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japanese-egg-salad-sandwich-recipe

Japanese Egg Salad Sandwich

A vegan twist on the classic Japanese egg salad sandwich.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Lunch
Cuisine: Japanese
Servings: 2 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 block Firm tofu drained and crumbled
  • 2 tablespoon Vegan mayonnaise
  • 1 teaspoon Yellow mustard
  • 1 teaspoon Black salt (Kala Namak)
  • ¼ teaspoon Turmeric for color
  • ¼ cup Chopped green onions
  • 4 slices Bread preferably Japanese milk bread

Instructions 

  1. 1. In a mixing bowl, crumble the tofu with a fork.
  2. 2. Add vegan mayonnaise, mustard, black salt, and turmeric. Mix well.
  3. 3. Stir in the chopped green onions.
  4. 4. Spread the mixture onto two slices of bread and top with the remaining slices.
  5. 5. Cut the sandwiches in half and serve.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Keywords

Vegan
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