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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..
This is a great base recipe, add crunchy veggies, cheese or other 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 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.
5 minute Tofu "Egg" Salad Sandwich
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
- 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
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. 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. Nutritional information based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! “Scratched a nostalgic itch” plus a lovely protein umami bomb. Only added celery salt since I used to use that in egg salads (or finely chopped celery or crushed celery seeds). And used the mayo & some mustard in the tofu mix, to help it stay on crackers as a dip/spread. THANKS AGAIN for another winner!
So glad you liked it!
So quick, so easy, so tasty! Had it for breakfast sandwiches. It’s a keeper!
Awesome!
I made this egg salad but with chickpeas instead. I used all the other ingredients as stated, but the salt. It was fabulous in a lettuce wrap. I wanted something light that day. Thank you for giving us all of these amazing recipes. #richaveganuary2025
Thank you for taking the time to comment.
OMG Richaaaaa!!! How can every single recipe from you be a killer! I made this for lunch today and absolutely could not believe the amazing rich flavors. Such simple ingredients but with some high quality bread, this is a gourmet restaurant menu item! Egg Mayo salad sandwich used to be one of my favorite go-to meals but I would not be needing that recipe ever again. This was way more luxurious and vegan hehe.
I wasnt a fan of veggies on the side so I finely grated some carrots and finely chopped some celery and added both to the filling. Also had some leftover black chana so threw that in as well. Layered the toasted bread with a bed of spinach and was able to repurpose leftover dressing from your week 1 cheeseburger dinner recipe. 100/10 and will be making this for day trips and hikes ALL THE TIME!
hahaha you’re so sweet!
Day 13 of the Veganuary Challenge was a super simple delight! I love that black salt flavor! We loved how easy it was to make and with the addition of some grilled onions and avocado- wow! Thank you!
Sounds delicious!!
Excellent! This recipe was easy to make and absolutely delicious. My husband and I had it for lunch today. 5 stars!
So good to hear!
Made this for lunch yesterday with great northern beans for tofu and mashed avocado for the vegan mayo, cause I had both on hand, and it was delicious! I’ve really enjoyed these daily recipes this month, and you just can’t go wrong with a great sandwich filling!
Sounds delicous!!
So good! Will definitely add this to my regular rotation! Thanks for sharing
Glad you enjoyed!
So quick and easy to make. I had a couple packs of tofu to use. Threw them all in the kitchen wizz with everything else & done. Yip she’s a keeper…thank you.
yay!
Family favorite with bagels, been making this for years now – I typically have to quintuple the amount just to have enough! Love this so much- thank you!!!
So happy everyone enjoys!
Great recipe!! The flavors and textures all compliment each other so well! Will definitely make this dish often!
So happy to hear, Christina!
Wonderful!