Mediterranean Tofu Egg Salad Sandwich

If you’re a food enthusiast and looking for a great new recipe to try out, then look no further than Mediterranean Tofu Egg Salad Sandwich. This super healthy sandwich uses a combination of tofu, egg, tomatoes, lettuce, cilantro and mayonnaise. The ingredients used are simple yet extremely flavourful.

This meal is sure to become a family favourite and so if you’re looking for a new recipe to try out this one is a great place to start. A Mediterranean Tofu Egg Salad Sandwich is a quick and easy way to bring some Mediterranean flavor to your lunch or dinner.

The ingredients mix very well together and are very easy to make with your own hands, all you need is some bread, chickpeas, tomatoes, red onions, and maybe a dash of olive oil or a sprinkling of herbs, the rest you can sprinkle with your favorite spices, such as garlic, salt, pepper, and oregano. It is not a very complicated dish, but it is flavorful and goes great on any kind of sandwich.

If I were to make a recipe for this I would use Feta cheese, red bell peppers, olives, onions, chopped tomatoes, and maybe some spinach or artichoke hearts for a nice, light zesty kick. What makes a good Mediterranean egg salad sandwich? Is it the fresh vegetables?

The crunchy, slightly sweet, slightly salty bread? Is it the homemade mayonnaise? Or is it the undeniable fact that you are having eggs instead of toast for breakfast? Regardless of which elements make up a Mediterranean egg salad sandwich, you can be certain that these sandwiches have won the hearts of foodies all over the world, and are probably why you eat them so often.

Mediterranean Tofu Egg Salad Sandwich

Recipe by TiffanieCourse: SaladCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



I can’t believe I’ve blogged this long without posting a tofu egg salad sandwich recipe! It’s one of my favorite things to make when I have some leftover tofu from another dish.


  • 14 ounce (395 g) block of firm tofu drained and pressed

  • 3 tablespoons (30 g) vegan mayo

  • 1 heaping tablespoon (10 g) minced sun-dried tomato

  • 1 heaping tablespoon (10 g) minced kalamata olive

  • 2 teaspoons dijon mustard

  • 2 teaspoons capers with some caper brine

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon Indian black salt AKA Kala Namak for the sulfuric flavor

  • 8 slices bread

  • 2 cups (40 g) baby arugula loosely packed

  • 1/4 cup (20 g) thinly sliced red onion Get IngredientsPowered by Chicory


  • For the Mediterranean Tofu Salad, break up the tofu block into smaller pieces, by hand. Then, add the mayo, sun-dried tomatoes, olives, capers, mustard, garlic powder, and black salt. Mash it together with a fork, then stir with spatula until evenly combined. Here, you can choose to refrigerate it for later use (up to 7 days), or assemble.
  • To assemble, toast your slices of bread, then divide tofu salad amongst four slices, top with arugula and red onion, then top with remaining bread slices. Serve or store in sealed bags/containers in refrigerator for up to 3 days.

Reference : veganyackattack.


Comments are closed.