Still, it is delicious on toasted pumpernickel rye bread. If it’s been used as a meat substitute, I’ve probably tried to make it into a chicken salad sandwich. Thanks so much for sharing! I’m pretty sure the only way that would make it better is if I served it on white house rolls (which is exactly what I plan on doing next time I’m home.). Haha! I have to admit for the last few years I pretty much just followed Brandi Doming bc her recipes are easy and always turn out great, but I am so happy I found you through Instagram. ★☆ Has anyone made this within the nutritional yeast? Toss cooled tofu chunks with mayo, celery and grapes, then season to taste, if needed, with salt and pepper. This is going to be a go-to for lunches! The black salt really gives that eggy smell and flavor. Well done. Happy cooking! So glad you think so, izzi Yes, I often feel simple is best. Isn’t it the best vegan chicken salad sandwich you’ve ever had? Social media shares are always welcome. x, Hahaha! Awesome!! So happy you love it . I always give full instructions on how to prepare the tofu in each of my recipes, so for this recipe, all you need to do is drain off the excess water from the package and pat it dry as indicated in the recipe. I need to pick up the black salt, because you stated it will make it taste like eggs, which sounds wonderful! Aww wow! Add tofu to a glass baking pan along with vegetable broth, soy sauce, thyme, sage and a few cracks of fresh ground pepper. I tried adding some finely chopped celery in my last batch and it was a nice addition. Last week, I made your Mushroom Stroganoff. I’m mind blown. Here you'll find my favourite fuss-free vegan recipes. When I am feeling extra randy, I put in a 1/4 tsp of my favorite vinegar to brighten the dish. Haha!! Notify me via e-mail if anyone answers my comment. It was indeed like I was eating my favorite egg salad sandwich that I loved as a kid! I mixed all the "sauce" ingredients together before I added the tofu bits. This one is as much for you as it is for me. I am not totally Vegan, mostly a wannabe, and am in constant pursuit of recipes to support my conviction to completely "crossover" to the Vegan side. Since I finally used up the last of the bacon from my freezer last week, today I made your Mushroom Bacon for Sunday breakfast. The key ingredient in this vegan egg salad sandwich recipe is black salt which is also called kala namak. You see...I was kind of the family egg salad queen (after my Mum of course) & could devour large bowls of the cholesterol laden stuff. Aww thanks so much, Kaley! Only 10 minutes to make and it tastes just like eggs! Make this salad ahead of time for meal prep. Thanks! I just love your recipes! I fully expected a mouthful of disappointment but whoa. I usually add all kinds of other stuff but followed this recipe as shown and keeping to the simplicity of just a few ingredients was really the key. You keep them simple enough for people who are not big time cooks, while still introducing us to a new spice or food here and there to keep us interested. If desired add table salt and pepper to taste. I am highly impressed with everything I have made of yours and look forward to exploring more of your site. If someone served this to me, I think I might get fooled. I make mine with dry mustard powder (a smaller quantity, according to mixing proportions on container) and it works just fine. It’s 300 g once I pressed all the moisture out. Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . This isn't so much a comment as a question. Who needs eggs when you can eat this?! I use extra firm tofu and it reminds me so much of hard boiled egg. So when I saw this, I wanted it...like a chubby kid wants cake. I blame it on growing up in Richmond. The outcome would be very different so I'm asking before I make a horrible mistake! HOT DANG...Sam, you’re seriously changing the vegan home cooking game. What ingredient should I cut back on? Thank you! Love it! Amazing, so glad it was a hit, Jen . I've made it twice now and the second time I tweaked it just a little (not the sauce, because that's amazing, tastes exactly like eggs) I pressed my tofu to get more water out and mixed the tofu in a food processor to make more of a spread consistency and then I didn't taste the tofu as much. It's actually pink in colour. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. I'll be exploring some of your other recipes soon. When ready to enjoy, toast the bread if desired. God bless you Sam and your eggy vegan voodoo. I feel like I just ate that sandwich again. Keep 'em comin'! So I added some walnuts for crunch and some grapes for sweetness. Launching November 30th. Honestly feel like a kid again with memories of my mom making egg salad sandwiches for my school lunches. Exceeds expectations. Worth the wait for the black salt. I can’t wait for you to make this and then tell me what you think. While I truly don’t miss meat 98% of the time, I crave a chicken salad sandwich almost monthly. SO happy you both enjoyed! Enjoy! So happy you enjoyed it so much, Jessica! Sooo impressed. I’ve made this tofu chicken salad sandwich roughly a dozen times since that first tinkering and each time, I swear I love it more. Learn how your comment data is processed. I also added a little water just to thin the sauce out a bit to make it easier to add to the tofu. Make sure you're getting the black salt that is also called kala namak. This is going to be my go to recipe for Omni Cookouts this summer. I've pinned it. I didn’t get a chance to grab lettuce but I will for tomorrow’s serving and I dig it with vegan honey mustard as well. This recipe tastes exactly like I remember. I feel like an idiot for waiting this long to buy black salt. Learn more about Alex. Enjoy immediately! Enjoy! ★☆. Cruelty free egg salad without all the cholesterol. Just made this for supper this evening. Thrilled you love it so much , You're most welcome, Stephanie! Is the mustard which you add, mustard powder or what we call in UK made mustard? If you think I can improvise with a paper towel/plate/can method, tell me that too . I hanks. Just made this for lunch and tastes just like what I remember egg salad to taste like. I followed your recipe to the letter (‘cept a teensy bit of onion salt). It takes just 10 minutes to whip up and only 7 ingredients are needed. The texture is perfect and the flavor spot on! For the best result, make sure you use medium-firm tofu which has the most egg-like consistency. Thanks for such a great recipe!! My 3 kids all loved it and have requested it again today! Next time I’m going to add some curry powder, Aww thanks so much, Gail!!! I didn't have black salt so I replaced it with pink Himalayan salt and white pepper. You'll need to visit your inbox and confirm your subscription to get it. Of a childhood filled with Ukrop’s (RIP) chicken salad on white house rolls. Hi Anita, it is prepared mustard not mustard powder. Toss cooled tofu chunks with mayo, celery and grapes, then season to taste, if needed, with salt and pepper. This is what provides the egg flavour in all of my egg recipes including my vegan fried egg, vegan egg yolk, tofu scramble spice mix, and deviled potatoes. Just awesome. Black salt (kala namak) will make the sandwich taste like egg, so I recommend you pick some up. Required fields are marked *, Rate this recipe I'm new to using tofu. I also tried it on top of crackers. It reminds me of being a kid and enjoying lunch with my grandma on a summer day. Just curious if the yeast is what would mimic the yolk taste of the eggs? Thanks so much!! The black salt is absolutely NECESSARY Just wrap it in a paper towel/kitchen towel and let gravity with a healthy object do its thing. I've already made it 3 times while stuck at home because of the COVID quarantine. Think It’s the latter. Changing the world one Sam-wich at a time , Haha! Another great recipe, Sam. Then, I saw a friend prepare tofu this way: baked with broth, soy sauce, sage and thyme. This was so so good. It is similar but different from yours. Right now I'm enjoying Hellmanns but I also like to make my own using the recipe in my cookbook. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. I have a spice grinder and can powder it if necessary. Once tofu is cool, tear into bite sizes pieces. It's ok. Are you freaking kidding me?! Great flavor and so easy to make! This now features regularly in our lunch boxes! I could cry tears of yolky joy right now. I did everything exactly the same except I threw in a little diced green onion. Fantastic recipe. Being vegan is new to me this year and you have really helped me with this transition to trying to eat more homemade vs processed prepackaged vegan foods! Feel free to share photos and quotes with a link back to my original post. To serve, start with toasted bread, layer with lettuce (butter lettuce is my favorite here) and thin slices of tomato. This was delicious and did not disappoint! Since I don’t eat chicken, I’ve taken matters into my own hands. What brand of vegan mayonnaise do you use? One bite and I knew this was going to be the base for my vegan chicken salad sandwich. All of the images and text on this site is the property of It Doesn't Taste Like Chicken. I made it in a rush This morning, by eye with a glance to the measurements and went to taste before packing it up for work really quickly. I guarantee that every neighborhood gathering, potluck, bridal shower and BBQ will have at least one tray of that chicken salad on those rolls. This is kind of astounding. *Nutrition is based on one serving of the vegan egg salad without bread and lettuce. I can't wait to try it. The kala namak and yeast combo is sooo eggy and satisfying. This is so GOOD! To serve, start with toasted bread, layer with lettuce (butter lettuce is my favorite here) and thin slices of tomato. If it looks watery, just give it a gentle stir to reincorporate. I absolutely love seeing your creations. Next time I’ll make the sauce and lightly fold the tofu cubes in and/or use a different tofu brand (this one was super mushy despite being medium firm) - but was still amazing and we polished off the bowl! 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