Easy Vegan Egg Salad Sandwich
This delicious vegan egg salad sandwich tastes exactly like the real thing and comes together in just 5 minutes with no cooking required. It contains 326 calories and 14 grams of protein per serving.
Equipment
- Mixing Bowl
Ingredients
- 100g Firm Tofu
- 1 Tablespoon Vegan Mayonnaise
- 1 Teaspoon Of My Homemade Vegan Egg Seasoning Or ½ Teaspoon Nutritional Yeast, ¼ Teaspoon Black Salt Kala Namak, ¼ Teaspoon Turmeric, ¼ Teaspoon Mustard Powder, ¼ Teaspoon Smoked Paprika, ¼ Teaspoon Onion Powder, ¼ Teaspoon Garlic Powder, And A Pinch Of Pepper.
- ¼ Teaspoon Sea Salt
- 1 Tablespoon Of Chopped Salad (Scallion) Onion, Chives, Or Celery
- 1 Gluten-Free Bread Roll Or 2 Slices Of Gluten-Free Bread (I Used Schar Gluten Free Bread Rolls)
- 2 Lettuce Leaves
Instructions
- Drain the tofu and squeeze out the excess water. Chop the tofu into small cubes.
- Alternatively you can break the tofu into chunks to give it a more rough look. Chop the onion, chives, or celery into small chunks.
- Add the tofu, mayonnaise, seasoning, seal salt and salad onions into a large mixed bowl and give it a good stir.
- Top 1 slice of bread or half of a bread roll with a lettuce leaf, the vegan egg mixture, another lettuce leaf, followed by the 2nd slice of bread or the top of the bread roll.
Notes
Storage: The egg mixture in this recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. The entire sandwich is best served straight away and won’t last longer than 1 day once assembled.
Nutritional Information: The nutritional information is for the entire recipe which is one serving and includes all fillings.
Ingredient Sswaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.