This Vegan Masters Egg Salad Sandwich recipe will have you feeling like you're at Augusta National in just a few minutes! It requires no stove or oven, takes about 5-10 minutes to make, and tastes just like the real thing. Pair this quick & simple recipe with an ice-cold Arnold Palmer & enjoy! If you'd like the full Masters experience, try my Vegan Pimento Cheese Recipe!
Vegan Masters Egg Salad Sandwich
It's finally April, which means The Masters Golf Tournament is right around the corner. For those who aren't as into watching golf, The Masters is also known for their egg salad & pimento cheese sandwiches!
Since this recipe doesn't require any actual cooking on a stove or oven, choosing the correct tofu for this dish is crucial. My highest recommendation for tofu is to use medium-firm tofu. This will be the closest to the texture of a hard-boiled egg while still being workable. If you are unable to find medium-firm, I recommend using silken tofu. Be aware that silken tofu is much more difficult to work with, but it is what I used in this recipe.
The other ingredients in this recipe are very simple and straightforward since the actual egg salad is also a very simple one. I use a spice in this recipe that is referred to as "black salt," but is called Kala Namak. Kala namak has a very unique egg-like flavor and smell to it. It is loved by vegans for this very reason, and it is used in this recipe to influence the flavor. Do not worry if you can't find this spice, this recipe is very doable without it.
What ingredients are in this recipe
- Medium-Firm or Silken Tofu - Tofu is the star of this vegan egg salad sandwich! Using a softer version of tofu will emulate the texture of a hard-boiled egg white while still managing to be a good source of protein.
- Vegan Mayonnaise - Just like regular egg salad, mayonnaise helps all of the ingredients come together. There are lots of good brands of vegan mayo these days. I used Hellman's Vegan Mayonnaise and I recommend that as well.
- White Bread - To emulate The Masters recipe as best as I could, I used plain white bread. You, of course, can use a healthier or gluten-free bread option if you choose.
- Black Salt (Kala Namak) - This spice gives this recipe its eggy flavor and smell. It is less common to find this spice in a traditional grocery store, but you may be able to find it at a spice store, an Indian food store, or online.
- Ground Turmeric - Turmeric has a very mild peppery flavor, but it is mostly used here for its bright yellow color. Just a small amount will make a difference and make this look more like a true egg salad!
- Onion Powder - To add more tasty flavor!
- Smoked Paprika - Just a pinch.
- Sea Salt
How to make this recipe
Step 1: Prep the Tofu
Remove the tofu block from the package and drain the excess liquid. If using silken tofu, be extremely gentle when handling the tofu.
Very lightly pat the block dry and gently press to remove any more moisture. With a sharp knife, cut the block into even-sized ½ inch cubes. Pat dry once more with a paper towel and add all of the cubes to a large mixing bowl.
Step 2: Make the Mayonnaise Mixture
In a measuring glass or a small mixing bowl, add 6 tablespoons of vegan mayonnaise. Mix this with the black salt, turmeric powder, onion powder, paprika, and salt until well combined and pale yellow in color.
The thickness of this mixture will depend on the type of mayonnaise you use. If it is too thick, add just a small splash of water and combine.
Step 3: Pour over the Tofu
Once the mixture is combined to your liking, pour it over the tofu cubes. Use a rubber spatula to get all of the mixture out of the bowl.
Gently mix the tofu cubes with the mayonnaise sauce using a rubber spatula or your hands. As best as you can, try to keep the cube tofu shop intact, but don't worry if they fall apart a bit.
Step 4: Assemble the Sandwich
On a piece of white bread, add a generous scoop of the vegan egg salad. Gently spread it across the bread, then add the top layer of bread and lightly press down.
Use a sharp knife to cut the sandwich in half and enjoy!
Expert Tips
- If you want to add fresh vegetables and herbs, you totally can! I think adding some chopped celery, parsley, dill, etc. would be delicious.
- If you can only find firm tofu, this recipe will still work! However, the texture will be less like that of a hard-boiled egg
- You can enjoy this vegan egg salad with or without bread. It would also be great in a lettuce wrap or on a spinach salad.
- For best results when cutting the tofu and bread, use a very sharp knife.
Recipe FAQs:
While mayonnaise is the traditional binder for an egg salad recipe, condiments such as greek yogurt, dairy-free yogurt, hummus, or cashew cream, all work well as mayonnaise alternatives.
No, vegans don't consume any animal products including eggs. This recipe is suitable for vegans. A traditional egg salad recipe is usually suitable for vegetarians.
Yes! I think adding fresh herbs or crunchy vegetables to this recipe would be delicious. You shouldn't need to adjust any other ingredients, but always taste as you go to be sure.
Yes! The recipe for the egg salad is naturally gluten free. Just use a GF bread or omit the bread, this is a GF recipe
If you enjoyed this recipe, you may also enjoy these:
Vegan Kale Salad with Quinoa, Chickpeas, and Pesto
Simple Creamy Chickpea Pasta Salad With Fresh Herbs
📖 Recipe
Vegan Masters Egg Salad Sandwich
Ingredients
- 1 lb Medium-Firm or Silken Tofu
- 6 tablespoon Vegan Mayonnaise
- ¼ teaspoon Ground Turmeric
- ⅛ teaspoon Black Salt (Kala Namak)
- ¼ teaspoon Onion Powder
- ½ teaspoon Sea Salt
- Pinch Smoked Paprika
- Slices White Bread
Instructions
- Remove the tofu block from the package and drain the excess liquid.
- Very lightly pat the block dry and gently press to remove any more moisture.
- With a sharp knife, cut the block into even-sized ½ inch cubes.
- Pat dry once more with a paper towel and add all of the cubes to a large mixing bowl
- In a measuring glass or a small mixing bowl, add 6 tablespoons of vegan mayonnaise.
- Mix in the black salt, turmeric powder, paprika, onion powder, and salt until well combined and pale yellow in color.
- If necessary (mixture is too thick) add a splash (1 tablespoon) of water and mix.
- Use a rubber spatula and pour/scrape the mayo mixture into the bowl of tofu
- Gently mix the mayonnaise mixture into the tofu until well combined. Try to keep the cube shapes intact, but don't worry if they break apart
- Scoop a generous amount onto a slice of bread. Top with another slice of bread and cut down the middle with a very sharp knife
Notes
- If using silken tofu, be extremely gentle when handling the tofu.
- If you want to add fresh vegetables and herbs, you totally can! I think adding some chopped celery, parsley, dill, etc. would be delicious.
- If you can only find firm tofu, this recipe will still work! However, the texture will be less like that of a hard-boiled egg
- You can enjoy this vegan egg salad with or without bread. It would also be great in a lettuce wrap or on a spinach salad.
- For best results when cutting the tofu and bread, use a very sharp knife.
- Nutrition Information is for 1 serving of 1 sandwich, using 2 slices of bread.
- Calories: 255
- Fat: 16 g
- Carbohydrates: 20.1 g
- Protein: 8 g
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