Vegan Egg Salad Sandwich

No longer do you have to feel sad when spring comes along and you're missing out on your beloved egg salad sandwich. Now you can enjoy the same flavors without the eggs with this delicious Vegan Egg Salad.

Course Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 403kcal

Author Holly Waterfall

Ingredients

1/4 cup minced dill pickles
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 stalks
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 leaves

Instructions

In a small bowl, combine minced pickles, maple syrup, and white wine vinegar. Stir well and set aside for about 15-30 minutes to marinate.
Put block of drained tofu in a medium bowl and crumble with a fork or with your hands until it is all broken up into small pieces.
Place the remaining ingredients in the bowl with the tofu.
Drain the pickle mixture and add it into the tofu mixture. Combine all ingredients until completely mixed.
Spoon mixture onto slices of bread lined with romaine lettuce or scoop into lettuce cups. Serve immediately.

Notes

Note 1: 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.

Nutritional Information listed below is for 4 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.

Entire dish - kcal: 1611 F: 82 C: 169 P: 61

Nutrition