Vegan Tofu “Egg” Salad Sandwich 🥚🍞

Welcome to episode 8 of ✨High Protein Vegan✨!
Whether you're vegan, allergic to eggs, or simply trying to add more plant-based meals to your routine, this protein-packed tofu “egg” salad is guaranteed to become a new favorite. It’s creamy, flavorful, satisfying — and incredibly easy to make 🌱✨

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Serves: 2–3 sandwiches

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Ingredients

Creamy Base

• 100 g silken tofu

• 2 tbsp vegan mayonnaise (homemade or store-bought)

• 1 tsp Dijon mustard

• ½ tsp ground turmeric

• ¼–½ tsp kala namak (black salt), adjust to taste for an “eggy” flavor

• 1 tbsp nutritional yeast

• ½ tbsp fresh chives, finely chopped

• ½ tbsp fresh dill (or substitute with extra chives)

• Salt & pepper, to taste

Tofu “Egg” Texture

• 250 g firm tofu, drained very well with excess moisture removed

For Serving

• Bread of your choice (sourdough, whole grain, white sandwich bread, etc.)

• Optional add-ons: lettuce, tomato slices, pickles, microgreens

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Method

1. Make the creamy base:
   Add the silken tofu to a medium bowl and mash it well with a fork until smooth.
   Stir in vegan mayonnaise, Dijon mustard, turmeric, kala namak, nutritional yeast, chives, dill, salt, and pepper. Mix until fully combined and creamy.

2. Prepare the “egg” texture:
   Using clean hands, crumble the firm tofu into small to medium pieces.
   Leave a few larger chunks if you like a more egg-like texture, or dice part of it with a knife for extra variation.

3. Combine:
   Add the crumbled firm tofu into the creamy base.
   Mix gently until all the tofu pieces are well coated.

4. Assemble your sandwich:
   Spoon a generous amount of the tofu “egg” salad onto your bread of choice.
   Top with another slice of bread, press lightly, slice in half, and enjoy!

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Tips & Variations

• Add paprika or cayenne for a slightly smoky or spicy flavor.

• Chill in the fridge for 30 minutes to help the flavors develop even more.

• Serve in wraps, on toast, or with crackers as a snack.