Tofu Egg Salad Sandwich – Three Ways!

Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch.

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Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

I can’t believe I’ve blogged this long without posting a tofu egg salad sandwich recipe! It’s one of my favorite things to make when I have some leftover tofu from another dish. After making that luscious layer cake last week, I was in a similar “predicament” again, and had posted to Instagram that I was chowing down on tofu salad with crackers.

Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

One of my readers asked if I had a recipe, and I knew there wasn’t a proper one on my site, so I gave her a quick rundown of what I used. We chatted some more when she suggested that I maybe share a couple of options for this simple dish, and BLAM! Here we are. So, thank you Megan, for the motivation! Also, please check out this GoFundMe for Megan’s mom who has terminal cancer. <3

Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

I’m lucky in that I had all of these ingredients on hand, already! I feel as though most of you will, as well, with the exception of some fresh produce. It worked out perfectly for me because I had some leftover items from working on cookbook recipes!!

Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

Yes, in case you missed it, I’m in the midst of working on cookbook #3. (Really it started late 2018) But, now I’m in the thick of it, so I’ll be looking for recipe testers soon! Let me know in the comments if you’re interested. 😀

Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

Now, back to the tofu egg salad sandwich recipes! Of course, we first have our OG egg salad formula, simple and effective. Next, a Mediterranean take, inspired by my use of capers in place of relish, when I ran out of the latter. Lastly, a Southwestern tofu salad of sorts, with black beans, spices, fresh jalapeño, and more. All renditions are easy to put together, and if you toast the bread ahead of time, they last a couple of days in the fridge for packed lunches!

2 years: Valentine’s Platter // 3 years: Lemon Berry Cheesecake Parfait // 4 years: Pressure Cooker Pulled Jackfruit // 5 years: Berry Pineapple Waffles // 6 years: Loaded Enchilada Soup // 7 years: Veggie Tofu Frittata

Classic Tofu Egg Salad Sandwich

Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch.
Course Entree, Lunch, Sandwich
Cuisine Dairy-free, Egg-free, Nut-free, Plant-based, Vegan, Vegetarian
Keyword tofu salad sandwich
Prep Time 10 minutes
Optional chilling time 30 minutes
Total Time 10 minutes
Servings 4 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

Classic Tofu Salad

  • 14 ounce (395 g) block of firm tofu drained and pressed
  • 1/4 cup (40 g) vegan mayo
  • 1 tablespoon (13 g) pickle relish
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Indian black salt AKA Kala Namak for the sulfuric flavor
  • 1/8 teaspoon black pepper
  • 8 slices bread
  • 2 cups (40 g) curly kale stems removed and loosely packed

Instructions

  • For each of these recipes, you’ll need to remove tofu from its package, wrap it in a kitchen towel and rest stable, heavy items on top of it to press out some moisture. You can also use a tofu press (I love mine!).
  • For the Classic Tofu Salad, in a mixing bowl, break up the tofu block into smaller pieces, by hand. Then, add the mayo, relish, mustard, onion powder, black salt, and pepper. Mash it together with a fork, then stir with spatula until evenly combined. Here, you can choose to refrigerate it for later use (up to 7 days), or assemble.
  • To assemble, toast your slices of bread, then divide tofu salad amongst four slices, top with kale leaves, then top with remaining bread slices. Serve or store in sealed bags/containers in refrigerator for up to 3 days. 
Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

Mediterranean Tofu Egg Salad Sandwich

Course Entree, Lunch, Sandwich
Cuisine Dairy-free, Egg-free, Nut-free, Plant-based, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

  • 14 ounce (395 g) block of firm tofu drained and pressed
  • 3 tablespoons (30 g) vegan mayo
  • 1 heaping tablespoon (10 g) minced sun-dried tomato
  • 1 heaping tablespoon (10 g) minced kalamata olive
  • 2 teaspoons dijon mustard
  • 2 teaspoons capers with some caper brine
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Indian black salt AKA Kala Namak for the sulfuric flavor
  • 8 slices bread
  • 2 cups (40 g) baby arugula loosely packed
  • 1/4 cup (20 g) thinly sliced red onion

Instructions

  • For the Mediterranean Tofu Salad, break up the tofu block into smaller pieces, by hand. Then, add the mayo, sun-dried tomatoes, olives, capers, mustard, garlic powder, and black salt. Mash it together with a fork, then stir with spatula until evenly combined. Here, you can choose to refrigerate it for later use (up to 7 days), or assemble.
  • To assemble, toast your slices of bread, then divide tofu salad amongst four slices, top with arugula and red onion, then top with remaining bread slices. Serve or store in sealed bags/containers in refrigerator for up to 3 days.
Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch. #vegan #veganyackattack

Southwestern Tofu Egg Salad Sandwich

Course Entree, Lunch, Sandwich
Cuisine Dairy-free, Egg-free, Nut-free, Plant-based, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

  • 14 ounce (395 g) block of firm tofu drained and pressed
  • 1/2 cup (95 g) cooked black beans
  • 1/4 cup (40 g) vegan mayo
  • 1 tablespoon (6 g) minced fresh or pickled jalapeño
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Indian black salt AKA Kala Namak for the sulfuric flavor
  • 8 slices bread
  • 1 avocado sliced

Instructions

  • For the Southwestern Tofu Salad, break up the tofu block into smaller pieces, by hand. Then, add the black beans, mayo, jalapeño, mustard, chili powder, smoked paprika, and black salt. Mash it together with a fork, then stir with spatula until evenly combined. Here, you can choose to refrigerate it for later use (up to 5 days), or assemble.
  • To assemble, toast your slices of bread, then divide tofu salad amongst four slices, top with sliced avocado, then top with remaining bread slices. Serve or store in sealed bags/containers in refrigerator for up to 3 days.

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16 Comments on “Tofu Egg Salad Sandwich – Three Ways!

  1. Jackie! I would love to be one of your recipe testers! If you’ve ever checked out my Instagram feed, you know I can cook my way through a book, LOL.

    I *love* tofu egg salad – despite the fact that I always hated real egg salad. My omni husband loves it too.

  2. This recipe looks great – can’t wait to try it!
    I’d be happy to be a recipe tester for you as well 🙂

  3. As a newer vegan I’d love to be a tester! I love cooking and am especially now looking for yummy new dishes to add to my rotation.

    • I love to have a variety of vegan cooking experience, so I’ll be reaching out!

  4. I love tofu egg salad. It is always something I want to come back to again and again. Plus great on sandwiches, rice cakes, on a salad, off a spoon….

    If you need any more testers, I’d be happy to volunteer! I’ve tested for other cookbooks before.

    • Absolutely agreed on eating this straight off of the spoon. And good to know, about the testing!

  5. Pingback: Gluten-free Pistachio Cheesecake – Vegan Yack Attack

  6. Pingback: Vegan Sandwiches - 18 Delicious Vegan Sandwich Recipes - Vegan Heaven

  7. First, ty for the great recipes! I work at a large theme park in Anaheim and because I’m vegan I make my own meals to take everyday. My meals get lots of attention but need a new direction and some fresh ideas, can u hook me up as an in the field taster/tester? Love to cook and would try my own page….just not disciplined enoungh, but I eat every day!!! Thx again

  8. Hey Shari,

    Thank you for volunteering to be a recipe tester, testing actually ended in May, but I’ll keep you in mind for the 4th book.

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