This Vegan Japanese Egg Salad Sandwich, or tamago sando, features a creamy tofu “egg” salad nestled between slices of soft white bread. It’s a popular snack in Japan, perfect for easy meal prep or packed lunches. You can make this delicious vegan version at home with just a few simple ingredients.
👩🏻💻 Reader Review
⭐️⭐️⭐️⭐️⭐️ Erin says, “This is AMAZING!!!! I am addicted! You would never know this wasn’t a real egg salad sandwich. I used 1/2 teaspoon black salt and omitted the regular salt. This takes me back to the egg salad sandwiches we had in the 1970s. Not a bunch of other stuff in it, just simple. Wonderful comfort food!”
What Does Tamago Sando Mean?
Tamago Sando translates to “egg sandwich” in Japanese. In Japan an egg sandwich is their version of an egg salad sandwich.
For this vegan version, replace eggs with tofu and add vegan mayo, sugar, nutritional yeast, and chik’n broth for a rich, savoury flavour. Spread this filling on soft white bread with the crusts cut off and you’ll have a vegan sando that resembles the iconic Japanese style.
The Best Vegan “Egg” Salad Recipe Worth Making 😍
This tofu “egg” salad filling tastes so good and is similar to traditional egg salad. It blows my mind how medium-firm tofu cut into small pieces gives a texture similar to boiled eggs. I thought I’d never enjoy egg salad again when I went vegan, but this recipe reminds me of my childhood. It’s become my go-to vegan egg salad sandwich, which I make repeatedly!
Why You’ll Love This Recipe
- Perfect make ahead for work lunch
- Super easy and ready in 20 minutes
- Packed with plant protein from the tofu
- Easier than the original (no boiling or peeling eggs)
Recipe Ingredients
Tofu – Medium firm is best in this recipe as it provides the perfect texture to resemble an egg like consistency. I like using the Canadian brand called Sunrise. Firm tofu is too heavy and silken tofu is too mushy.
Vegan Mayo – Adds creaminess, I like to use Hellmann’s vegan mayo.
Nutritional Yeast – Adds a savoury flavour and is available at major grocery stores in the natural food aisle or bulk food stores.
Granulated Sugar – Adds the perfect touch of sweetness that makes Japanese tamago sando delicious.
Vegan Chicken Broth – Adds a subtle, salty chicken flavour. Use a powder or concentrated paste broth like the brands Luda or Better Than Bouillion.
Turmeric – Adds that eggy yellow colour.
Salt & Black Pepper – To season and enhance the other flavours in this recipe.
Fresh Parsley – Adds freshness and colour, substitute with green onions if you prefer.
Bread – Use your favourite soft white sandwich bread. I recommend your bakery’s fresh white bread, or try to find the fluffiest white bread that your grocery store carries.
Butter – I used softened vegan butter or margarine to spread on the sandwich bread. This adds flavour and acts as a barrier so that the bread doesn’t become soggy.
🌟 Curious If You Can Add Kala Namak For An Eggy Flavour?
Yes you can! Add 1/2 tsp of kala namak (black salt). I skipped it because I prefer a less eggy flavour but kala namak can give your sandwich that nostalgic egg salad taste. It’s an Indian Himalayan black salt known for its boiled egg flavour.
Kala namak can be found at Indian grocery stores, international aisle of your grocery store, bulk food stores, specialty food markets & online retailers such as Amazon.
How To Make It
- Combine vegan mayo, nutritional yeast, sugar, vegan chicken broth powder or paste, turmeric, salt, black pepper, and parsley in a large bowl.
- Mix using a whisk until well combined.
- Cut tofu into small cubes.
- Pat dry tofu to remove extra liquid.
- Add the cubed tofu to the mayo mixture.
- Gently stir/fold until combined. Enjoy immediately or cover and chill.
- To assemble the sandwich, spread butter on each slice of bread, add tofu “egg” salad filling to one slice and top with another buttered slice.
- Trim the crusts, cut the sandwich in half, and enjoy.
👩🏻🍳 Jazz’s Tips
- Season to Taste: Adjust ingredients to your liking. Add more salt if it’s bland; tofu needs good seasoning.
- Creaminess: If it’s not creamy enough, add an extra tablespoon of vegan mayo.
- Prevent Sogginess: Spread softened butter or margarine on the bread to keep the sandwich from getting soggy.
- Make Ahead: Store tofu “egg” salad filling in an airtight container in the fridge for 2-3 days. Stir if it looks watery.
Serving Suggestions
There are endless ways to enjoy this vegan egg salad! It’s perfect in a hearty sandwich, a protein-packed snack eaten by the spoonful or a tasty dip with crackers.
Frequently Asked Questions
Yes, you can. Start by adding 1/2 tsp of kala namak and add more if you want a stronger eggy flavour. I didn’t include it in my recipe because I prefer a milder taste while still enjoying the nostalgia of an egg salad sandwich. Kala namak is an Indian Himalayan black salt with a flavour profile of boiled eggs.
The difference is that the Japanese egg salad sandwich consists of a smooth, creamy filling with no vegetables and the American egg salad often includes chopped vegetables like pickles and celery.
In Japan, their sandwiches are often crustless because the filling is so fluffy and smooth that the chewy outer crust distracts from the overall texture and flavour.
Yes, once you have assembled the sandwiches, if not eaten right away wrap well in saran wrap and place in fridge for 1-2 days. These are great for packed school or work lunches as well as for bringing on picnics.
More Japanese Recipes That You’ll Love
- Vegan Onigirazu Sushi Sandwich
- Sunomono Cucumber Salad
- Vegan Kakiage Tempura
- Teriyaki Udon Noodles
- Tofu Crunch Sushi Rolls
- Vegan Curry Udon
- Teriyaki Tofu 20-Min
- Garlic Chili Udon
- Japanese Curry w/Chickpeas
Vegan Japanese Egg Salad Sandwich
Ingredients
- 1 block (454g) medium firm tofu
- 6 tbsp vegan mayo
- 1 tbsp nutritional yeast
- 1/2 tsp granulated sugar
- 1/2 tsp vegan chicken broth powder or paste
- 1/4 tsp turmeric
- 1/4 tsp salt or more to taste
- black pepper to taste
- 2 tbsp chopped fresh parsley or green onions
To make the sandwiches:
- 8 slices of white bread
- 2 tbsp vegan butter/margarine, softened
Instructions
- In a large bowl add the vegan mayo, nutritional yeast, sugar, turmeric, vegan chicken broth powder or paste, salt, black pepper and parsley.
- Mix using a spoon or whisk until well combined
- Drain and pat dry a block of medium firm tofu with a paper towel. Slice the tofu into thin strips and then in the opposite direction cut the tofu into small cubes.
- Gently pat dry the tofu cubes with a paper towel to absorb any extra liquid.
- Add the cubed tofu to the mayo mixture.
- Gently stir/fold until combined. You can enjoy immediately or cover and let chill until ready to serve.
To assemble your sandwiches:
- Spread butter on each slice of bread and then add the tofu “egg”filling on one slice of bread and then top with another slice of buttered bread to make the sandwich.
- Trim the crusts and then cut the sandwich in half and it’s ready to enjoy.
Video
Notes
- Want more eggy flavour: Add 1/2 tsp of kala namak (black salt).
- Season to taste: Adjust ingredients to your liking. Add more salt if it’s bland; tofu needs good seasoning.
- Prevent sogginess: Spread softened butter or margarine on the bread to keep the sandwich from getting soggy.
- Make ahead: Store tofu “egg” salad filling in an airtight container in the fridge for 2-3 days. Stir if it looks watery.
I would definitely add some black salt / Kala Namak for an eggy flavour.
Thank you so much Angela for your feedback. I updated the post in my FAQ section about adding kala namak (black salt) in this recipe 🙂
Excellent use of tofu in this recipe. I could not find the black salt suggested in the last comment but I added smoked sea salt and smoked paprika which helped give a boost in flavor. Made for a tasty lunch.
Thank you so much for the feedback Christina! Adding smoked salt and smoked paprika sounds delicious! Glad you enjoyed the recipe.
such a yummy breakfast to start off the day!
Thank you Andrea! This sandwich makes the perfect breakfast! I love making these the night before to enjoy the next day.
This is AMAZING!!!! I am addicted! You would never know this wasn’t a real egg salad sandwich. I used 1/2 teaspoon black salt and omitted the regular salt. This takes me back to the egg salad sandwiches we had in the 1970s. Not a bunch of other stuff in it, just simple. Wonderful comfort food!
This looks delicious and is genius. I will be trying this out with a variation for sure. Brilliant! It’s simple yet the presentation is very good, yet I’ve never thought to try this. Much appreciated!
Finally a tofu egg salad that tastes like an old school egg salad from my youth. Delicious! I did add the kala namak and it was just perfect! I also pressed my tofu just a little (and gently) prior to slicing rather than soaking up the excess water after slicing. Thank you for a brilliant simple recipe!
First time I’ve ever tried egg salad and I’m now in love!! The flavour is delicious and cozy. Love dipping crackers in this too. Super easy to make, new go to!