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5 Minute Tofu Egg Salad Sandwich Recipe

January 18, 2015 By Richa 36 Comments

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.

Jump to Recipe   

Tofu Egg Salad Sandwich | Vegan Richa

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. 

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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.

Tofu Egg Salad Sandwich | Vegan Richa

Now  if only i could find a gluten-free vegan bread that looks that good. 

Tofu Egg Salad Sandwich | Vegan Richa

More savory breakfast options from the blog. 

Fluffy chickpea flour Omelets, spinach quinoa omelet, Cauliflower Chickpea flour pancakes, Vegetable Omelet, Lentil Mung Bean Omelet and more. 

Chickpea Scramble, Tofu Scramble, Tempeh Scramble and more

Steps:

scramble ready, dip ready, greens ready. Sandwich !

Tofu Egg Salad Sandwich | Vegan Richa

Toast the bread before making the sandwich if you like. 

Tofu Egg Salad Sandwich | Vegan Richa

 

 

5 from 10 votes
Print
5 minute Tofu "Egg" Salad Sandwich
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
This Tofu Egg Salad Sandwich comes together in 5 minutes, uses pantry ingredients, is super easy. Vegan Egg-less Recipe. Quick Breakfast or Lunch
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 177 kcal
Author: Vegan Richa
Ingredients
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
  • 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
US Customary - Metric
Instructions
  1. Press the Tofu between your hands to remove some not all excess liquid. Crumble the Tofu into a large bowl with your hands
  2. 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
  1. (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.
Recipe Notes

for variation: Add celery, dill pickle and vegan mayo.
use cooked chickpeas, mash them up, use a good amount of vegan mayo to make them moist

Nutritional information based on one serving

Nutrition Facts
5 minute Tofu "Egg" Salad Sandwich
Amount Per Serving (2 g)
Calories 177 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 428mg 18%
Potassium 488mg 14%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 16g 32%
Vitamin A 8.2%
Vitamin C 2.7%
Calcium 6.8%
Iron 16.7%
* Percent Daily Values are based on a 2000 calorie diet.

Tofu Egg Salad Sandwich | Vegan Richa

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Comments

  1. Shonalika says

    January 19, 2015 at 4:41 am

    Oooh 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

    Reply
  2. Janne Swearengen says

    January 19, 2015 at 3:55 pm

    This 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?

    Reply
    • Richa says

      January 19, 2015 at 10:33 pm

      the 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

      Reply
    • Richa says

      January 19, 2015 at 10:34 pm

      just the salad would serve 2 to 4 depending on the sides

      Reply
  3. Jona says

    January 20, 2015 at 1:32 am

    Hi 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 🙂

    Reply
    • Richa says

      January 21, 2015 at 1:57 pm

      You 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.

      Reply
      • Jona says

        January 27, 2015 at 4:46 am

        Wow! 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

        Reply
  4. Annie says

    January 20, 2015 at 4:54 am

    Haha – 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 ;-)!

    Reply
    • Richa says

      January 21, 2015 at 2:02 pm

      i 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 🙂

      Reply
  5. Staci says

    January 20, 2015 at 9:16 pm

    This 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!

    Reply
    • Richa says

      January 21, 2015 at 2:02 pm

      yay! awesome! sounds fantastic!

      Reply
  6. Lovlie says

    January 24, 2015 at 11:55 pm

    I 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. 🙂

    Reply
  7. Dara says

    January 26, 2015 at 6:19 pm

    I 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!

    Reply
    • Richa says

      January 26, 2015 at 10:56 pm

      yay! so glad you ordered it and made this. the salt makes such a big difference. I am so glad you like the recipes :)) xoxo

      Reply
  8. Jeremy says

    February 26, 2015 at 7:10 pm

    Made this tonight. Tastes great! I didn’t have black salt, so I substituted bragg’s kelp seasoning. Love the dish and love the site.

    Reply
  9. Rachida says

    March 15, 2015 at 11:13 am

    Oooohhh I am so going to try this! Thank you so much for sharing 🙂

    http://www.veganbrussels.com

    xxx

    Reply
  10. Kim says

    July 7, 2015 at 11:43 am

    this is so simple and so good. Do not skip the kala namak.

    Reply
  11. CC says

    July 24, 2015 at 7:35 pm

    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 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.

    Reply
    • Richa says

      July 24, 2015 at 7:40 pm

      Awesome! 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.

      Reply
  12. Shobhana R says

    November 4, 2015 at 7:11 am

    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.

    Reply
    • Richa says

      November 4, 2015 at 10:09 am

      yes it tastes even better if chilled for a bit, so overnight will work well.

      Reply
  13. :D says

    March 14, 2016 at 4:48 am

    I 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.

    Reply
    • Richa says

      March 14, 2016 at 10:59 am

      Awesome! Great idea to use with coconut bacon!

      Reply
  14. Gina says

    April 28, 2016 at 12:01 pm

    This 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 !

    Reply
    • Richa says

      April 28, 2016 at 1:15 pm

      Thats awesome!

      Reply
  15. Anne M. says

    June 22, 2016 at 12:25 pm

    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 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.

    Reply
  16. Taya says

    November 16, 2016 at 11:06 am

    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!

    Reply
  17. Andrea says

    March 22, 2017 at 1:38 pm

    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 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.

    Reply
    • Richa says

      March 22, 2017 at 3:41 pm

      Awesome! so glad you loved it!

      Reply
  18. Evan says

    July 11, 2017 at 10:49 am

    Made this along with your whole wheat loaf recipe. Delicious!

    Reply
  19. Katherine D Emerson says

    February 9, 2018 at 6:34 pm

    Do you usually use silken tofu or regular tofu in your faux egg salad mixtures and scrambles?

    Reply
    • Richa says

      February 9, 2018 at 6:40 pm

      firm tofu. silken gets a bit too mushy and easily becomes a dip consistency, but if you prefer that texture, use that.

      Reply
  20. EMILYC773 says

    September 5, 2018 at 11:51 am

    I’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

    Reply
    • Richa says

      September 5, 2018 at 12:06 pm

      awesome!

      Reply
  21. Sue says

    December 20, 2018 at 3:26 am

    Richa, 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).

    Reply
    • Richa says

      December 20, 2018 at 9:50 am

      yes 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

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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