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Tofu Egg(less) Salad Open-faced Bagelwich

Usually when we talk about secret ingredients, we mean the love and care you infuse into food you prepare for your family. But when it comes to this recipe, we’ve discovered another—Indian black salt (kala namak, sometimes called Himalayan black salt). A volcanic rock salt, Indian black salt has a distinct sulphurous aroma that infuses uncanny egg-like flavour into foods seasoned with it. When you use it in our Tofu Egg(less) Salad Bagelwich, you get all the taste and texture of eggs, made with entirely plant-based ingredients.

Indian black salt has become easier to find, but if you can’t find it at your favourite grocery store, look for it at stores that stock Indian groceries, at natural or specialty grocers, or order it online. Unlike many specialty ingredients that are often used once before disappearing into the back of your pantry, Indian black salt can be added to curries, plant-based quiches, or any savoury recipe where tofu stands in for egg. We think it takes this recipe to the next level of wonderful. (Can you make this recipe without it? Yes. It’s still delicious without, it just won’t have the eggy flavour. Use a half teaspoon of regular salt instead).

The other best thing about this recipe? Make it ahead for fast and satisfying lunches (or breakfast!) all week long. Portion it into single-serving containers and keep in the fridge for up to 5 days, then toast and top as you go.


For the Tofu Egg(less) Salad:

  • 1 block firm tofu (14oz), crumbled
  • 3/4 cup cashews, soaked
  • 2/3 cup + 2 Tbsp water
  • 3 Tbsp vegan mayo (we used Earth Island Vegenaise (Follow Your Heart in the USA)
  • 1 1/2 Tbsp dijon mustard
  • 3/4 tsp Indian black salt
  • ½ tsp turmeric
  • ½ tsp onion powder
  • ½ tsp paprika
  • 1 – 2 Tbsp fresh chives, chopped
  • Ground pepper, to taste

For the Sandwich:

  • 4 Organic Sprouted Power Bagels, toasted (we used Everything and Plain)
  • 1 tomato, sliced
  • 2 – 3 Tbsp vegan buttery spread
  1. Soak your cashews. Ideally, cashews should be soaked overnight in cool water. If you want to make this recipe without the overnight soak, use the quick-soak method: pour boiling water over cashews and soak for one hour.
  2. Drain and rinse your soaked cashews. Blend soaked cashews with fresh water until smooth. (If you used the quick-soak method and are not using a high-powered blender, a food processor may give you smoother results).
  3. Add turmeric, onion powder, paprika, black salt, mayo, and dijon mustard to your blended cashews, and blend until well-combined.
  4. Drain the tofu. In a large bowl, break the tofu into small curds with your hands.
  5. Transfer seasoned cashew blend to the bowl with the tofu curds, and fold together gently until thoroughly mixed.

To assemble:

  1. Slice open and toast your bagels, buttering each half generously with vegan buttery spread while hot.
  2. While the bagels toast, slice your tomatoes and chop your fresh chives.
  3. Plate toasted bagel halves, and distribute tofu scramble evenly between each portion.
  4. Garnish open-faced bagelwiches with fresh tomato, chives, and ground pepper, to taste.