this Vegan Edamame Egg Salad is a plant based makeover of everyone’s favorite classic sandwich stuffer, with an extra serving of protein from edamame, and flavor from colorful spices.
Vegan 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 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.
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.
- 1/4 cup cashew cream
- 1 teaspoon rice vinegar
- 1 teaspoon mustard
- small pinch (start with 1/8 teaspoon) Kala Namak / black salt
- (or 1/2 teaspoon regular sea salt)
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 block extra firm tofu
- 3/4 cup fresh or defrosted shelled edamame
- 3 fresh green onions, trimmed and 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 1/4 inch squares).
- Fold tofu, edamame and onions 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:1/2 cup
Amount Per Serving:Calories: 133 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 74mg Carbohydrates: 5g Fiber: 2g Sugar: 1g Protein: 10g
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Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
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.