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Recipe Egg-less Salad Sandwich

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!

You will need

Serves 4

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'*
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 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)

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Directions

20 mins to prep

0 mins to cook

  1. Step 1

    To prepare the tofu egg salad, add all the ingredients except the tofu in a medium size bowl. Whisk until combined and smooth.

  2. Step 2

    Add 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.

  3. Step 3

    To 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.

Hot 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.