This Tofu Egg Salad Sandwich comes together in 5 minutes, uses pantry ingredients, is super easy. Vegan Egg-less Recipe. Quick Breakfast or Lunch

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: American

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)

Method

  1. Press the Tofu between your hands to remove some not all excess liquid. Crumble the Tofu into a large bowl with your hands
  2. 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

  1. (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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.