Dou Dou (豆豆)
Craving an egg-salad sandwich without the eggs? This no-cook avocado tofu sandwich recreates that creamy, comforting taste with wholesome plant ingredients — perfect for busy parents and lunch boxes. 這款純素「蛋沙拉」三明治不用開火就能完成，酪梨與豆腐的搭配，意外復刻出水煮蛋沙拉的滋味，是全家人都喜歡的營養點心。
📹 Watch the Recipe
Recipe by 野菜鹿鹿 Veggie Deer — a Taiwanese vegan cooking channel. Watch the full video here:
🥘 Why This Recipe Works
After two long months of summer, parents often run out of lunch-box ideas. This sandwich is the answer — it needs no stove, no oil, no cooking at all, just ten minutes of gentle assembly. The secret lies in texture: firm tofu crumbled to mimic soft boiled egg white, and ripe avocado mashed in for that rich, buttery yolk-like body.
The real magic is the seasoning. A spoonful of seaweed paste 海苔醬 mingled with yellow mustard recreates that unmistakable “egg” flavor many vegan households have come to rely on, while a touch of soy sauce and maple syrup balances savory with sweetness. Dice in apple and cucumber for crunch, add corn for a pop of color, and the result tastes remarkably like a classic egg salad — but 100% plant-based.
7 simple ingredients, no cooking at all, and done in 10 minutes.
🛒 Ingredients
| Ingredient 食材 | Amount | Notes |
|---|---|---|
| Ripe avocado 酪梨 | 1 (mashed) | Provides creamy, butter-like body |
| Firm tofu 板豆腐 | 200g | Pat dry, crumble to mimic egg white |
| Apple 蘋果 | 1/2, diced | Adds sweetness and crunch |
| Cucumber 小黃瓜 | 1/2, sliced | Salted and squeezed dry |
| Lemon 檸檬 | 1/2 (juice) | Brightens and freshens |
| Sweet corn 玉米 | 2 tbsp | Color and pop |
| Bread 吐司 | 4 slices | Toasted until golden |
| Seaweed paste 海苔醬 | 1 tbsp | The secret “egg” flavor |
| Yellow mustard 黃芥末 | 1 tbsp | Pairs with seaweed for eggy note |
| Vegan mayonnaise 純素美乃滋 | 2 tbsp | Creaminess |
| Soy sauce 醬油 | 1 tsp | Savoriness |
| Maple syrup 楓糖漿 | 1 tsp | Gentle sweetness |
| Salt 鹽 | a pinch | For drawing water from cucumber |
👨🍳 Instructions
Step 1: Prepare the cucumber 準備小黃瓜
- Trim the ends of the cucumber and slice it into thin rounds.
- Toss with a pinch of salt and let it sit for a few minutes to release moisture.
- Squeeze out the excess water with your hands — this keeps the salad from turning watery.
Step 2: Prep the tofu and apple 準備豆腐與蘋果
- Pat the firm tofu dry with a paper towel to remove surface moisture.
- Crumble it into a large bowl, keeping some texture rather than mashing it completely.
- Finely dice the apple into small cubes.
Step 3: Mash the avocado base 搗碎酪梨
- Add the ripe avocado to the crumbled tofu.
- Mash together until the avocado breaks down while the tofu keeps its firm little pieces.
- The result should look creamy but still have structure.
Step 4: Add the crunch 加入清脆食材
- Add the lemon juice, diced apple, and drained cucumber.
- Stir in the sweet corn kernels.
- Make sure the squeezed-dry cucumber is well distributed.
Step 5: Season the salad 調味
- Add the soy sauce, maple syrup, yellow mustard, vegan mayonnaise, and the star ingredient — seaweed paste.
- Stir everything together until evenly combined.
- Taste and adjust; the mustard and seaweed together create the “egg” flavor.
Step 6: Assemble and serve 組裝三明治
- Spread the salad generously over toasted bread.
- Top with a second slice and cut diagonally in half.
- Serve immediately, or save the extra salad to toss through cold rolled pasta.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| Can’t find seaweed paste 海苔醬? | Shred a sheet of nori finely and mix with a little maple syrup as a substitute. |
| The salad turned out too watery? | Squeeze the cucumber more thoroughly, use firmer tofu, and mash the avocado a bit less. |
| No vegan mayonnaise on hand? | Use plain unsweetened dairy-free yogurt or a little extra mashed avocado. |
| Want a cold pasta version? | Toss the leftover salad through cooked spiral/rolled pasta and chill — the avocado becomes a creamy no-cook dressing. |
📊 Nutrition
Per serving (~2 servings): ~380 calories, 14g protein, 22g fat, 38g carbs, 7g fiber.
🌱 Why This Dish
Egg salad is a beloved Western lunch staple, and vegan cooks long sought an equivalent. The clever trick here is a textural one: crumbled tofu mirrors the springy bite of boiled egg white, while ripe avocado supplies the creamy richness of the yolk. To that clever base, a dash of yellow mustard and a spoonful of sweet seaweed paste complete the illusion — a blend that first appeared in Buddhist-vegetarian (素) kitchens where eggs are avoided. 酪梨 (là lí), the Mandarin for avocado, literally means “milk pear,” a nod to its creamy texture; 豆腐 (dòufu), “bean curd,” is an ancient ingredient dating back over two thousand years in China. And 三明治 (sān míng zhì) is simply the Chinese transliteration of “sandwich.” Today this no-cook sandwich is a school-night favorite in Taiwan, giving tired parents a healthy, egg-free lunch-box hero in ten minutes flat.
Ingredients
Method
- Trim the cucumber ends and slice into thin rounds. Toss with a pinch of salt, rest a few minutes, then squeeze out excess water by hand.
- Pat the firm tofu dry with a paper towel. Crumble it into a large bowl, keeping some texture. Finely dice the apple.
- Add the ripe avocado to the crumbled tofu and mash together until creamy but still structured.
- Stir in the lemon juice, diced apple, drained cucumber, and sweet corn kernels.
- Season with soy sauce, maple syrup, yellow mustard, vegan mayonnaise, and seaweed paste. Stir until evenly combined.
- Spread the salad over toasted bread, top with a second slice, cut diagonally, and serve. Save extra salad to toss through cold rolled pasta.
