Vegan Egg Salad Sandwich
Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch.
My Notes:
Servings:
Ingredients
For the vegan egg salad:
- 1 16oz block(s) medium or firm tofu drained and patted dry
- 6 tablespoon(s) vegan mayonnaise
- 2 tablespoon(s) nutritional yeast
- 2 teaspoon(s) yellow mustard
- 2 green onions chopped
- 3/4 teaspoon(s) black salt (also called kala namak)
- 1/4 teaspoon(s) turmeric
To make sandwiches:
- 8 slice(s) bread (gluten-free if preferred)
- 4 lettuce leaves
Instructions
- To make the vegan egg salad: chop the tofu into a small cube. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
- To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.
Notes
Make-ahead: The vegan egg salad can be made ahead of time and stored covered in the fridge for 2 - 3 days. If it looks watery, just give it a gentle stir to reincorporate. Assemble the sandwiches fresh.
Oil-Free: to make oil-free, sub the mayonnaise with plain vegan yogurt.
Nutrition
Serving: 1sandwich (recipe makes 4 sandwiches) | Calories: 403kcal | Carbohydrates: 35g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 887mg | Potassium: 247mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1840IU | Vitamin C: 6mg | Calcium: 234mg | Iron: 4mg
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