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Side view of a vegan tofu egg salad sandwich. The tofu is a light yellow colour and a soft and mashed but not mushy texture. The sandwich bread is lined with green leaf lettuce and sprouts.

Tofu “Egg Salad” (Vegan & Oil-Free)

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5 from 2 reviews

  • Author: Kathryn Alexandre
  • Total Time: 20 minutes
  • Yield: serves 4
  • Diet: Vegan

Description

Make a delicious vegan tofu “egg salad” with a quick sunflower seed “mayonnaise”. The homemade “mayo” makes this tasty lunch oil-free!

Ingredients

Units Scale
  • 454 g medium tofu (can use firm tofu but the softness of medium is closer to an egg)
  • 2 tsp nutritional yeast
  • 1 tsp pickle juice
  • 1/2 tsp black salt (kala namak – for “eggy” flavour)
  • 1/2 tsp ground turmeric
  • 1/4 tsp garlic powder
  • Pinch of black pepper

Sunflower Seed “Mayo” (or 4-6 tbsp vegan mayonnaise of choice)

  • 1/4 cup sunflower seeds, soaked and drained
  • 1/4 cup water
  • 1/2 – 1 tbsp lemon juice
  • 1/2 tsp mustard powder (or 1/2 – 1 tsp prepared mustard depending on taste)
  • 1/4 tsp garlic powder
  • 1/8 tsp sea salt

*All the ingredients for this recipe are from our pantry & freezer tips!

Instructions

  1. If making the sunflower seed “mayo”, start by soaking the sunflower seeds in boiled water for 15 minutes to soften them. Alternatively, soak the seeds overnight in cold water in your fridge. While the seeds are soaking, prepare the tofu.
  2. Drain any excess water in the package surrounding the tofu but there is no need to press the tofu. Add the drained tofu to a medium sized bowl and loosely mash it up (you will mash it more once you add the other ingredients).
  3. Sprinkle the seasonings onto the tofu and mash it some more. I like to leave a few larger pieces of tofu so they resemble larger pieces of egg whites in a traditional egg salad. 
  4. If you are not making the sunflower seed mayo then stir in 4-6 tablespoons of your favourite vegan mayonnaise. Otherwise, drain the soaking liquid from the sunflower seeds and add them to a blender with ¼ cup fresh water and the remaining ingredients. Blend until it is as smooth as possible. This “mayonnaise” will be more textured than traditional mayonnaise but once stirred into the tofu you won’t notice the texture. Stir the sunflower seed mayo into the seasoned and mashed tofu.
  5. Taste your vegan egg salad and add any extra salt if needed, pickle juice/lemon juice for tang, or even a few drops of your favourite hot sauce.
  6. To make 4 sandwiches, toast your favourite sandwich bread, line the bread with crisp lettuce, scoop a generous amount of egg salad onto the lettuce and top with fresh sprouts.
  7. Leftover tofu “egg salad” keeps well in the fridge for up to 3 days.

Notes

Approximate Cost: $3.67 Canadian for the tofu and sunflower seed mayo. If I were to make this recipe with eggs the cost of the eggs would be equivalent or only a few cents less than my cost for the tofu. The sunflower seed “mayo” costs me $0.35 cents to make. My lowest cost for a store-bought plant-based mayo would be $0.95 and a traditional mayonnaise would be $0.63.

Another “mayonnaise” option is to set aside 80 grams of the tofu and use that for the mayonnaise. Add the reserved tofu to a blender with the seasonings listed for the sunflower seed “mayonnaise”. Splash in 2 tbsp plant milk and blend until smooth. Add more plant milk as needed to reach your desired consistency.

Feel free to stir chopped celery, chopped green onion, or any fresh herbs you love into your tofu “egg salad”. These sandwiches are also delicious with sliced avocado or pickles.

  • Category: Sandwich
  • Method: Raw
  • Cuisine: American, Canadian

Find it online: https://tastythriftytimely.com/tofu-egg-salad-vegan-oil-free/