vegan egg salad

sandwich

INGREDIENTS

– 1/4 cup minced dill pickle – 2 Tablespoons pure maple syrup – 1 1/2 teaspoon white wine vinegar – 1 14- ounce package extra firm tofu squeezed of all moisture (see notes) – 3 chopped celery stalk – 4 Tablespoons chopped yellow onion – 1/2 cup vegan mayo – 1/2 teaspoon garlic salt – 1/2 teaspoon turmeric – 8 pieces of sandwich bread – romaine lettuce leave

STEP 1

Combine minced pickles, maple syrup, and white wine vinegar in a bowl and set aside to marinate.

STEP 2

Crumble drained tofu into a bowl and add remaining ingredients.

STEP 3

Mix in the marinated pickle mixture.

STEP 4

Combine all ingredients until completely mixed.

STEP 5

Spoon onto bread with lettuce or into lettuce cups and serve.

Tips for Making Vegan Egg Salad Sandwich:

For the tofu, I like to freeze it before using it. Take it out of the freezer 24 hours before using it and then proceed to squeezing out the liquid. If you don’t have time to freeze the tofu, it will be ok and still work just fine.

RECOMMENDED:

RECOMMENDED:

Instant Pot Vegan Mac and Cheese

VEGAN PARMESAN CHEESE

Vegan “Chicken” Salad Sandwiche