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.
(see more vegan breakfast recipes here.)
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.
Vegan Egg Salad
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.
Ingredients
- 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
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 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!
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:
1/2 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.
Try AmazonFresh Free Trial
for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!
about Kristina:
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.
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!
[email protected] 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!