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Tofu Salad Sandwich » Simple and Healthy Recipe! ✅

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Make this No Bake Tofu Salad Sandwich for an easy lunch! This super easy vegan tofu egg salad is great for when you don’t feel like doing a lot of cooking.

It’s a heat wave outside and sometimes I don’t really feel like cooking, especially when I have to turn on the oven.

This Vegan Tofu Egg Salad recipe is a great option when you don’t feel like cooking.

It only takes a few minutes to prepare this easy and delicious Tofu Egg Salad.

I love serving this vegan egg salad on slices of white bread with lettuce and some fries on the side. This is the perfect quick and easy summer lunch.

what you need to prepare the tofu salad with egg:

tofu– I like to use extra hard organic tofu for Tofu Egg Salad. I like to squeeze and drain the tofu, but if you’re short on time, you can wring out the towel with some cooking tofu to remove some of the liquid.

vegan mayonnaise– Mayonnaise will create a creamy tofu egg salad sandwich.

Mustard– I am obsessed with mustard and I really like using Trader Joe’s Pickled Mustard for this recipe. This is a seasonal piece and one of my favorites. You can also use regular yellow mustard.

Dill Pickle Juice- Pickle juice adds a nice touch of tartness to tofu salad.

sweet pickle dressing -The dressing gives it a great crunchy texture.

fresh dill- A few tablespoons of chopped fresh dill add a nice touch of freshness.

Turmeric– A pinch of turmeric turns tofu yellow, like traditional egg salad.

black salt- Creates an egg and sulfur flavor.

Green onion- I like to add both the green and white parts of the green onion to the tofu.

what gives tofu an eggy taste

To get that sulphurous egg flavor, a little black salt adds that traditional egg flavor. Black salt is also known as kala namak.

You can find kala namak at your local Indian supermarket or online.

How to make tofu egg salad

First, squeeze and drain the tofu for about 20-30 minutes.

If you don’t have a tofu press, you can wrap the block of tofu in paper towels or a clean kitchen towel. Put a heavy object, like a cast iron skillet, on top and let it simmer for 20 minutes.

Once the tofu is squeezed, pour it into a bowl and mash it.

I am obsessed with this potato masher. It’s the perfect tool for crumbling tofu. If you make a lot of scrambled tofu, you need to add this blender tool to your kitchen. Is the best!

Next add the vegan mayonnaise, mustard, pickle juice, relish, dill, turmeric, salt, and green onion. Stir in tofu mixture until smooth.

Cover the vegan egg salad and refrigerate for 30 minutes before eating, so the flavors meld.

Serve the tofu salad on bread with lettuce.

This is a great recipe that doesn’t require a lot of work.

If you’re looking for a plant-based protein-rich lunch idea, try this Vegan Tofu Egg Salad.

other tofu recipes to try:

If you make this recipe be sure to leave a comment letting us know how you like it.

Product:
4-6 servings

Preparation time:
20 minutes

Time to cook:
30 minutes

Total Time:
50 minutes

Tofu Egg Salad is the perfect filling for a summer sandwich. There is no need to heat the kitchen to prepare lunch.

ingredients

  • 1 block extra firm tofu, drained

  • ¼ cup vegan mayonnaise

  • 2 teaspoons pickled dill mustard*

  • 1 ½ tablespoons pickle juice

  • 2 teaspoons sweet pickle sauce

  • a pinch of turmeric

  • ½ teaspoon black salt

  • 1 green onion, thinly sliced

  • 2 tablespoons fresh dill, chopped

Serve

  • Sliced ​​White Bread

  • Lettuce

Instructions

  1. First, squeeze and drain the tofu for about 20-30 minutes.*
  2. Once the tofu is squeezed, pour it into a bowl and mash it with a potato masher or fork.
  3. Next add the vegan mayonnaise, mustard, pickle juice, relish, dill, turmeric, salt, and green onion. Stir in tofu mixture until smooth.
  4. Cover the vegan egg salad and refrigerate for 30 minutes before eating, so the flavors meld.
  5. Serve the tofu salad on bread with lettuce.

grades

I like to use Trader Joe’s pickled mustard, but you can also use regular yellow mustard.

If you don’t have a tofu press, you can wrap the block of tofu in paper towels or a clean kitchen towel. Put a heavy object, like a cast iron skillet, on top and let it simmer for 20 minutes.

Nutritional information:

Yield: 6 Servings: 1

Amount per proportion:

Calories: 134 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 385mg Carbohydrates: 8g Fiber: 1g Sugar: 3g Protein: 8g

Nutrition information is an estimate per serving only.

Did you make this recipe?

Leave a comment on the blog or share a photo on Instagram

Good kitchen! Jeni

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