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Vegan Egg Salad Sandwich made with Tofu recipe

Vegan Egg Salad Sandwich made with Tofu

Delicious vegan egg salad sandwich made with tofu—creamy, flavorful, and easy to make. Perfect plant-based lunch or snack with classic eggy taste!
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch
Cuisine American
Servings 4

Ingredients
  

"Egg" Salad

  • 1 block medium firm tofu
  • 4-6 tbsp vegan mayo
  • 1 tsp dijon mustard
  • ½-1 tsp turmeric for color
  • ¼ cup nutritional yeast
  • salt & pepper to taste use black salt for "eggy" flavor
  • 2-3 large dill pickles, chopped
  • ¼ cup red onion, chopped or use green onion

Sandwich

  • 8 slices rye bread or use any other bread you like
  • small handful of lettuce of choice

Instructions
 

  • Gentle squeeze the medium firm tofu in a clean kitchen towel to get out excess water. Medium firm tofu gives this a bouncier eggier texture than extra firm tofu.
  • Crumble the tofu in a large bowl, with a mixture of small and medium sized pieces.
  • Add in the mayo, mustard, salt, pepper, turmeric, and nutritional yeast and stir to combine. Now fold in the pickles and onions.

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 180g | Calories: 310kcal | Carbohydrates: 30g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 600mg | Potassium: 350mg | Fiber: 6g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 3mg
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