• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Devil Wears Salad
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Pairings
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Fall Salads
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Ingredient Pairings
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dairy Free Salad Recipes

    Egg Tofu Salad with Omelette and Chives

    Published: Aug 18, 2020 · Modified: May 17, 2021 by The Devil Wears Salad

    Jump to Recipe
    Egg Tofu Salad with Omelette and Chives
    Asian Egg Tofu Salad with Omelette

    This egg-cellent salad of egg tofu and thinly sliced omelette is accompanied by the crunch of the green beans and rounded off by the sweet and sour plum sauce vinaigrette.

    Egg Tofu Salad with Omelette and Chives

    Why I Love Egg Tofu Salad with Omelette and Chives

    Fried egg tofu is one of my simple pleasures. When I’m after a super easy meal, I simply pan fry egg tofu with garlic and eat it with rice.

    In this instance, I wanted to incorporate one of my favourite things into a salad recipe. Finely shredding an omelette is something I do regularly as toppers for fried rice, fried noodles and mid-week poke bowls.

    Marrying these two things seemed like the best decision! Stir through a sweet and sour plum sauce dressing, and it makes for a salad with a difference.

    What Is Egg Tofu?

    Egg tofu is made with eggs, water and soy milk. It usually comes in a tube and has a pale yellow colour as opposed to the white tofu you may be familiar with.

    The texture of the egg tofu is smooth and has a slight bounce. It has less melt in your mouth and silken textures when compared to the white silken tofu.

    It is gluten free, low in calories and a great source of protein for vegetarians. Much like the stem of King Oyster mushrooms, egg tofu discs are also known as scallops due to its resemblance when it’s cut into round discs.

    Egg tofu in the packet and sliced into discs

    Can You Eat Tofu Raw?

    Tofu is technically cooked food. When you buy it from your local grocery store or supermarket, you are purchasing a product that has gone through a cooking process.

    Tofu is made from soybean milk, specifically mature white soybeans. Much like cheese, tofu goes through a similar process of being boiled, curdled and pressed. The milk is combined with a coagulant to help it give it its firm form.

    The soy milk and the coagulant are then simmered, and exactly like cheese, the process continues until the curd and whey are separated. The more whey that is released, the firmer the tofu product will be.

    So, the question of whether you can eat tofu raw is actually incorrect. As it is cooked food, you can eat tofu straight out of the packet.

    Where Can I Buy Egg Tofu?

    More and more mainstream supermarkets are stocking egg tofu. If you’re unable to find it, your Asian grocer will be your best bet.

    How Do I Remove the Egg Tofu Packaging?

    When I first encountered an egg tofu tube, I have to admit I was at a loss as to how to get it out without smashing it to bits.

    The egg tofu tube will have a dotted line running perpendicular to the length of the tube. Using a knife, cut at the dotted line through the tube.

    Hold one end of the first half, squeeze gently at the top, and the egg tofu will naturally pop out. Grab hold of the second half and do the same.

    How to open and cut egg tofu
    How to open and cut egg tofu

    What Is Usuyaki Tamago?

    Usuyaki Tamago are Japanese egg crepes. These scrumptious paper-thin omelettes are used more as a garnish, especially to wrap dishes such as Temari sushi. The crepe is rolled and sliced thinly, and this thinly sliced egg is then called Kinshi Tamago.

    The key to this process is all about the thinness of the crepe. The best result can only occur if you strain your egg batter and a whole ton of practice.

    While I love Kinshi Tamago, I have only taken inspiration from the dish. Apart from the fact that I didn’t want to spend too much perfecting the process, I didn’t actually want the omelette to be so thin. For this recipe, I have only taken the idea to create this egg tofu recipe.

    Don’t fret! Perfectly ok if the omelette is thick. Just slice it thinly and you’ll be fine.

    For some other salads with eggs, do try: Tofu Puff Salad with Snake Beans and Peanut Butter Dressing or Dutch Carrot Salad with Hummus and Soft-Boiled Eggs.

    Thinly sliced omelette

    How to Make Egg Tofu Salad with Omelette and Chives

    How to Make Pan-Fried Egg Tofu

    Pierce the egg casing tofu packaging at the dotted line. Then gently cut right through. Press the casing on each end to push the egg tofu out. Slice them about 0.5 cm in width.

    Place 1 tbsp of avocado oil (or any cooking oil of your choice) in a large frypan on medium to high heat.

    Add the egg tofu discs and fry for 2 minutes. Remove from the heat and gently flip the tofu. Place it back on the heat for another 2 minutes.

    Remove and place on paper towels to absorb some of the oil. Season with a little bit of salt.

    How to Make Omelette

    Whisk 3 eggs. Chop the chives finely and add to the egg mixture.

    In a large frypan, add 1 tsp of avocado oil on medium heat. When hot, pour in half the egg to make the omelette. Even the mixture out so it’s as thin as it can be.

    When it is half cooked, using a thin and flat spatula, lift the omelette gently on one end and fold it about 5 cm in width.

    Continue to fold it until you reach the other end of the fry pan. Remove the folded omelette and set aside.

    Add another ½ tsp of avocado oil to the frypan and repeat the same process for the rest of the egg mixture.

    Place the folded omelette on a chopping board horizontally. With a sharp knife, start at one end and slice the omelette a thinly as possible.

    How to make an omelette and slice it thinly

    How to Make the Rest of The Salad

    Bring a small saucepan of water to the boil. Cook the green beans for 2 minutes.

    Remove and drain in a colander and run under cold water. Cut off the ends of the green beans and cut to ½ cm in width.

    Chop the green leaves of the spring onion.

    How to Make the Plum Sauce Vinaigrette

    Mix the plum sauce, olive oil, rice wine vinegar, crushed garlic clove and soy sauce.

    Mix until well combined.

    How to Assemble Egg Tofu Salad

    In a large mixing bowl, add the beans, ¼ of the sliced omelette and ½ the chopped spring onion. Toss and place on one half of the serving plate. Add ½ the dressing portion on top and season with salt and pepper.

    Pile the pan-fried egg tofu on top of that half of the salad.

    Add the rest of the sliced omelette to the other side of the plate.

    Drizzle the rest of the dressing all around the plate.

    Sprinkle the rest of the spring onion on top of the whole plate.

    Season with salt and pepper.

    Enjoy this Chinese and Japanese inspired salad recipe as we pay homage to the humble egg. We are loving this egg tofu recipe! A salad with no leafy greens or fruit, perfect for hitting those savoury notes.

    That’s all!

    More Asian Salad Recipes

    Get inspired by the biggest collection of salad recipes in the one place. We have recipes to suit lifestyle preferences and different occasions. These salads are both delicious and stylish. Search for your favourite ingredient to find a salad you’ll love!

    • Salmon Sashimi Salad with Yuzu Vinaigrette
    • Rainbow Vermicelli Salad with Soy Dressing
    • Cantonese Roast Duck Salad with Radicchio
    • Asian Eggplant Salad with Miso Dressing
    • Gochujang Chicken Salad with Noodles and Tofu

    Easy Salad Dressing Recipes

    Salad dressings are incredibly easy to make in the comfort of your own home. This way you can control the ingredients to suit your palate and you can make the exact portion you need for that one meal. Check out our collection!

    • Palm Sugar and Fish Sauce Dressing
    • Creamy Garlic Dressing
    • Tahini Maple Syrup Dressing
    Egg Tofu Salad with Omelette and Chives

    DON’T WANT TO MISS RECIPES? Click HERE to get them sent to your inbox.
    Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates.


    Egg Tofu Salad with Omelette and Chives
    Print Recipe
    5 from 43 votes

    Egg Tofu Salad with Omelette and Chives

    This egg-cellent salad of egg tofu and thinly sliced omelette is accompanied by the crunch of the green beans and rounded off by the sweet and sour plum sauce vinaigrette.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Salad
    Cuisine: Asian
    Dietary: Dairy Free, Nut Free, Vegetarian
    Servings: 4 people
    Calories: 379kcal
    Author: Amy Chung

    Ingredients

    Salad

    • 2 egg tofu
    • 1⅔ tbsp avocado oil, divided
    • 3 eggs
    • 8 strands chives
    • 20 green beans
    • 3 sprigs spring onion
    • salt, to taste
    • pepper, to taste

    Salad Dressing

    • 3 tbsp olive oil
    • 1 tbsp plum sauce
    • 1 tbsp rice wine vinegar
    • 1 garlic clove
    • ½ tsp soy sauce

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Egg Tofu

    • Pierce the egg casing tofu packaging at the noted dotted line. Then gently cut right through. Press the casing on each end to push the egg tofu out. Slice them about 0.5 cm in width.
    • Place 1 tbsp of avocado oil in a large frypan on medium to high heat.
    • Add the egg tofu discs and fry for 2 minutes. Remove from the heat and gently flip the tofu. Place it back on the heat for another 2 minutes. Remove and place on paper towels to absorb some of the oil.
    • Season with a little bit of salt.

    Omelette

    • Whisk 3 eggs. Chop the chives finely and add to the egg mixture.
    • In a large frypan, add 1 tsp of avocado oil on medium heat.
    • When hot, pour in half the egg to make the omelette. Even the mixture out so it's as thin as it can be. When it is half cooked, using a thin and flat spatula, lift the omelette gently on one end and fold it about 5 cm in width. Continue to fold it until you reach the other end of the fry pan.
    • Remove the folded omelette and set aside.
    • Add another 1 tsp of avocado oil to the frypan and repeat the same process for the rest of the egg mixture.
    • Place the folded omelette on a chopping board horizontally. With a sharp knife, start at one end and slice the omelette a thinly as possible.

    Rest of the Salad

    • Bring a small saucepan of water to the boil. Cook the green beans for 2 minutes.
      Remove and drain in a colander and run under cold water.
      Cut off the ends of the green beans and cut to ½ cm in width.
    • Chop the green leaves of the spring onion.

    Salad Dressing

    • Mix the salad dressing ingedients together.
    • Mix until well combined.

    Assembly

    • In a large mixing bowl, add the beans, ¼ of the sliced omelette and ½ the chopped spring onion. Toss and place on one half of the serving plate. Add ½ the dressing portion on top and season with salt and pepper.
    • Pile the pan-fried egg tofu on top of that half of the salad.
    • Add the rest of the sliced omelette to the other side of the plate.
    • Drizzle the rest of the dressing all around the plate.
    • Sprinkle the rest of the spring onion on top of the whole plate.
    • Season with salt and pepper.

    Notes

    • If you’re not able to find egg tofu, you can find silken tofu in the tube. You may not be able to pan fry them though as they are not firm enough. You can consume silken tofu as it is so just slice them up.
    • If you’re unable to roll the omelette, not to worry. Just fry them as you usually would and then fold them when it’s cooled down and slice. That will still do the trick.
    • Flat-leaf parsley and coriander can be added if you like your herbs.
    • Feel free to add some chilli in the dressing to give the salad a little bit of a kick. Chilli flakes or finely chopped jalapenos would work well.

    Nutrition

    Calories: 379kcal | Carbohydrates: 10g | Protein: 23g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 126mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 3mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

    Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.

    « Charred Truss Tomato Salad with Stracciatella
    What Goes Well with Kale? »

    Reader Interactions

    Comments

    1. Mama Maggie's Kitchen

      October 31, 2020 at 7:09 pm

      5 stars
      My mouth is watering. I want to eat that!

      Reply
      • The Devil Wears Salad

        November 02, 2020 at 1:09 pm

        Hahaha! Try the recipe and you can!

        Reply
    2. FOODHEAL

      October 31, 2020 at 3:38 pm

      5 stars
      Wow! a healthy high protein breakfast that is flavorful and satisfying.

      Reply
      • The Devil Wears Salad

        November 02, 2020 at 1:09 pm

        It would be perfect for breakfast actually! Great idea!

        Reply
    3. Chef Dennis

      October 31, 2020 at 2:05 pm

      5 stars
      Yum! This Egg Tofu Salad is one of the best I’ve ever tasted!

      Reply
      • The Devil Wears Salad

        November 02, 2020 at 1:08 pm

        Glad you enjoyed it! Great to hear:)

        Reply
    4. Audrey

      October 31, 2020 at 10:04 am

      5 stars
      This is a perfect recipe for lunch.

      Reply
      • The Devil Wears Salad

        November 02, 2020 at 1:08 pm

        Thanks! It sure is!

        Reply
    5. Alexandra

      October 31, 2020 at 8:53 am

      5 stars
      Such a delicious combination of flavours – love the dressing!

      Reply
      • The Devil Wears Salad

        November 02, 2020 at 1:07 pm

        Thanks so much! Everyone is loving this dressing!

        Reply
    6. Emily Flint

      October 31, 2020 at 1:15 am

      5 stars
      I’ve been wanting to try more tofu recipes and I can’t wait to make this one! The dressing sounds really good too!

      Reply
      • The Devil Wears Salad

        November 02, 2020 at 1:04 pm

        It’s a great balance of flavours and egg tofu is so good! Let us know how you go!

        Reply
    7. jill

      October 31, 2020 at 12:59 am

      5 stars
      I can’t wait to try that dressing. I’ll start looking for egg tofu today!

      Reply
      • The Devil Wears Salad

        November 02, 2020 at 1:03 pm

        Yeah that dressing is good on a lot of salads and sides. Enjoy!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • crunchy noodle salad with wombok in a round grey bowl with serving spoon on the right
      Crunchy Noodle Salad with Cabbage
    • fennel courgette salad on a white plate in the middle with a smaller black plate filled with salad on the top left corner
      Courgette Salad with Fennel and Citrus
    • Grilled Little Gem Salad with Tahini Ranch Dressing served on a white plate over grey napery
      Little Gem Salad with Vegan Ranch Dressing
    • White Asparagus Salad Recipe on a grey plate with blue napkins and a bunch of parsley in the background
      White Asparagus Salad Recipe
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • Sous Vide Pork Tenderloin Salad surrounded by fresh feijoas and fall leaves
      Sous Vide Pork Tenderloin Salad
    • 2 serves of Baked Tempeh Salad on a grey plates
      Baked Tempeh Salad
    • brown mushrooms marinated in parsley, shallots, garlic, chilli flakes and vinegar served in a bowl with spoon on the side
      Quick Pickled Mushrooms Recipe
    • a bowl of freekeh grain salad with roasted beetroot and spiced sumac dressing drizzled on the side. Using gold fork and spoon to serve.
      Freekeh Grain Salad with Preserved Lemons
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • Watercress Salad with Apple and Pear in a grey bowl with cheese and bread on the side
      Watercress Salad with Apple and Pear
    • Creamy Cucumber Avocado Salad on a grey plate with black cutlery and grey napkin
      Creamy Cucumber Avocado Salad
    • Spicy Asian Chicken Salad in a grey bubble plate
      Spicy Asian Chicken Salad
    • hand holding spoon scooping chickpea salad from a beige plate with a small bowl of salad, lemons and feta around the plate.
      Chickpea Salad with Feta
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • soba noodles, pearl mushrooms, edamame, spring onions, cilantro and sesame seeds served in a grey bowl with fork on side
      Pearl Oyster Mushroom Noodle Salad Recipe
    • pear arugula salad on large grey plate next to a bowl of candied walnuts and arugula
      Pear Arugula Salad with Candied Walnuts
    • a plate of Waldorf salad with gold fork and spoon serving, a smaller bowl of salad and two bread rolls at the top of the plate.
      The Best Waldorf Salad Recipe
    • Vegan Couscous Salad with Blistered Tomatoes on a blue plate served with fresh basil and lemon on the side
      Vegan Couscous Salad with Blistered Tomatoes

    Footer

    The Devil Wears Salad Favicon

    About Us
    Accessibility Statement
    Privacy Policy
    Terms of Use
    Work With Us

    Facebook
    Instagram
    Pinterest
    Twitter

    ↑ back to top

    Copyright © 2022 The Devil Wears Salad