Vegan Egg Salad Sandwich

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4.84 from 12 votes

Vegan Egg Salad Sandwich

Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch.
My Notes:
Prep Time10 mins
Total Time10 mins
Meal Type: Lunch
Keyword: vegan egg salad sandwhich
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Vegan Eggs
Ingredient: Lettuce, Tofu
Servings: 4
Calories: 403kcal
Ingredients
For the vegan egg salad:
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
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan