Japanese Tofu “Egg” Salad Sadnwich

The best tofu "egg" salad ever!

Course: Lunch, Sandwich
Cuisine: sandwich
Servings: 2 sandwiches
Author: Monson Made This
  • 7 ounces firm tofu, drained
  • 2 tablespoons vegan mayo, or more to taste
  • ½ teaspoon yellow mustard, or more to taste
  • 1 scallion or green onion, thinly sliced
  • 2 pinches sugar
  • 2 pinches salt, or more to taste
  • freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • 4 slices soft vegan white bread
  1. Cut your tofu into ¼ inch slices. Sandwich the slices between between two towels, and pat dry. Stack the slices and cut then into ¼ inch strips, and then cut those strips into ¼ inch cubes. Cut 1 scallion or green onion into thin slices, and then add the tofu and onion to a mixing bowl. Add vegan mayo, yellow mustard, 2 pinches of sugar, and a 2 pinches of salt to the bowl along with a a bit of black pepper.
  2. Stir carefully, as to not break up the cubes, until well combined. Refrigerate until ready to use. Save in the fridge for up to 3 days.

  3. To assemble, lightly spread Dijon mustard onto one slice of bread. Spoon on the tofu “egg” salad, and then top with another slice of bread. Carefully cut the crust off of the long sides of the sandwich, and then cut the sandwich into 3 equal portions.  Serve with the filling-side facing up.