Japanese Inspired Tofu Egg Salad Sandwich “Tamago Sando” In grad school way before I turned vegan, my hubby then bf & I used to eat these tasty Japanese sando’s in Brooklyn .We would probably eat them once a week, always looking forward to the next time. Now that I found Kewpie vegan mayo, The iconic Japanese mayo base to these sandwiches, I created a vegan version. Enjoy!! What you need: 1/2 block extra firm silken tofu (app 6 oz,) 1/4 tsp organic sugar & kosher salt, 2 T kewpie vegan mayo ( tap link in bio to order if not available in your neighborhood- I get a small commission for recommending) , 1/4 tsp each turmeric & Dijon mustard 1/8 tsp black salt (optional), salt & pepper to taste What you do: 💕Gently dry halved tofu block with kitchen towel. Cut into 3 equal sized pieces, then create different sized egg pieces with each -extra small diced, small diced, & mashed 💕Season with sugar & kosher salt 💕In a small bowl mix the mayo and rest with mustard, turmeric, & black salt (opt) 💕Add dressing to tofu mix, adjust seasonings to taste 💕Construct Sando as seen in video- I added a quick pickled cucumber to my sando to add texture!. Highly recommend a soft bread- I used a vegan brioche ❤️ #eggsalad#tofu#eggsaladsandwich#comforfood#kewpiemayo#eggfree#plantbased#plantbasedrecipes#nocooking#ilovefood#veganfoodie