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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Bob says
I too miss my egg salad, and just found you from searching for a vegan alternative! I will be making this, thanks!
spabettie says
hi Bob! I hope you like this version!
Tyler says
made this today, terrific! good job and thanks.
Natasha says
j'yummy! Hey - I've been interviewing for the regional rep position for Benefit Cosmetics - 3 days back to back...I promise to send you your care package on Tuesday...have an EKG to go to on Mon...
hope your papa is doing great and not flirting too much with the nurses! 😉
Mwaaaah!
spabettie says
I keep meaning to reply to this - busy here too! I have been thinking of you, though - sending good vibes your way about your interviews - hope it goes well!
and Dad IS HOME!! he came home over the weekend (I need to sit for a minute to update everyone...), and we are hoping he will start chemo this week. I go over each morning early, to "feed" him his (feed tube) breakfast, give meds, etc. It is SO nice to have him at home, where I know he is happier and more comfortable. 🙂 and now I can JUICE for him!! he is on feed tube, but can eat soft foods and drink, so fresh beautiful juice it is! (which makes ME happy!)
you are the sweetest friend - thank you!
Robin says
I've never liked the idea of tofu egg salad, even though I love tofu, but this looks great! And the taco shells - neat!
Richa@HobbyandMore says
I do want to pick it up and eat it with you.. I am not a tofu fan.. so i will probably add some crumbled tempeh. i love all that black pepper and edamame!
Eden says
First of all, I love, LOVE, that you put the "egg" salad in taco form! Anything is better in taco form!
I'm sorry your views of eggs are "sketchy" because I actually love them. Although I will try to mimic this. Sketch and all 😉
Dawn (HealthySDLiving) says
Mmmm 2 of my favorite things - Edamame and eggs! 🙂 Looks delicious!
Steve @ the black peppercorn says
We LOVE egg salad and I personally am a huge fan of edamames. This is a very intriguing recipe you have here. I am going to bookmark it and will try it soon. Very creative!
Sarena (The Non-Dairy Queen) says
Oh edamame...how I miss thee! Looks amazingly delicious and comforting!
Thinking about you today! Hope things are going well. I got your last comment back to me. I know it's a lot to take in, but I'm hoping it's all going well! Hugs!
mightyvegan says
OMG, I have to make this, I love edamame beans. I used to make an avocado edamame spread but it's not filling enough, this is a must make for me!