Tofu Egg Salad Sandwich (no cook!)

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Tofu Egg Salad Sandwich (no cook!)

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.

Prep Time10

Total Time10

Course: Sandwiches

Cuisine: Plant Based

Keyword: cold tofu recipe, no cook recipe

Servings:

Calories: 415kcal

Author: Abi Cowell

Cost: $5

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

Notes

Could also be served with crackers or in wraps!

This would be delicious with minced celery, red bell pepper, or fresh parsley added to it.

Nutrition