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This Tofu “Egg” Salad Sandwich comes together in 5 minutes, uses pantry ingredients, is super easy. Vegan Egg-less Recipe. Quick Tofu Egg Salad Sandwich Breakfast or Lunch.
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The other day, I wanted a really simple breakfast, so I crumbled up the tofu and added the general spices I would add to a scramble and served it in a sandwich with my spicy mustard dip.
Hubbs tried some and exclaimed.. ooh this is so much likescrambled eggs. I was like, why haven’t we done this before. Hubbs ate the whole bowl by himself and I had to make more..
This is a great base recipe, add crunchy veggies, cheese or other flavors to taste.
Now if only i could find a gluten-free vegan bread that looks that good.
More savory breakfast options from the blog.
- Chickpea Flour Vegan Omelet. Eggless Soy-free
- Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced Potatoes
- Savory Chickpea Flour Waffles; Pakora Waffles
- Tofu Scramble and Scramble Seasoning
- Savory Oats Hash -Indian Oats Poha Upma
Steps to make Vegan Tofu egg salad sandwich
scramble ready, dip ready, greens ready. Sandwich !
Toast the bread before making the sandwich if you like.
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4.92 from 24 votes
5 minute Tofu "Egg" Salad Sandwich
This Tofu Egg Salad Sandwich comes together in 5 minutes, uses pantry ingredients, is super easy. Vegan Egg-less Recipe. Quick Breakfast or Lunch
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 177kcal
Author: Vegan Richa
Ingredients
For the Tofu Salad
- 14 oz (396.89 g) firm Tofu
- 1.5 Tbsp nutritional yeast
- ½ to ¾ tsp turmeric
- ¼ to ½ tsp Indian Black Salt Kala Namak
- ¼ tsp (0.25 tsp) or more chipotle pepper powder or other hot chili powder
- ¼ tsp (0.25 tsp) paprika optional
- ¼ tsp (0.25 tsp) garlic powder
- ¼ tsp (0.25 tsp) onion powder
- ½ tsp (0.5 tsp) lemon juice
- 1 Tbsp scallions or cilantro
- ¼ tsp (0.25 tsp) or more freshly ground black pepper
- ¼ tsp (0.25 tsp) or more salt
- 1 to 2 tablespoons vegan mayo or vegan yogurt or cashew cream
- Add ¼ tsp dijon mustard , add 2 tbsp chopped celery for variation
For the Sandwich
- Bread Slices
- greens
- Spicy mustard or vegan mayo
Instructions
Press the Tofu between your hands to remove some not all excess liquid. Crumble the Tofu into a large bowl with your hands
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
(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.
Notes
for variation: Add celery, dill pickle and vegan mayo.
Soyfree: Usecooked chickpeas, mash them up, use a good amount of vegan mayo to make them moist.
Use chickpea flour tofu or other Soyfree tofu instead.
Nutritional information based on one serving
Nutrition
Nutrition Facts
5 minute Tofu "Egg" Salad Sandwich
Amount Per Serving (2 g)
Calories 177Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 428mg19%
Potassium 488mg14%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 16g32%
Vitamin A 410IU8%
Vitamin C 2.2mg3%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More Vegan Breakfast Recipes
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Spinach and Cheese Savory Scones (30 minutes, gf option)
- Gluten-Free Lemon Blueberry Pancakes (grain-free, vegan, 1 bowl)
- Rava Idli Waffles or Pancakes (Savory semolina waffles)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Trish K
So good! Will definitely add this to my regular rotation! Thanks for sharingReply
Vegan Richa Support
Glad you enjoyed!
Reply
Louren
So quick and easy to make. I had a couple packs of tofu to use. Threw them all in the kitchen wizz with everything else & done. Yip she’s a keeper…thank you.Vegan Richa Support
yay!
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Rebecca
Family favorite with bagels, been making this for years now – I typically have to quintuple the amount just to have enough! Love this so much- thank you!!!Reply
Vegan Richa Support
So happy everyone enjoys!
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Christina
Great recipe!! The flavors and textures all compliment each other so well! Will definitely make this dish often!Reply
Vegan Richa Support
So happy to hear, Christina!
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Vegan Richa Support
Wonderful!
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Mary Ann Martin
Amazing! I used more mayo and added probably 2.5 the amount of black salt. So much like egg salad.Reply
Vegan Richa Support
perfect
Reply
Kinsey Gleason
I absolutely love this egg sandwich recipe. The seasoning used for the eggs I use all the time whether I’m making scrambled eggs or an omelet just tastes so good.Reply
Vegan Richa Support
versatile ~ love it
Reply
Dee Hughes
I had some pressed tofu in the fridge. I was thisclose to making a scramble for lunch. Then I remembered this recipe. Oh my! So delicious and so easy to make. I tossed in some cherry tomatoes and cukes. Absolutely a winner!Reply
Anna Długosz
It was delicious, thank you! I will revisit this recipe frequently 😀Reply
Vegan Richa Support
hooray!!
Reply
Candyce
What is the “pinkish” sauce that you show on your sandwich? I’m always looking for good spreads.
I haven’t tried this yet, but have both your cookbooks and love, love, love your recipes. One of the few that I don’t have to up the spices to get good flavor. Thank you!
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Richa
It’s the spicy mustard dip from my pretzels post https://www.veganricha.com/vegan-pretzel-bites-spicy-mustard-dip/
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Elise
It was delicious! Thanks for the recipe 🙂
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Gail
Has a nice flavor but it doesn’t taste anything like eggs or egg salad to me.Reply
Richa
Did you add some kala namak?
Reply
W
I used your recipe for my first time preparing tofu today because it looked easy and delicious – so glad I did! I was kind of intimidated by tofu and it had been sitting in my fridge for a while; I am transitioning to a plant based way of eating so I am basically re-building my whole diet. I was totally unfamiliar with eating anything with tofu. This recipe was just so easy and in the end it tastes just like egg salad. I was blown away. I ate it on an Ezekiel english muffin and on the side with some spinach. I really am going to have no problem sticking to this new diet with delicious meals like this. 🙂 Thank you for giving me such a fantastic introduction to tofu!Reply
Richa
Awesome!
Reply
Mina
Best Tofu Egg Salad on this planet. Amazing! If you want to replicate taste of egg salad don’t leave out the black salt (kala namak).Reply
Richa
Yes indeed!
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Sue
Richa, so the tofu is raw crumbled with the spices etc? I’ve seen references to cooked ‘scrambled eggs’ with similar ingredients, but not seen it raw as a salad. Sounds nice though – might make this over the Festive Period (along with Lentil and Quinoa loaf for the centrepiece).
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Richa
yes it is raw. if you cook it the tofu flavor gets stronger. It works in scrambles where there wouldbe even more herbs and spices. Here its a cold salad
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EMILYC773
I’m so glad I found this recipe. i was looking at others online and they all called for loads of vegan mayo, celery, celery salt, scallions or parsley, none of which I have. This is very budget friendly and simpler but full of flavor! This is perfect for days I’m staving when I get home from work and am too tired to do anythingReply
Richa
awesome!
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Katherine D Emerson
Do you usually use silken tofu or regular tofu in your faux egg salad mixtures and scrambles?Reply
Richa
firm tofu. silken gets a bit too mushy and easily becomes a dip consistency, but if you prefer that texture, use that.
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Evan
Made this along with your whole wheat loaf recipe. Delicious!Reply
Andrea
This is really, really amazingly similar to real egg salad! The black salt and nutritional yeast is a must have for me. I left out the lemon juice, paprika and scallions (because they were either optional or I couldn’t be bothered) and it came so close to the texture and flavor of the egg salad I used to make, I couldn’t believe it! I thoroughly enjoyed it open faced on a piece of toast. Thank you for this little gem.Reply
Richa
Awesome! so glad you loved it!
Reply
Taya
This dish is so incredibly easy and flavorful! My non-vegans love it as well. The cilantro is the perfect top off ingredient. Thanks so much!Reply
Anne M.
This tastes amazing even without the black salt. I used the celery, cilantro, dijon mustard, a dab of vegan mayo, and for the paprika/chili powder I used smoked paprika and cayenne. I didn’t have any black salt on hand and am not particularly fond of eggs, so it worked out fine for me. The depth of flavor is astonishing, so yummy! Thank you for sharing.Reply
Gina
This recipe is so good! I have been making it all the time and my family loves it too. Thank you so much , you’re brilliant !Reply
Richa
Thats awesome!
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:D
I love this tofu egg salad. I’m not a vegan nor vegetarian, but I still make it and love it. Tastes great with coconut bacon also. I’ve been making this couple times a month. Thanks for this recipe.Reply
Richa
Awesome! Great idea to use with coconut bacon!
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Shobhana R
Will this taste good if kept overnight in the refrigerator. I would like to make it the previous evening and take it to work the next day stuffed in pita bread.
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Richa
yes it tastes even better if chilled for a bit, so overnight will work well.
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CC
As a non-vegan egg salad addict who has started to feel bad about all those male chicks, I tried making this tonight and it was AMAZING. I couldn’t stop licking the mixing fork! The taste difference between this and real egg salad is slight — as little as you’d find between egg salad by two different cooks.I omitted a couple of ingredients because I didn’t have them on hand and was eager to try it right away: onion powder, scallions/cilantro, and nutritional yeast. From what I understand, the nutrional yeast would give it an even creamier and richer flavor (?), but it was still pretty creamy as is. I’m sure your original version is better (and I’m looking forward to trying it after a trip to the store), but if anyone else out there is missing a few things, definitely still give it a shot. Just don’t skip the kala namak — it tastes so much like eggs it’s eerie.
I was able to find kala namak at a local Indian restaurant/market. It was $1.50 for 3.5 ounces.
Reply
Richa
Awesome! exactly. you basically just need some fresh tofu and kala namak and you can build the salad from there to preference. 🙂
nutritional yeast adds a cheesy flavor.Reply
Kim
this is so simple and so good. Do not skip the kala namak.Reply
Rachida
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Jeremy
Made this tonight. Tastes great! I didn’t have black salt, so I substituted bragg’s kelp seasoning. Love the dish and love the site.
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Dara
I just made this today. I had to special order the Indian Black Salt, and when it finally arrived, I wasted no time. This recipe is AMAZING! I used the Dijon instead of vegan mayo, since mustard adds no real nutritional harm. I don’t really remember what egg salad tastes like, but I remember what eggs smell like, and the black salt really does it. I put some chopped celery in for crunch, and slapped some on bread, without anything else, and it was really, very good. I have been ethically vegan for over 14 years, Richa, and your recipes are some of the best I have ever made. Keep ’em coming. You’re awesome!
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Richa
yay! so glad you ordered it and made this. the salt makes such a big difference. I am so glad you like the recipes :)) xoxo
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Lovlie
I am so notorious for postponing posts because of the write up. I have folders of recipes that are waiting for write ups. *sigh* This sandwich looks great! I also have not yet made the tofu egg salad. I used to love egg salad back in the pre-vegan days. It’s probably time I made this. 🙂
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Staci
This is the first recipe I’ve tried from your blog, and it was delcious! My husband and I ate this for dinner last night. I omitted the black salt because I can’t find it in South Africa. Our sandwiches contained homemade siracha mayo, lettuce, tomato and avocado, it was fantastic! Thanks for the recipe!
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Richa
yay! awesome! sounds fantastic!
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Annie
Haha – oh, Richa! Some days are just like that, aren’t they? Sounds like everything came together nicely, though. This yummy sandwich reminds me so much of my mom’s egg salad sandwiches – minus the eggs, of course ;-)!
Reply
Richa
i took the next day to calm down as well. that game was so crazy awesome. watch the highlights:) one last game day left, i hope i can survive that one 🙂
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Jona
Hi Richa,
Your blog looks fabulous. I just bought the Kala Namak yesterday and I’m about to use it this week for the very first time so this recipe is just-on-time for me. I will start with the basics, like scrambled eggs itself, but as soon as I’ll find some vegan gluten free bread in here as well I definitely have to try make this sandwich. It looks absolutely amazing! What is your favourite recipe with black salt? Do you use it just for scrambled eggs or is there any other way how to work with it? As I said, I haven’t tried it yet, and since you claim that you and the salt are both from India, you seem like the right person to ask 🙂Reply
Richa
You can use it for chickpea or tofu omelets, or savory pancakes. It also uses in curry sauces to make them tangy. or used in a spice blend called chaat masala, that is sprinkled over fruits and served as a fruit salad. the black salt instantly makes the mouth water. you can add it to potatoes or other vegetable sides for a sour flavor profile.
Reply
Jona
Wow! That’s quite a lot of tips, thank you ! I’ve already thought about the omelettes, but wouldn’t probably got the rest of the ideas. Well my must-try list is getting bigger and bigger haha. Thank you very much, Richa, I trully appreciate it xx
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Janne Swearengen
This sounds wonderful but how did it get to be so high calories and fat? I am assuming that you counted the bread. What would be a serving size of just the tofu egg salad and that calorie count?
Reply
Richa
the plugin uses something in the background. Sometimes it messes up the totals.
its close to the what 14 oz firm tofu would be, 70 cal, 4 gm protein https://www.nasoya.com/products/organic-non-gmo-tofu/firm-tofuReply
Richa
just the salad would serve 2 to 4 depending on the sides
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Shonalika
Oooh that looks amazing! I’ve never used kala namak though I’ve heard about it quite a few times, its supposed to have a very distinctive flavour. If it can make a vegan scramble taste even MORE like eggs then I’m definitely doing to have to try it out:D
Reply
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