Tofu Egg Salad Stuffed Tomato plants

 

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3 large tomatoes, 3 1/2–4 inches (10cm) across 1/2 pound (230g) extra firm tofu, drained 3 tablespoons (45ml) Veganaise or other eggless mayonnaise 1 tablespoon Dijon mustard 1 teaspoon dried dill 1/2 teaspoon freshly ground black pepper 1/4 teaspoon turmeric 1. Serve your tofu egg salad on lightly toasted bread with lettuce and a couple of tomato slices for a vegan “egg” salad sandwich or spread on crackers for a casual. For the stuffing 200 g firm tofu, 7oz 6 dried shiitake mushrooms, rehydrated and chopped, see note 1 & 2 1 tsp ginger, minced 2 tsp light soy sauce 1/2 tsp sesame oil 1/2 tsp Shaoxing rice wine 1/4 tsp salt.

Mash tofu with a fork until crumbly, add ricotta, chopped herbs and beets. Season with lemon juice, balsamic vinegar, salt and pepper and stuff tomatoes with the mixture, replace tomato lids. DIRECTIONS I always drain my tofu first.

I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy Let sit in refrigerator for 10-20 minutes. Mash the tofu in a bowl with a wooden spoon. Mix tofu well with remaining ingredients. Chill. This egg salad uses avocado in place of mayo and adds crisp bacon and asparagus, but they’re really optional. (The asparagus more so than the bacon ) If your kids enjoy tomatoes, these make a nice lunch box filler in the first weeks of school!

Get the Fresh Stuffed Tomatoes with Avocado Egg Salad and Bacon recipe. Salad: 14oz package medium firm tofu 1 stalk celery, small dice 2 green onions, finely chopped 1 Tbsp fresh parsley, finely chopped 1 Tbsp fresh dill or. Quick Tofu Egg Salad Sandwich Breakfast or Lunch. Jump to Recipe The other day, I wanted a really simple breakfast, so I crumbled up the tofu and added the general spices I would add to a scramble and served it in a sandwich with my spicy mustard dip.

Tofu scramble is a popular quick and easy, scrambled egg substitute for vegetarians and vegans.Most vegetarian restaurants serve up some version of this dish for breakfast or brunch, but it’s simple and easy enough to make at home with little more than tofu, a. Rinse tofu. Place it in a clean kitchen towel, gather up the corners, and twist to squeeze out all the water. Crumble the tofu in a bowl and add all other ingredients, mixing lightly with a fork.

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Heat the olive oil over medium heat in a large, heavy saucepan, and sauté the onion, green pepper, mushrooms, and tofu until the vegetables are soft.

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Next, add a layer of spinach to cover the tofu mixture, then add half the basil leaves on top of the spinach.

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5| In a large mixing bowl, combine tofu, lemon juice, salt, bread crumbs, tarragon, thyme, mushrooms, sun­dried tomatoes, soy milk, and olives, if using.

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Cut the tofu into 1­inch cubes, layer in a heatproof casserole or baking pan, then bake for 20 minutes.

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Gently stir together the ricotta mixture, prosciutto, kale, tomatoes, avocado, and breadcrumbs in a bowl.

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Add 3 pieces of tofu, and top with the cabbage, tomato, and scallions.

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Add the spring onions, if using, the mushrooms, snow peas, broccoli, carrots and tofu.

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Add the tofu, vinegar, soy sauce, salt, and white pepper; cook for 1 to 2 minutes.

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Add the pesto, soy sauce, and balsamic vinegar and cook for 1 minute.

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Add the chorizo, mushrooms, broccoli, and avocado and cook for an additional 5 minutes, until the chorizo has cooked slightly, the broccoli has softened, and the mixture is fragrant.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Just a heads up, Vegetarianism isn’t Vegan. They’re both the same except one cuts out everything that animals produce. Commenting on the severe quotations for Vegetarian. Goat cheese is vegetarian. Because no meat. Like, I don’t get it lol

  • I’m trying to incorporate more plant-based meals into my diet and I love love LOVE these recipes! I will definitely try them out soon!

  • When I make mine I never cook the tofu I just drained it and mash it with a fork and then I add a nutritional yeast, turmeric, a pinch of salt lots of black pepper. I like the idea of using the beans in water as the “mayo” I like using avocado but you must keep the seed in the container you store it in so it doesn’t turn brown. I will have to get some of that blacks all I have heard that it is very egg-ish.

  • For anybody who has made the egg salad, can you taste the tofu? Like I’m talking about the undertones of tofu in a dish even after seasonings and other flavors are added.

  • Thank you for the recipes!! I made vegan chicken salad wraps and it turned out delicious! My friends couldn’t believe it was vegan and loved it! I added curry powder for some extra flavor.:)

  • Just made this. I love it and I didn’t even let it sit for an hour before trying it. Omg so good!! Can’t wait to try it later once all the flavors meld together. ����

  • That looks so good! (New Vegan here.) This will be my first attempt at using tofu got the ingredients on the shopping list. I love your Funko Pop people in the window BTW.

  • One little extra idea for the egg salad sandwich is to do it open face and first put a layer of olive tapenade and then the egg salad. And then top it with dill pickle slices, tomato and onion. It is over the top good! Thanks so much for these amazing recipes!

  • I just ordered your cookbook and hope these are in it. I am a transitioning vegan and I am so happy I found your channel. Keep up the great work.

  • That looks really good and I really wanna try it. I’m not vegan but I am trying to be healthier so I’m always down for eating vegan and my brother and my mom are vegan so I love sending them your videos.

  • OMG I had this at the Vegan Tasting in Charleston WV last month & it is a GAMECHANGER! The VERY 1ST time I haven’t spit tofu out!!! It was INCREDIBLY DELICIOUS & since then, I even found a recipe to make chickpea tofu ♡ I ADORE chickpeas & cannot wait to get my black salt so I can enjoy “eggs” again!!! #BLESSED #GRATITUDE #NOMORE22S #120GONE #StillLosingWeight

  • everyone here is vegan. I am not vegan I am 6 weeks pregnant that I cant eat meat becous of my pregnancy and I have to eat vegan food:/

  • These sandwiches look a yummers. I can’t wait to try all three of these especially the tofu egg salads only got English mustard in but prefer French mustard plus no other items to complete ��.

  • One little extra idea for the egg salad sandwich is to do it open face and first put a layer of olive tapenade and then the egg salad. And then top it with dill pickle slices, tomato and onion. It is over the top good! Thanks so much for these amazing recipes!

  • Hello Candice, love all your vegan recipes. This sandwich idea was right on time for me. Being a vegetarian, I always found it difficult to pack food for my kid given the fact what his friends would say when they look at his Indian food. Well coming to the point I tried the Sandwich 2 from this video in my own method. Used firm tofu instead of seitan and instead of vegan mayo used the home made yogurt and also didn’t use mustard. Rest recipe remains the same and must say it turned out awesome and my family loves it. Lovely channel, have been referring to your channel for quite sometime now. Also tried out the sandwich from the Collab video with Nikki ( health nut nutrition).

  • So I made the tofu egg salad sandwich today, and it was absolutely delicious! I didn’t have black salt, so I used regular sea salt and didn’t miss the “egg” flavor at all. Thanks for the recipes!

  • I actually got distracted the first time I made this, and when you mentioned salt, I used regular salt and hated the egg salad. I tried it again, with the exact measurements and was gobbsmacked by how much it tasted like what I could remember and my mother (non-vegan) was shocked too, even asked me if I was sure it was actually vegan.

  • Thank you so much for using black salt, I don’t know why more vegans don’t use it in things that they want to taste eggy since it’s perfect for that

  • OMG…. I just watched “What The Health” about two weeks ago and was like “that’s it, I’m done!!!”

    Since then, I’ve been trying my best to eat vegan but it’s hard to find recipes and ingredients. #blacksalt

    …. this chick kills it for me!

    THANK YOU soooooo much for making yummy yum-yums AND for giving vegan tips.

    Great for a beginner like me:) 😉

    Love it

  • Hi Anja. I am a subscriber to your wonderfully innovative recipes on You Tube. Think your fab. And warm wishes from the south of England ��. I have today made this recipe and it’s really great. When I tasted it however and adjusted it with a little more salt and black peeper I felt there was something just slightly missing…. don’t know if you have it where you are…… Salad Cream! I know it is not an ‘up there’ epicurean condiment but boy a few (or more) tablespoons added and a bit less of your beans mix and I’m in there eating egg mayonnaise! Thanks for amazing recipe. Ps I used Asda dairy free salad cream which you can find in the ‘Free From’ section. X

  • These sandwiches look a yummers. I can’t wait to try all three of these especially the tofu egg salads only got English mustard in but prefer French mustard plus no other items to complete ��.

  • While I’m not vegan, I can totally appreciate this. I did try to be vegetarian several years ago, and was WHOLLY unprepared, and undereducated, so my diet was actually just a lot of Morningstar Farms stuff. I’m sure if I tried it now, I could do better. All in all, I liked your video, I liked your intro, awesome job!

  • Sweet Love, it’s been a journey, it is a journey, Being Vegan. Love & I cut out meat some time ago, but I am always, thus far, typically afraid of the kitchen-with me primarily in it. Lol. However, growing and taking purpose in Life, I’m learning and accepting how to Be.

    Saying all this to say, I went to the farmers market last weekend and shopped for the ingredients of your 3 suggested sandwiches.
    I made the tofo salad sandwich once, months ago (SO DELICIOUS, Love enjoyed as well! [thank you!])
    This week, I’ve made both. Tonight I am making the 3rd one, the sweet potato.
    Candice, Thank You!

    Everytime I get the courage to create one of your dishes I am, my belly, tastebuds, body, and Love, are filled with Joy! Always!!
    Your cook book is on my Bornday list this year!

    Continue to Create, my Love!!
    Love and Blessings, and Yum! <3 <3

  • Candace! You have changed my life, I am speechless, Primed the salt and just made tofu egg salad and I am in shock… it’s amazing, it’s better than the origional. It’s magic. How do I ever thank you… so gooooood! I would have never known… ��

  • Being from the deep south in the US I’d probably add sliced stuffed green olives, but that’s just me… oh and maybe some nooch. YOU’RE FABULOUS!

  • I’m sure I speak for Japanese people everywhere when I say: you need to cut that crust off! Definitely don’t throw it away (eat it), but yeah. Cut the crust.

  • I’m trying to incorporate more plant-based meals into my diet and I love love LOVE these recipes! I will definitely try them out soon!

  • Just made this. I love it and I didn’t even let it sit for an hour before trying it. Omg so good!! Can’t wait to try it later once all the flavors meld together. ����

  • Just noticed on the blog it says “2 sprigs green onion, finely *SICED*”
    Side note I made this and IT IS SO FREAKING GOOD AND EASY! Thank you for this! <3

  • i can’t wait to try this for my work lunch when i return to work from self isolating! i struggle on what easy things to make on work days so super happy to have accidentally found this..

  • well, i tried this today, let me tell you, my vegetarian husband and my mother who eats meat also tried it for their lunch and it was a hit! thanks so much for posting, i have been craving eggs and that’s bad.. really easy to pre make in the morning and then just prep at lunch time when you are in a rush! i’ll definitely make this again!

  • Ok so this is actually PERFECTT omg it reminds me of the ones my grandma used to make me the green onion the celery everything is perfect.. recommend making this forsure <3 <3

  • Just noticed on the blog it says “2 sprigs green onion, finely *SICED*”
    Side note I made this and IT IS SO FREAKING GOOD AND EASY! Thank you for this! <3

  • Definetly subscribed! You’re such a sweet person and sice I discovered that I won’t have as much stomach pain when I eat vegan food as when I don’t, this is super helpful! Thank you for that!

  • Thank you for the recipe. It is so delicious. I put in two stalks of celery because I like extra veggies. I will definitely make this for the holiday parties this year. I don’t miss school either.:-)

  • This is great. I made the recipe a but only put 1 half clove of garlic and left out the onion powder. I can taste something slightly bitter in the final product but not sure what it is. I did use 2 tablespoons of black salt but not sure if that is what I am tasting.

  • That looks really good and I really wanna try it. I’m not vegan but I am trying to be healthier so I’m always down for eating vegan and my brother and my mom are vegan so I love sending them your videos.

  • L.O.L. I can’t believe you mentioned those egg salad sandwiches, in Actinolite ON.. which were probably the one of the few things that has stopped me from going from vegetarian to vegan. I will absolutely make this. B.T.W. that place, not sure of its name, it’s on highway 7 just before the tweed turnoff. They now make veggie wraps!

  • Just made this and I couldn’t wait for it to mingle in the fridge, and it was fantastic. The rest of it is in the fridge mingling for tonight I sprinkled some paprika powder on top and added thinly sliced dill pickle slices and it as amazing. Thank you and greetings from the Yukon:)

  • Vegan for 31 years here. Not sure how I missed your channel but I have subscribed and I look forward to lots of new content. Cheers from the U.S.

  • I love you so much but my husband is asking me to stop watching people who make me buy stuff! =)…yes, the black salt is an absolute necessity. Thanks, lovely lady!

  • Thank you for the recipe. It is so delicious. I put in two stalks of celery because I like extra veggies. I will definitely make this for the holiday parties this year. I don’t miss school either.:-)

  • OMG! This was so so good! I used medium tofu and it was so realisticalso added diced pickle and fresh dill. Amazing! So so yummy on a toasted everything bagel!

  • I tried this…somehow thinking that the tofu would still be wet and…well tofuy…but it was so delicious, this will become my favourite sandwich….Thank you

  • I’ve been making these for about a year now….Yes and they are extremely good!!!  It took a bit to find someone selling the black salt in my area….it’s great for the eggy flavor, but even without, they are still pretty good!  I have served them countless times to egg eaters and they didn’t even know that they were not eating eggs!  LOL!!  It makes a fantastic sandwich without all the bad stuff (health-wise, animal abuse and torture & planet pollution).  I like your idea of the pickle brine….going to try adding some of that next time!!!  Good job for putting this out there for everyone to enjoy!!!

  • I can’t wait to try this….I have so many vegan recipes now all I can think about is what to cook next. My husband and I decided not to buy any more prepackaged or frozen vegan foods a couple of months ago so I started making everything from scratch I and I gave been having so much fun cooking so many variety of dishes. My husband told me you are doing such a great job everything you make taste so good. I thank the people coming up with these recipes you get to still enjoy the foods you grew up loving.

  • Thank you, nice vegan lady, I’m gonna rock this recipe this weekend. It better be good. 😉
    The song she was humming: https://www.youtube.com/watch?v=mRCe5L1imxg
    Okay I’m back, beautiful one. I made it, and OMG, it’s awesome!!! I substituted green olive brine, for the pickle brine, everything else was as per your recipe. In Burlington, VT, there’s a restaurant called Stone Soup, they made the best vegan egg salad sandwiches. This is as good as theirs without question. Thank you, I have subscribed with notifications, I gotta keep my eye on you!

  • I’ve been making these for about a year now….Yes and they are extremely good!!!  It took a bit to find someone selling the black salt in my area….it’s great for the eggy flavor, but even without, they are still pretty good!  I have served them countless times to egg eaters and they didn’t even know that they were not eating eggs!  LOL!!  It makes a fantastic sandwich without all the bad stuff (health-wise, animal abuse and torture & planet pollution).  I like your idea of the pickle brine….going to try adding some of that next time!!!  Good job for putting this out there for everyone to enjoy!!!

  • Stop calling it egg salad if it isn’t egg. It’s because you’re fighting the laws of nature. Deep down you WANT eggs, cheese, milk and meat, come on now.

  • I’m so going to make this! Being Celiac and vegan I’m always looking for lettuce roll ups because I’m not fond of gluten free breads. Thanks

  • The video, ingredients, and step-by-step instructions for the egg salad stuffed tomatoes recipe are available on the web page https://www.homemaderecipesfromscratch.com/egg-salad-stuffed-tomatoes/.
    Buy our products on https://teespring.com/stores/homemaderecipesfromscratch to support us! Thank you!
    Also, any donation will be highly appreciated! Support us on https://www.patreon.com/homemaderecipesfromscratch to produce more video recipes! ��

  • This looks great! And I’m with you on the weird noise thing. Any suggestion on making a vegan miracle whip? I hate the taste of mayo, which the store bought vegan versions also emulate.

  • Tried this today, my whole family LOVED it! I didn’t need to blend the egg salad at the end, because I broke up the Tofu into really small pieces so it was easier to mix. Deliciiousssss! Thank you! P.s my husband can’t stop talking about this egg salad to his friends lol

  • So I made the tofu egg salad sandwich today, and it was absolutely delicious! I didn’t have black salt, so I used regular sea salt and didn’t miss the “egg” flavor at all. Thanks for the recipes!

  • Thank you!!!
    Your skills as a presenter are so good. I will use your video as an example, in my writing class about how to be interesting. I really want you to know what this means: i have two ph.d. degrees, in philosophy and literature, and you are an awesome presenter. Another reason: i am absolutely not vegan, and i thunk i am a good cook, but your video is so enticing that i will try it for my wife (a vegan), which means i will give it a taste. If you want to know what i think (my wife too?) let me know!! But either way, your video is now part of my class for learning to be interesting. Thank you again.

  • The vegan chicken salad and egg salads look so similar to the ones the health food store back home makes! They actually make vegan & non-vegan options but I prefer the vegan options. They were so good and I’ve been missing them, so I’m glad I found this video because I’m definately going to make these for myself and my husband to take to work. ����

  • That looks so good! (New Vegan here.) This will be my first attempt at using tofu got the ingredients on the shopping list. I love your Funko Pop people in the window BTW.

  • The video, ingredients, and step-by-step instructions for the egg salad stuffed tomatoes recipe are available on the web page https://www.homemaderecipesfromscratch.com/egg-salad-stuffed-tomatoes/.
    Buy our products on https://teespring.com/stores/homemaderecipesfromscratch to support us! Thank you!
    Also, any donation will be highly appreciated! Support us on https://www.patreon.com/homemaderecipesfromscratch to produce more video recipes! ��

  • Yum, I occassionally like an egg salad sandwich, as a quick go to fast meal. I never really found a close version to the real egg salad dish though. I def want to try Your recipe. Hmm butter beans, interesting n the black salt I def want to get!
    I also Love D ” eggs, I’ve seen one YT video on a Vegan version with the White half of the egg’ n egg yellow filling looking realistic
    I want to see if I still have the link
    (I posted it a while back on FB ) I’ll send it to You. I forgot what She used to make the White part of that appetizer……. Anyway Thanksgivings to You too )

    * I found it, She also used the black salt n made the White half part with an egg half mold, Agar Agar n Almond milk, then made the filling.

  • If you don’t have tofu you can cook a broad, fat, chunky form of pasta (like fusili, rotini, rigatoni, etc.) until it’s really soft/soggy and cut it up into small pieces and use it instead of tofu that’s what they do in Germany. This is a fantastic recipe thank you for sharing! This is one of my go-tos for easy take to work lunch.

  • you’re my favourite vegan food channel your recipes are very easy and quick and use lots of household foods, most vegan channels use foods I’ve never herd of and local super markets don’t stock, I can’t wait to try this recipe it looks fab!

  • Ok so this is actually PERFECTT omg it reminds me of the ones my grandma used to make me the green onion the celery everything is perfect.. recommend making this forsure <3 <3

  • So excited to try this! Looks awesome….can you tell me the brand of the little blender you used? Thank you! Love your recipes ��

  • OMG I had this at the Vegan Tasting in Charleston WV last month & it is a GAMECHANGER! The VERY 1ST time I haven’t spit tofu out!!! It was INCREDIBLY DELICIOUS & since then, I even found a recipe to make chickpea tofu ♡ I ADORE chickpeas & cannot wait to get my black salt so I can enjoy “eggs” again!!! #BLESSED #GRATITUDE #NOMORE22S #120GONE #StillLosingWeight

  • Hello, thank you for this recipe, it’s amazing. Do you have any ideas of what I could do with the other half of the sauce? Also how long would you say the mixture lasts for? x

  • ANJA…. This is AmAzInG ��. I would have nevvver thought to make a sauce out of anything to make it creamy. Your soo creative. Thanks for sharing!!)D
    ������

  • Omg I just made this and it is amazing!! You really need that black salt to make the eggy taste. Can’t wait to make these sandwiches for a vegan afternoon tea!

  • just tried this recipe and its dang good! I didn’t have the black salt on hand, but I still rocked it..haha…I appreciate the recipe and the inspiration to motivate me to make this and devour ALL of it! (used rye bread and it rocked my socks)

  • you’re my favourite vegan food channel your recipes are very easy and quick and use lots of household foods, most vegan channels use foods I’ve never herd of and local super markets don’t stock, I can’t wait to try this recipe it looks fab!

  • Tried this today, my whole family LOVED it! I didn’t need to blend the egg salad at the end, because I broke up the Tofu into really small pieces so it was easier to mix. Deliciiousssss! Thank you! P.s my husband can’t stop talking about this egg salad to his friends lol

  • Am really excited about your channel that I just discovered. Can’t wait to try many of your recipes-they look really good. Thank you!!!

  • This is great. I made the recipe a but only put 1 half clove of garlic and left out the onion powder. I can taste something slightly bitter in the final product but not sure what it is. I did use 2 tablespoons of black salt but not sure if that is what I am tasting.

  • OMG! This was so so good! I used medium tofu and it was so realisticalso added diced pickle and fresh dill. Amazing! So so yummy on a toasted everything bagel!

  • So why not use vegan mayo with this? I make this with garbanzo beans and vegan maybe, lemon juice, red onion, mustard, doll, salt and pepper but I will try the tofu

  • I thought soy products had a undesirable affect on hormones is that true? Answered my own question If you like tofu, or opt for soy milk over dairy, concerns about the health effects of soy may have piqued yourinterest…. Soy is a phytoestrogen, or a plant based estrogen. It contains two isoflavones, genistein and daidzein, which act like estrogen (the femalesex hormone) within the body

  • Just made this for Sunday brunch, used okara for the crumbly bits, cooked five minutes,
    then added the chopped tofu. Good with chives too. Very eggy and tasty. Thanks for the recipe!
    PS, just finished it in lieu of the hardboiled eggs my OH likes with his beetroot ovenbaked chips. Much better than egg!!