Egg salad sandwiches from The Korean Vegan - Homemade: Recipes and Stories from My Kitchen (page 127) by Joanne Lee Molinaro

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchmama86 on March 03, 2026

    This recipe is best eaten right away. Because of the type of tofu used, the mixture tends to become wet over time. Still acceptable next day. But best not to hold it after that. Could try superfirm tofu instead for keeping it longer.

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