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Vegan Inkigayo Sandwich

Vegan Inkigayo Sandwich

Ta-Dah! The Vegan Inkigayo Sandwich has been created! We took the liberty of re-interpreting this viral Korean sandwich with 100% plant-based ingredients.
Prep Time 30 mins
Cook Time 15 mins
Course Main Course
Cuisine Korean
Servings 4


  • 12 Slice of Bread We recommend a soft white bread
  • Strawberry Jam
  • 1/2 Head Cabbage Chopped

Vegan Egg Salad Ingredients

  • 32 oz Firm Tofu Drained & Pressed
  • 1 Small Potato Peeled & Chopped
  • 1/2 Yellow Onion Chopped
  • 1/2 Cup Vegan Mayo
  • 1/4 Cup Dijon Mustard
  • 1/4 Cup Shredded Carrot
  • 3 tbsp Dill Relish
  • 1 tbsp Turmeric
  • 2 tsp Black Salt
  • 2 tbsp Nutritional Yeast (Nooch)
  • Black Pepper to Taste


  • To make our Vegan Tofu Egg Salad, bring water to a boil and add the chopped potato to cook for about 15 minutes or until soft.
  • While the potato is cooking, add the drained & pressed firm tofu to a bowl and mash the tofu for a crumbly texture.
  • Once the tofu is crumbled and the potato is cooked, add the chopped onion, mayo, mustard, relish, turmeric, black salt, nutritional yeast (nooch), and black pepper and mix until combined.
  • Once the tofu egg salad is ready, its time to build the Inkigayo sandwich! We recommend laying cling-wrap on the counter you’re working on to facilitate the building of the sandwich. Lay down one slice of bread with chopped cabbage, the second slice of bread with a spread of strawberry jam and a healthy layer of tofu egg salad all topped off with a third slice of bread. Wrap the Inkigayo sandwich with the cling-wrap tightly and press for a firm and mess-free sandwich! Unwrap and bite into this incredibly tasty veganized sandwich!
Keyword Inkigayo Sandwich, K Pop Sandwich, Vegan Inkigayo Sandwich