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Tofu Egg Salad Sandwich Recipe

A creamy, protein-packed tofu egg salad with bold flavors, perfect for sandwiches, wraps, or straight off the spoon.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

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

Method
 

  1. In a bowl, crumble the tofu until it resembles scrambled eggs.
  2. Add vegan mayo, mustard, black salt, turmeric, garlic powder, and black pepper. Mix well until creamy.
  3. Fold in chopped celery, red onion, and chives for a crunchy texture.
  4. Taste and adjust seasoning. Add more black salt for an eggier flavor.
  5. Spread the tofu egg salad onto slices of bread.
  6. Add lettuce and tomato for extra crunch and freshness.
  7. 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.

Final Thought

This tofu egg salad sandwich proves that eating plant-based doesn't mean sacrificing flavor. It’s simple, satisfying, and so good you might "accidentally" eat two.