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.
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
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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...
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Pure2raw twins says
beautiful!! and I have edamame on hand for Gary, so this is perfect! looks sooooo good too! thanks
caitlin says
Looks beautiful, Beautiful!! 😉
Christin@purplebirdblog says
This made me realize it has been far too long since I've had edamame or tofu separately, let alone together. I need these things!
Kath (My Funny Little Life) says
This looks very good! I miss some chicken in this one, though. 😀
Nichole says
I'm going to have to trust those taste-buds of yours, but you haven't let me down yet. Really unique, colorful and looks packed with flavor.
Averie @ Love Veggies and Yoga says
It looks amazing and I seriously thought there was egg in it! The turmeric totally yellowed the tofu right up and it's such a dead ringer for eggs. NICE WORK! These pics are gorgeous, too.
Heather Blackmon (@betterwithveg) says
Oh this looks awesome, I love the addition of edamame in this recipe! I don't really like celery in my egg salad, but often feel like something with a little more texture would be nice. Can't wait to try it!
Lisa B says
I would like some too, please 🙂
Lauren @ Oatmeal after Spinning says
Can you please tell me which brand of tofu you like to use? I always get the "egg" salad on the salad bar at Whole Foods and just can't replicate it! I'd like to try out your recipe, but want to know your opinion on tofu brands first (I almost always get Twin Oaks- which has a very different texture than most).
And- are you going to Blend? Please say yes. 🙂
Cara says
Yeah, you are pretty much making me wanna eat it again (even though I didn't have an actual first round with it)... This must mean that you are a pro 🙂
spabettie says
ha! pro. 😉 I was JUST having a conversation about cookbooks yesterday. #WishfulThinking...