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


  • 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


  • 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.