Recipe:

Egg-less Salad Sandwich

Egg-less Salad Sandwich  recipe

Ever notice that tofu bears a striking resemblance to hard-boiled egg whites? Well surprise, surprise — it makes an uncanny egg salad substitute. Just don't forget your black salt!

Preparation time Prep: 20 mins
serves:
4
Skill level Easy Peasy

You will need:

Tofu egg salad
  • 2 tablespoons vegan mayonnaise (optional)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons parsley or dill, finely chopped
  • 1 tablespoon English mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon black salt, or 'kala namak'*
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon apple cider or white vinegar
  • Pepper to taste
  • 400g medium-firm tofu
Sandwich ingredients
  • 2 cups lettuce
  • 2 cucumbers, sliced
  • 8 slices of sandwich bread (gluten-free if needed)

Directions:

  • 1To prepare the tofu egg salad, add all the ingredients except the tofu in a medium size bowl. Whisk until combined and smooth.
  • 2Add the tofu to the bowl and mash roughly with a fork. Mix the tofu until it's combined with the seasonings. The tofu should be chunky but not too mashed like scrambled eggs.
  • 3To prepare the sandwiches, place 4 slices of bread on a flat surface. Top with lettuce, cucumber and the tofu egg mixture. Place the other slices on bread on top and serve.

*Tip: Black salt or kala namak is high in sodium chloride so it gives the tofu filling an 'eggy' smell and taste. It can be purchased from health food stores, or South Asian or Indian grocery stores.

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