Vegan Egg Salad Sandwich
This vegan egg salad sandwich has the look, taste, and texture of the real thing! Made with tofu, it's super easy to make and perfect for meal prep.
Servings 4 servings
Calories 214kcal
Equipment
Ingredients
- 1/4 cup dill pickles, minced
- 2 tbsp pure maple syrup
- 1 1/2 tsp white wine vinegar
- 1 14-oz pack extra firm tofu, squeezed of all moisture
- 3 celery stalks, chopped
- 4 tbsp yellow onion, chopped
- 1/2 cup vegan mayo
- 1/2 teaspoon garlic salt
- 1/2 teaspoon turmeric
- 8 sandwich bread slices
- Romaine lettuce leaves
Instructions
- Combine the pickles, maple syrup, and white wine vinegar in a small bowl. Stir well and set aside to marinate for 15 to 30 minutes.
- Place the drained tofu block in a medium bowl and crumble into small pieces with a fork or with your hands.
- Place the remaining ingredients in the bowl with the crumbled tofu.
- Drain the pickle mixture and add it to the tofu mixture. Combined until completely mixed.
- Spoon mixture onto slices of bread lined with lettuce.
- You can also serve the egg salad in lettuce cups. Enjoy!
Notes
- Freeze your block of tofu before use for a spongier, more egg-like texture. Just make sure to thaw it in the fridge 24 hours before you squeeze all the liquid out and use it for this vegan egg salad recipe.
- Get as much liquid out as possible from your tofu, or you'll end up with a soggy mess! Sandwich it between paper towels, place a wooden board on top, and press with a weight (e.g., a bowl or a pan) for 30 minutes.
- You can store your leftover vegan tofu egg salad in an airtight container in the fridge for up to 3 days. Just give it a quick stir before use.
Nutrition
Serving: 1c | Calories: 214kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 527mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg