Japanese Egg Salad Sandwich Recipe

Tofu: Firm tofu is used as a base to replicate the texture of eggs.

Vegan mayonnaise: Adds creaminess and binds the ingredients together.

Yellow mustard: Provides a tangy flavor that complements the tofu.

Black salt: Gives the mixture an egg-like flavor due to its sulfur content.

Turmeric: Adds a yellow color to mimic the appearance of egg yolk.

Green onions: Adds a fresh, mild onion flavor and a bit of crunch.

Japanese milk bread: A soft, fluffy bread that holds the filling well.

When crumbling the tofu, aim for a texture that mimics the consistency of hard-boiled eggs. This can be achieved by using a fork to break it down into small, irregular pieces. The black salt (kala namak) is crucial for imparting an egg-like flavor, so make sure to mix it thoroughly with the vegan mayonnaise and mustard. For an extra touch of authenticity, lightly toast the Japanese milk bread before assembling the sandwich.

• firm tofu - Substitute with chickpea tofu: Chickpea tofu has a similar texture and can be used as a protein-rich alternative.

• vegan mayonnaise - Substitute with mashed avocado: Mashed avocado provides a creamy texture and healthy fats, making it a good alternative to vegan mayonnaise.

• yellow mustard - Substitute with dijon mustard: Dijon mustard offers a similar tangy flavor with a slightly more refined taste.

• black salt (kala namak) - Substitute with nutritional yeast: Nutritional yeast adds a savory, umami flavor that can mimic the eggy taste of black salt.

• turmeric - Substitute with paprika: Paprika can provide a different but complementary color and a mild flavor.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a direct substitute.

• japanese milk bread - Substitute with sourdough bread: Sourdough bread has a soft texture and a slightly tangy flavor that can work well in a sandwich.

• To keep your Japanese Egg Salad Sandwiches fresh, store them in an airtight container. This will prevent the bread from drying out and the tofu mixture from losing its flavor.
• Place a piece of parchment paper between each sandwich to avoid them sticking together. This is especially useful if you plan to stack them.
• Store the container in the refrigerator. The sandwiches will stay fresh for up to 2 days. Beyond this, the bread may become soggy, and the tofu mixture might lose its texture.
• If you need to prepare the sandwiches in advance, consider storing the tofu mixture separately in an airtight container. When ready to serve, simply spread the mixture onto the bread.
• For freezing, wrap each sandwich individually in plastic wrap or aluminum foil. This will help maintain their shape and prevent freezer burn.
• Place the wrapped sandwiches in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the sandwiches in the refrigerator overnight. For a quicker option, you can microwave them on a low setting for a few seconds, but be cautious as this may alter the texture of the bread.
• If you prefer a fresher taste, freeze only the tofu mixture and prepare the sandwiches fresh when needed. The tofu mixture can be stored in the freezer for up to 1 month.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Lightly grease the skillet with a bit of olive oil or vegan butter.
  3. Place the sandwich in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until the bread is golden brown and the filling is warmed through.
  5. Remove from the skillet and let it cool slightly before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the sandwich in aluminum foil to prevent it from drying out.
  3. Place the wrapped sandwich on a baking sheet.
  4. Bake for 10-15 minutes, or until the sandwich is heated through.
  5. Carefully unwrap the sandwich and let it cool for a minute before serving.

• Microwave Method:

  1. Place the sandwich on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the bread from becoming too dry.
  3. Microwave on medium power for 30-45 seconds, checking halfway through to ensure even heating.
  4. Let the sandwich sit for a minute to allow the heat to distribute evenly before serving.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the sandwich directly on the toaster oven rack or on a baking sheet.
  3. Toast for 5-7 minutes, or until the bread is crispy and the filling is warmed through.
  4. Remove from the toaster oven and let it cool slightly before serving.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the sandwich in the air fryer basket.
  3. Air fry for 3-5 minutes, checking halfway through to ensure even heating.
  4. Remove from the air fryer and let it cool for a minute before serving.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Fork: Used to crumble the tofu into a texture similar to egg salad.

• Measuring spoons: Essential for accurately measuring the vegan mayonnaise, mustard, black salt, and turmeric.

• Knife: Used to chop the green onions and to cut the sandwiches in half.

• Cutting board: Provides a safe and clean surface for chopping the green onions.

• Spatula: Useful for mixing the tofu and other ingredients thoroughly.

• Bread knife: Ideal for slicing the sandwiches cleanly without squishing the bread.

• Plate: Used to serve the finished sandwiches.

Prepare the tofu ahead: Drain and crumble the tofu the night before to save time in the morning.

Pre-mix the sauce: Combine vegan mayonnaise, mustard, black salt, and turmeric in advance and store in the fridge.

Chop green onions early: Pre-chop the green onions and store them in an airtight container.

Use a food processor: Quickly crumble the tofu using a food processor instead of a fork.

Assemble the night before: Prepare the sandwiches the night before and wrap them tightly to keep fresh.