Vegan "Egg" Salad Sandwich

Ingredients

• 325 gfirm tofu
• 120 ml (½ cup)vegan mayonnaise
• 2 tablespoonsnutritional yeast flakes
• 2 tablespoonsfresh chives
• 1½ teaspoonsDijon mustard
• ½ teaspooncurry powder
• ¼ teaspoonground turmeric
• ¼ teaspoonkala namak
• ¼ teaspoonground black pepper
• 3 leavesromaine lettuce
• ½cucumber
• 6 sliceswholemeal bread

Instructions

1. 1

   Chop the tofu

   Finely chop the pressed tofu into very small pieces.

2. 2

   Mix the filling

   Put the tofu in a large bowl. Add the vegan mayonnaise, nutritional yeast, chives, Dijon mustard, curry powder, turmeric, kala namak and black pepper, then mix together.

3. 3

   Build the sandwiches

   Layer the lettuce and sliced cucumber on the bread, then add a generous amount of tofu salad.

4. 4

   Cut and serve

   Cut the sandwiches in half if you like, and serve.

What is vegan “egg” salad?

Egg salad is a familiar American-style sandwich filling, usually made with chopped eggs and a creamy, seasoned dressing. This plant-based version uses tofu for a similarly substantial filling, while kala namak brings a distinctive sulphurous, egg-like savouriness.

Finely chopping the tofu helps it mingle with the mayonnaise and seasonings instead of leaving large, plain chunks. Lettuce and cucumber add a cool, crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 21g protein, 44g carbs, 15g fat.

The bread provides most of the carbohydrates, while tofu contributes much of the protein and vegan mayonnaise supplies a substantial share of the fat. Add a side salad or extra crunchy vegetables for more variety alongside the sandwich.

Choosing and preparing the tofu

Firm tofu: use the firm variety specified, and press it before chopping to remove excess water. That helps the dressing cling to the pieces rather than becoming diluted.

Small pieces: chop the tofu finely for a more cohesive, spoonable salad. Keep the pieces reasonably even so each sandwich gets a balanced mixture.

Seasoning the filling

Kala namak: this mineral salt has a pronounced savoury aroma, so keep to the stated amount and taste the mixture before adding more. It is the ingredient that most clearly gives the tofu an egg-like flavour.

Dijon and spices: mustard adds tang, while curry powder and turmeric bring warmth and colour. Nutritional yeast and chives round out the flavour with savoury and fresh notes.

Getting the texture right

Creamy, not runny: mix until the mayonnaise coats the chopped tofu evenly. If the filling seems loose, check that the tofu was well pressed before making it.

Fresh crunch: slice the cucumber thinly and keep the lettuce leaves intact or tear them to fit the bread. A layer of vegetables between the bread and filling helps keep the sandwich pleasantly crisp.

Making the sandwiches

Spread evenly: divide the filling across the bread so each sandwich has a generous, consistent layer. Add the lettuce and cucumber first, as directed, then spoon on the tofu salad.

Serve straight away for the crispest vegetables. The filling can also be prepared ahead, making assembly quick when you are ready to eat.

What to serve alongside

The bread and filling make a substantial lunch on their own, with lettuce and cucumber adding freshness. For a fuller plate, serve with a simple side salad or crunchy vegetable sticks.

If packing the sandwiches to take away, keep the filling chilled and assemble close to serving time where possible. This helps the bread stay firm rather than absorbing moisture.

Recipe notes & tips

• Press the tofu well before chopping so it does not water down the dressing.
• Chop the tofu finely for a filling that spreads neatly across the bread.
• Taste before adding extra kala namak, as its flavour is distinctive.
• Slice the cucumber thinly so it sits comfortably in the sandwich.
• Keep the prepared filling chilled until you are ready to assemble.
• For the best texture, put the filling into the sandwiches shortly before serving.

Variations

• Add celery: finely chop it for extra crunch in the filling.
• Use dill: replace some or all of the chives with fresh dill for a different herbal note.
• Make it spicier: add a little extra curry powder to the tofu mixture.
• Choose another bread: use seeded wholemeal bread or wraps instead of the specified slices.
• Add tomato: tuck a few thin slices into the sandwich just before serving.

Common mistakes to avoid

• Skipping the pressing: excess water can loosen the mixture; press the tofu before chopping.
• Chopping too coarsely: large chunks make the filling harder to spread; cut the tofu into small pieces.
• Overdoing the kala namak: its flavour can dominate; start with the specified amount and taste.
• Adding wet cucumber too early: moisture can soften the bread; assemble close to serving.
• Mixing unevenly: plain tofu pockets can remain; stir until the dressing and seasonings coat the pieces.

How to store

Keep the tofu salad in an airtight container in the fridge and use within 3 days. Store the bread and vegetables separately, then assemble just before eating; serve the filling cold rather than reheating it.

Frequently asked questions