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?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Vegan Edamame Egg Salad
A plant based makeover of the classic sandwich filling. Protein rich from edamame, and super flavorful.
Ingredients
- 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
Instructions
- 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!
Notes
dairy, egg, oil, and gluten free, vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
½ cupAmount 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.
about Kristina:
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.
lindsay says
i crave good egg salad too. i bet the edamame gives it more texture, which i like. No more eggs for you? uh oh, why's that? did i miss that post?
spabettie says
haa, no, you didn't miss it, I quietly moved to a completely plant based diet last winter, about a year ago 😉 eggs were always iffy for me anyway, this is one of the ways I kinda miss them! edamame is AWESOME in egg salad, Lindsay, you should try it!
Cookin' Canuck says
I adore egg salad and am intrigued by your egg-less version. Great idea to add in the edamame!
spabettie says
the edamame is SO good in this... while we both liked this, and enough for me to share the recipe, I am going to fuss around with the tofu a bit... try to make it even more "egg" like in consistency. I am freezing a block right now, I have heard that changes texture. I also thought of steaming or ... boiling it?? 🙂 we shall see!
Jared says
I have grown to love eggless egg salad and can't wait to try this one with the edamame! Awesome idea.
spabettie says
hi Jared! do you make your own eggless salad? while I love this recipe, I am still playing with the tofu, to make it even more "egg like". I'm thinking of steaming or boiling it? (is that bizarre??) 😀
Jared says
I usually just give the tofu a squeeze to get rid of the water (I personally like it with a little give, I find it on the dry side when pressed for a cold salad) and crumble it with my hands into a bowl, add some veganaise, dijon mustard, garlic/onion powder, dill, cayenne, and I mince up a pickle to give it a little bite! Cucumber would work well too. Sometimes I slip in a little of the pickle juice, I LOVE the tangy and acidic taste!
I would definitely give that a try. My version tastes a little like egg salad, not truly like "eggs" per se. I think cooking it in some capacity would lend its flavor to eggs more.
spabettie says
I LOVE pickle juice and pickles in egg salad... I think I'm getting a similar thing with the vinegar? I do love this recipe, and the sound of yours too. thanks for sharing!
Allie says
Oh yum! I've made "tuna" salad before, but have never tried for egg. And oh, I love any excuse for lots and lots of pepper, too. Those are snazzy pepper grinders--now I want one.
spabettie says
aren't the pepper grinders fun?? I can vouch for their quality - we have had the pepper mill for maybe 6 years, and a salt mill for another 4 or 5 years... they are great!
share a link to your tuna salad if you have one? 😀
Allie says
I use this recipe: http://yeahthatveganshit.blogspot.com/2007/08/mock-tuna-salad.html
But I sub sweet gherkin for dill pickle (and add lots more) and sub plain soy yogurt for the vegan mayo.
spabettie says
YUM, looks good! and thanks - what a FUN website - I just spent way too much time there... 😉
Maryea @ Happy Healthy Mama says
I love the addition of edamame! I may have to try this--but I'll probably go ahead and use eggs. I just can't eat raw tofu.
spabettie says
I totally understand - I loved it with real eggs, and know MANY others did as well! 🙂
katie says
This is awesome! Love this to pieces! I would make this with egg whites as well for me! I like the tofu though as well!
Happy Wednesday!
Sending love to you, Basil, husband, and your dad!
spabettie says
THANK YOU KATIE! you are the sweetest to keep us in your thoughts, and Basil sends wags to you! you should definitely try egg salad with edamame - you'll LOVE it! XO
Gina @ Running to the Kitchen says
I had a (real) egg sandwich yesterday with edamame spread on it that reminds me of this. It was delicious so I'm assuming this would be as well!
spabettie says
Mmm, edamame spread! I need to get on that, stat! 😀
Leanne @ Healthful Pursuit says
I used to make an eggless egg salad for myself every other day when I was vegan. Since then though, I haven't made it once. Not once! I guess I just totally forgot about it. Thanks for the reminder, and I love that you added edamame 🙂
spabettie says
you should definitely try it with edamame - either eggs or eggless, it really makes the salad SO GOOD! 😀
Traci says
Yum I can't wait to try this one! Looks fabulous 😊
spabettie says
thanks, Traci, I hope you love it like we do!
Heather (Where's the Beach) says
Oh love love this idea. I'm thinking I need to try these for a late Sunday lunch. YUM
spabettie says
yay - I hope you do, you'll love it!