Tofu Egg Salad Sandwich Recipe
A creamy, protein-packed tofu egg salad with bold flavors, perfect for sandwiches, wraps, or straight off the spoon.
Ingredients
For the Salad:
- 1 block 14 oz firm tofu, pressed and crumbled
- ¼ cup vegan mayo
- 1 tsp Dijon mustard
- ½ tsp black salt kala namak
- ¼ tsp turmeric
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ cup celery finely chopped
- ¼ cup red onion diced
- 1 tbsp fresh chives chopped
For the Sandwich:
- 8 slices of bread whole wheat, sourdough, or gluten-free
- 1 cup lettuce or spinach
- 1 tomato sliced
Instructions
- In a bowl, crumble the tofu until it resembles scrambled eggs.
- Add vegan mayo, mustard, black salt, turmeric, garlic powder, and black pepper. Mix well until creamy.
- Fold in chopped celery, red onion, and chives for a crunchy texture.
- Taste and adjust seasoning. Add more black salt for an eggier flavor.
- Spread the tofu egg salad onto slices of bread.
- Add lettuce and tomato for extra crunch and freshness.
- Close the sandwich, slice in half, and enjoy immediately.
Notes
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Folate: 20%
- Iron: 18%
- Calcium: 15%
- Vitamin C: 10%
- Magnesium: 12%
Tips for the Best Sandwich
- Chill the salad for 30 minutes to let flavors develop.
- Toast the bread for a crispy contrast.
- Add avocado for extra creaminess.