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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Vegan Edamame Egg Salad
A plant based makeover of the classic sandwich filling. Protein rich from edamame, and super flavorful.
- ¼ cup cashew cream
- 1 teaspoon rice vinegar
- 1 teaspoon mustard
- small pinch (start with ⅛ teaspoon) Kala Namak / black salt
- (or ½ teaspoon regular sea 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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Krista @ Joyful Healthy Eats says
This looks awesome! Such a great idea... can't wait to try it!
Arman @ thebigmansworld says
No joke I've been eating way more tofu here than I did back home and I love it! (My friend who studies nutrition back home told me 'Men shouldn't eat tofu, they get boobs). Yay.
Kim - Liv Life says
I have to admit that the one thing I miss since moving to plant-based foods is eggs. This beauty though, may just answer my craving!
Chung-Ah | Damn Delicious says
What a hearty, healthy lunch!
Kristina Sloggett says
thank you, I really do wish I could have shared with you! 🙂
I know I'm almost a year late, but just had to tell you how much I loved this! I've never been a fan of uncooked tofu, so I was hesitant to try this...but it was SO GOOD! I made it the night before work so it would have plenty of time to soak up the flavor. I added some black salt to make it more "egg-y" and some nutritional yeast...just because. It's lasted me for 2 lunches, and I plan to make it again soon. Yay! Thank you!
Kristina Sloggett says
hi there, Amanda! I love that you are enjoying this, it's an old favorite of mine... in fact, when I saw this comment come in earlier, I decided to make it for my lunch today! so thank YOU!
I just made this today for lunch and boy is it good. I added black salt to give it more of an eggy flavor and I made my own vegan mayonnaise.
Kristina Sloggett says
I am so happy you like it, Brittany! I make my own mayo now as well - easy and faster than I remembered!
this is brilliant!
saw this from the foodie feature - congrats on that! this looks amazing, I can't wait to try it.
made this for lunch, LOVE it!