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


  • 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


  • 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.