Vegan Japanese Egg Salad
 
Prep time
Cook time
Total time
 
I'm going to show you how to make an easy vegan Japanese Egg Salad to use in a sandwich, also called Tamago Sando!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • ½ cup ackee
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • ½ tsp Black salt
  • Water or soy milk, as needed
  • 3 tbsp - ¼ cup vegan mayo
  • ¼ tsp MSG
  • ¼ tsp sugar
  • ½ block soft tofu, cubed
  • ½ block medium tofu, cubed
  • Black pepper to taste
  • Salted vegan butter
  • Vegan Japanese milk bread
Instructions
  1. Begin by making your vegan egg yolks. Bring a small saucepan of salted water to a boil. Add ackee and boil for about 10 minutes or until tender.
  2. Transfer the ackee to a blender with 2 tbsp olive oil, nutritional yeast and black salt.
  3. Puree all ingredients till well combined. Add 1 tbsp of water at a time, until you get a yolk-like texture.
  4. whisk together vegan mayo, MSG, and sugar.
  5. Add ackee yolks as needed, and stir to combine.
  6. Gently fold in the cubed tofu until just coated and place into the fridge to chill.
  7. When ready to serve; taste and season the tofu mixture with black pepper.
  8. Spread butter evenly over one side of each bread slice.
  9. Top 1 slice, butter side up, with the tofu egg salad.
  10. Cover with a second bread slice, butter side down.
  11. Trim off and discard crust and cut sandwich in half diagonally so you have 2 triangles.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/04/14/vegan-japanese-egg-salad/