Ingredients
For the Tofu Egg Salad
- 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
For the Sandwich
- 8 slices of white bread
- 2 tbsp vegan butter or margarine, softened
Instructions
- Prepare the Dressing: In a large bowl, combine the vegan mayo, nutritional yeast, sugar, turmeric, vegan chicken broth powder or paste, salt, black pepper, and chopped parsley or green onions. Mix well with a spoon or whisk until thoroughly blended.
- Prepare the Tofu: Drain the medium firm tofu and pat it dry thoroughly using paper towels. Slice the tofu into thin strips and then cut these strips in the opposite direction into small cubes.
- Dry the Tofu Cubes: Gently pat the tofu cubes with paper towels again to remove any excess moisture, ensuring the salad isn’t watery.
- Combine Tofu and Dressing: Add the tofu cubes to the mayo mixture. Gently fold and stir until the tofu is evenly coated but still retains some texture.
- Assemble the Sandwiches: Spread the softened vegan butter evenly on all slices of white bread. Layer the tofu egg salad generously on four slices, then top with the remaining bread slices to form sandwiches.
- Serve or Chill: Enjoy the sandwiches immediately or cover and refrigerate until ready to serve, allowing flavors to meld.
Notes
- Patting the tofu dry thoroughly is key to preventing a soggy sandwich.
- You can substitute green onions for parsley based on preference for a slightly different flavor.
- Adjust salt and pepper to taste to enhance the flavor of the egg salad.
- This sandwich holds up well packed in a lunchbox and tastes great chilled.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Breakfast
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegan
