Vegan edamame egg salad is a plant based makeover of the classic sandwich filling. Protein rich from edamame, and super flavorful.
recipe originally published February 1, 2012
Edamame Egg Salad
Though my view on eggs has always been sketchy, one thing I crave now and then is an egg salad sandwich. Or just egg salad in general, actually.
Before giving up eggs altogether, I used to make vegan edamame egg salad.
Replacing the egg with tofu and adding a few more ingredients to elevate it from a basic recipe, this comes close to the original.
Jason gave it a yes vote also, hopefully for more than the large amount of pepper I added to his. If you have Kala Namak, use it here. Kala Namak - or black salt - gives that sulfur taste to food, to mimic the flavor of an egg.
Making egg salad for lunch instead of breakfast? Choose one of these vegan breakfast recipes.
Meal Prep Recipe
Most of the time I make egg salad sandwiches with my spinach pancakes as bread, but this time I wrapped it into corn tortillas. Edamame egg salad tacos?
Either way, this is a great meal prep recipe for an easy packable lunch. Bread, taco shell, spinach pancake - pack them separate and add the egg salad to it when you are ready to eat.
Really, every time I see these photos I want to eat this again, immediately.
Did you make this edamame egg salad?
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- ¼ cup cashew cream
- 1 teaspoon rice vinegar
- 1 teaspoon mustard
- ⅛ teaspoon Kala Namak / black salt or ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- 1 block extra firm tofu
- ¾ cup fresh or defrosted shelled edamame
- 3 fresh green onions, trimmed and chopped fine
- Small bunch fresh dill, chopped fine
- Drain and press tofu.
- In a medium size mixing bowl, combine cashew cream, vinegar, mustard, salt, pepper, and turmeric.
- Chop tofu into small pieces (approximately ¼ inch squares).
- Fold tofu, edamame, onions and dill into cashew cream mixture. Cover and transfer to refrigerator, allowing flavors to combine, at least one hour.
- Serve in a sandwich, over salad greens or quinoa, or in a taco shell!
dairy, egg, oil, and gluten free, vegan
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Serving Size:½ cup
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 74mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 10g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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