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
Print

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.