vegan mayo
Instructions
- 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. 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.
Notes
use cooked chickpeas, mash them up, use a good amount of vegan mayo to make them moist Nutritional information based on one serving
Nutrition
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Shonalika says
January 19, 2015 at 4:41 amOooh that looks amazing! I’ve never used kala namak though I’ve heard about it quite a few times, its supposed to have a very distinctive flavour. If it can make a vegan scramble taste even MORE like eggs then I’m definitely doing to have to try it out:D
Janne Swearengen says
January 19, 2015 at 3:55 pmThis sounds wonderful but how did it get to be so high calories and fat? I am assuming that you counted the bread. What would be a serving size of just the tofu egg salad and that calorie count?
Richa says
January 19, 2015 at 10:33 pmthe plugin uses something in the background. Sometimes it messes up the totals.
its close to the what 14 oz firm tofu would be, 70 cal, 4 gm protein http://www.nasoya.com/products/organic-non-gmo-tofu/firm-tofu
Richa says
January 19, 2015 at 10:34 pmjust the salad would serve 2 to 4 depending on the sides
Jona says
January 20, 2015 at 1:32 amHi Richa,
Your blog looks fabulous. I just bought the Kala Namak yesterday and I’m about to use it this week for the very first time so this recipe is just-on-time for me. I will start with the basics, like scrambled eggs itself, but as soon as I’ll find some vegan gluten free bread in here as well I definitely have to try make this sandwich. It looks absolutely amazing! What is your favourite recipe with black salt? Do you use it just for scrambled eggs or is there any other way how to work with it? As I said, I haven’t tried it yet, and since you claim that you and the salt are both from India, you seem like the right person to ask 🙂
Richa says
January 21, 2015 at 1:57 pmYou can use it for chickpea or tofu omelets, or savory pancakes. It also uses in curry sauces to make them tangy. or used in a spice blend called chaat masala, that is sprinkled over fruits and served as a fruit salad. the black salt instantly makes the mouth water. you can add it to potatoes or other vegetable sides for a sour flavor profile.
Jona says
January 27, 2015 at 4:46 amWow! That’s quite a lot of tips, thank you ! I’ve already thought about the omelettes, but wouldn’t probably got the rest of the ideas. Well my must-try list is getting bigger and bigger haha. Thank you very much, Richa, I trully appreciate it xx
Annie says
January 20, 2015 at 4:54 amHaha – oh, Richa! Some days are just like that, aren’t they? Sounds like everything came together nicely, though. This yummy sandwich reminds me so much of my mom’s egg salad sandwiches – minus the eggs, of course ;-)!
Richa says
January 21, 2015 at 2:02 pmi took the next day to calm down as well. that game was so crazy awesome. watch the highlights:) one last game day left, i hope i can survive that one 🙂
Staci says
January 20, 2015 at 9:16 pmThis is the first recipe I’ve tried from your blog, and it was delcious! My husband and I ate this for dinner last night. I omitted the black salt because I can’t find it in South Africa. Our sandwiches contained homemade siracha mayo, lettuce, tomato and avocado, it was fantastic! Thanks for the recipe!
Richa says
January 21, 2015 at 2:02 pmyay! awesome! sounds fantastic!
Lovlie says
January 24, 2015 at 11:55 pmI am so notorious for postponing posts because of the write up. I have folders of recipes that are waiting for write ups. *sigh* This sandwich looks great! I also have not yet made the tofu egg salad. I used to love egg salad back in the pre-vegan days. It’s probably time I made this. 🙂
Dara says
January 26, 2015 at 6:19 pmI just made this today. I had to special order the Indian Black Salt, and when it finally arrived, I wasted no time. This recipe is AMAZING! I used the Dijon instead of vegan mayo, since mustard adds no real nutritional harm. I don’t really remember what egg salad tastes like, but I remember what eggs smell like, and the black salt really does it. I put some chopped celery in for crunch, and slapped some on bread, without anything else, and it was really, very good. I have been ethically vegan for over 14 years, Richa, and your recipes are some of the best I have ever made. Keep ’em coming. You’re awesome!
Richa says
January 26, 2015 at 10:56 pmyay! so glad you ordered it and made this. the salt makes such a big difference. I am so glad you like the recipes :)) xoxo
Jeremy says
February 26, 2015 at 7:10 pmMade this tonight. Tastes great! I didn’t have black salt, so I substituted bragg’s kelp seasoning. Love the dish and love the site.
Rachida says
March 15, 2015 at 11:13 amOooohhh I am so going to try this! Thank you so much for sharing 🙂
http://www.veganbrussels.com
xxx
Kim says
July 7, 2015 at 11:43 amthis is so simple and so good. Do not skip the kala namak.
CC says
July 24, 2015 at 7:35 pmAs 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 couldn’t stop licking the mixing fork! The taste difference between this and real egg salad is slight — as little as you’d find between egg salad by two different cooks.
I omitted a couple of ingredients because I didn’t 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. I’m sure your original version is better (and I’m 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 don’t skip the kala namak — it tastes so much like eggs it’s eerie.
I was able to find kala namak at a local Indian restaurant/market. It was $1.50 for 3.5 ounces.
Richa says
July 24, 2015 at 7:40 pmAwesome! exactly. you basically just need some fresh tofu and kala namak and you can build the salad from there to preference. 🙂
nutritional yeast adds a cheesy flavor.
Shobhana R says
November 4, 2015 at 7:11 amWill 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.
Richa says
November 4, 2015 at 10:09 amyes it tastes even better if chilled for a bit, so overnight will work well.
:D says
March 14, 2016 at 4:48 amI love this tofu egg salad. I’m not a vegan nor vegetarian, but I still make it and love it. Tastes great with coconut bacon also. I’ve been making this couple times a month. Thanks for this recipe.
Richa says
March 14, 2016 at 10:59 amAwesome! Great idea to use with coconut bacon!
Gina says
April 28, 2016 at 12:01 pmThis recipe is so good! I have been making it all the time and my family loves it too. Thank you so much , you’re brilliant !
Richa says
April 28, 2016 at 1:15 pmThats awesome!
Anne M. says
June 22, 2016 at 12:25 pmThis 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 didn’t 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.
Taya says
November 16, 2016 at 11:06 amThis 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!
Andrea says
March 22, 2017 at 1:38 pmThis 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 couldn’t be bothered) and it came so close to the texture and flavor of the egg salad I used to make, I couldn’t believe it! I thoroughly enjoyed it open faced on a piece of toast. Thank you for this little gem.
Richa says
March 22, 2017 at 3:41 pmAwesome! so glad you loved it!
Evan says
July 11, 2017 at 10:49 amMade this along with your whole wheat loaf recipe. Delicious!
Katherine D Emerson says
February 9, 2018 at 6:34 pmDo you usually use silken tofu or regular tofu in your faux egg salad mixtures and scrambles?
Richa says
February 9, 2018 at 6:40 pmfirm tofu. silken gets a bit too mushy and easily becomes a dip consistency, but if you prefer that texture, use that.
EMILYC773 says
September 5, 2018 at 11:51 amI’m 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 I’m staving when I get home from work and am too tired to do anything
Richa says
September 5, 2018 at 12:06 pmawesome!
Sue says
December 20, 2018 at 3:26 amRicha, so the tofu is raw crumbled with the spices etc? I’ve seen references to cooked ‘scrambled eggs’ with similar ingredients, but not seen it raw as a salad. Sounds nice though – might make this over the Festive Period (along with Lentil and Quinoa loaf for the centrepiece).
Richa says
December 20, 2018 at 9:50 amyes it is raw. if you cook it the tofu flavor gets stronger. It works in scrambles where there wouldbe even more herbs and spices. Here its a cold salad
Mina says
May 18, 2019 at 12:57 pmBest Tofu Egg Salad on this planet. Amazing! If you want to replicate taste of egg salad don’t leave out the black salt (kala namak).
Richa says
May 18, 2019 at 2:38 pmYes indeed!
W says
September 7, 2019 at 8:33 amI used your recipe for my first time preparing tofu today because it looked easy and delicious – so glad I did! I was kind of intimidated by tofu and it had been sitting in my fridge for a while; I am transitioning to a plant based way of eating so I am basically re-building my whole diet. I was totally unfamiliar with eating anything with tofu. This recipe was just so easy and in the end it tastes just like egg salad. I was blown away. I ate it on an Ezekiel english muffin and on the side with some spinach. I really am going to have no problem sticking to this new diet with delicious meals like this. 🙂 Thank you for giving me such a fantastic introduction to tofu!
Richa says
September 7, 2019 at 11:23 amAwesome!
Gail says
September 18, 2019 at 8:50 pmHas a nice flavor but it doesn’t taste anything like eggs or egg salad to me.
Richa says
September 18, 2019 at 10:27 pmDid you add some kala namak?