Perfect for meal prep, springtime picnics or afternoon tea sandwiches this tofu egg salad sandwich is a completely no-cook 10-minute recipe. A vegan take on Starbucks' egg salad sandwich.
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Egg salad is for springtime and summertime, when the weather heats up and we're searching for cooling meals.
I used to love the Starbucks egg salad sandwiches with arugula. This is a copycat version of that, but made vegan using tofu instead of hard-boiled eggs.
Since you don't have to turn on the stove or oven for this no-cook recipe, take advantage of it on a hot afternoon when you need a sandwich quick.
If made into crustless sandwiches, this would be perfect for afternoon tea. It also keeps really well in a cooler, to be eaten with crackers at the beach or park.
🧄 Very useful ingredient notes
- Tofu - Use two types of tofu for varying texture in this egg salad. A firm or extra firm tofu, for bite and a soft or silken tofu for creaminess.
- Black salt - Essential for that eggy aroma. You can find it at Indian supermarkets and it may be labeled "kala namak". Find kala namat black salt online.
- Turmeric - for color
- Dried minced onion - These are dehydrated minced onions. They will soak up liquid from the tofu to rehydrate. If you don't have them, you can just use a little more green onion.
🔪 Instructions
Here's how to make tofu egg salad step-by-step!
- Step 1: Drain and lightly press firm tofu. Drain silken tofu (do not press). Crumble both kinds of tofu into a large bowl.
- Step 2: Add remaining salad ingredients into bowl.
- Step 3: Stir everything together until fully incorporated.
- Step 4: Your tofu egg salad is done! Spoon onto slice of bread lined with arugula and serve immediately.
🥡 Make ahead and storage tips
Store the egg salad by itself, since the tofu will get a little more watery as it sits. It will make your bread soggy if it sits too long.
Make sandwiches when you're ready to eat them.
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📖 Recipe
Tofu Egg Salad Sandwich (no cook!)
Ingredients
Tofu Egg Salad
- 14 ounces silken or soft tofu drained and crumbled
- 14 ounces firm tofu drained, lightly pressed and crumbled or cut into small cubes
- ⅓ cup dill pickles minced (or sweet pickle relish)
- ⅓ cup vegan mayo
- 1 teaspoon ground turmeric
- 1 teaspoon black salt kala namak (for eggy aroma)
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon dried dill
- 1 teaspoon dried minced onion or sub with extra green onion
- ¼ cup green onion thinly sliced
- pinch sea salt to taste
For Serving
- 4 cups fresh baby arugula
- 8 slices whole grain bread
Instructions
- Add both kinds of tofu, pickles, mayo, turmeric, black salt, black pepper, dill, minced onion, green onion, and sea salt to a medium-large bowl and mix well.14 ounces silken or soft tofu, 14 ounces firm tofu, ⅓ cup dill pickles, ⅓ cup vegan mayo, 1 teaspoon ground turmeric, 1 teaspoon black salt, ½ teaspoon black pepper, ¼ teaspoon dried dill, 1 teaspoon dried minced onion, ¼ cup green onion, pinch sea salt
- Taste and adjust seasoning, as needed. Divide tofu egg salad between 4 sandwiches, top with arugula and serve!4 cups fresh baby arugula, 8 slices whole grain bread
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