This vegan twist on a classic Filipino spread is one of my favorite ways to start the day. Slap it in between two slices of whole wheat bread (or a whole wheat bagel if that's your style), and you have a simple, tasty, and refreshing breakfast!
The main ingredient we use to replicate the egg is tofu, which can create a texture that's similar to mashed hard-boiled eggs. It's also chock full of protein and nutrients to keep you healthy.
In addition, we use a topping called "kala namak" (also known as black salt), a South Asian seasoning which has a distinctly eggy flavor. This combined with the tofu will bring you into guilt-free egg heaven.
How to Make the Vegan Egg Salad Sandwich Spread
First, I recommend pressing the firm tofu for 30-60 minutes to get rid of any extra liquid. I know pressing tofu can be annoying and others advocate for never pressing tofu at all. But if you have leftovers of this recipe, some liquid does tend to pool over time and pressing the tofu reduces that.
Place the firm tofu into a small or medium mixing bowl and crumble until you reach a desired "eggy" consistency. You can use a spoon & fork to do this, or a potato masher.
Add the soft tofu, vegan mayo, then all the other ingredients (sugar, pepper, kala namak). Mix with a spoon or fork until well combined. Eventually, the texture will come out like a spread.
Use the spread in a sandwich or bagel and enjoy!
Tips
- Press the firm tofu beforehand! This reduces water from pooling at the bottom if you store leftovers in a bowl and place it in the fridge afterwards.
- Kala namak is not a commonly-used ingredient in places like the United States, Canada, or even the Philippines. But you should be able to find it in health food stores and even some big commercial grocery stores.
- For maximum longevity, transfer any leftovers into an airtight container and place in the fridge.
Frequently Asked Questions
While you can now buy vegan mayo at the grocery store, these can be unhealthy. I would personally recommend making your own homemade vegan mayo with whole ingredients. There's a great recipe for that here.
Vegan Egg Salad Sandwich Spread
Equipment
- 1 Mixing Bowl
- 1 Fork
- 1 Potato Masher (optional)
Ingredients
- ½ block soft tofu
- ½ block firm tofu pressed
- 1 cup vegan mayo
- 1 tablespoon brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon kala namak
Instructions
- Place firm tofu in a mixing bowl and crumble with a fork or potato masher until desired eggy consistency is achieved
- Add the rest of the ingredients (soft tofu, vegan mayo, kala namak, brown sugar, salt, and pepper) into the bowl and mix well.
- Spread between two slices of whole wheat bread or a whole wheat bagel and enjoy!
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