Vegan Japanese Egg Salad Sandwich
This Vegan Japanese Egg Salad Sandwich or tamago sando is filled with a creamy tofu “egg” salad tucked between two slices of soft white bread. This sandwich is protein rich, easy to make and holds up well in a packed school or work lunch.
Servings: 4 Sandwiches
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.