Vegan Tofu Egg-Style Salad Sandwiches
Creamy tofu sandwich filling with mustard, dill and spring onion.
This vegan sandwich filling crumbles firm tofu and seasons it with vegan mayonnaise, mustard, dill and spring onion. A little kala namak, also called black salt, can add an egg-like savoury note; use it sparingly because its flavour is strong. The source includes a mistranslated ingredient that is not suitable for this dish, so it is omitted. Press excess water from the tofu for a thicker filling. Wrap tofu in a clean towel and press under a plate for 15 minutes to remove excess water. Break tofu into a bowl with a fork, leaving small uneven pieces. Stir in vegan mayonnaise, mustard, lemon juice, spring onion, dill and turmeric. Add kala namak gradually and taste.
Recipe card
Vegan Tofu Egg-Style Salad Sandwiches
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Press tofu
Wrap tofu in a clean towel and press under a plate for 15 minutes to remove excess water.
Crumble
Break tofu into a bowl with a fork, leaving small uneven pieces.
Season filling
Stir in vegan mayonnaise, mustard, lemon juice, spring onion, dill and turmeric. Add kala namak gradually and taste.
Chill
Cover and refrigerate filling 20 minutes for flavours to blend.
Assemble
Spread filling over four bread slices, add lettuce and top with remaining bread.
Serve
Cut sandwiches and serve chilled or at room temperature.
How to tell when it is ready
Cut sandwiches and serve chilled or at room temperature.
Tips
- Wrap tofu in a clean towel and press under a plate for 15 minutes to remove excess water.
- Break tofu into a bowl with a fork, leaving small uneven pieces.
- Stir in vegan mayonnaise, mustard, lemon juice, spring onion, dill and turmeric.
- Cover and refrigerate filling 20 minutes for flavours to blend.
Troubleshooting
- If filling is watery, press tofu longer or add more crumbled tofu.
- If seasoning is strong, balance with a little more vegan mayonnaise.
Substitutions
- Use mashed chickpeas instead of tofu.
- Use gluten-free bread.
Variations
- Stir in finely diced celery.
- Add a pinch of smoked paprika.
Serving suggestions
- Add sliced tomato.
- Serve with crisps.
- Pair with vegetable soup.
- Pack with cucumber sticks.
Make ahead
Prepare components ahead and store safely. Refrigerate filling in a sealed container up to 3 days. Assemble sandwiches shortly before serving.
Storage
Refrigerate filling in a sealed container up to 3 days. Assemble sandwiches shortly before serving.
Food safety
Keep tofu filling refrigerated and do not leave sandwiches at room temperature for more than 2 hours.
Frequently asked questions
What is kala namak?
It is a sulphurous black salt used in small amounts for an egg-like savoury aroma; regular salt also works.
How should I store vegan tofu egg salad sandwiches?
Refrigerate filling in a sealed container up to 3 days. Assemble sandwiches shortly before serving.
Add sliced tomato. Refrigerate filling in a sealed container up to 3 days. Assemble sandwiches shortly before serving.
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