How to make:
Vegan Egg Salad Sandwich
Make a Vegan Egg Salad Sandwich for a simple, satisfying lunch! This tofu egg salad is packed with protein and perfect for meal prep.
Prep Time:
20 mins
Total Time:
20 mins
Author:
Yield:
4-5 1x
Rating:
Ingredients
- 1 14-ounce block House Foods Organic Firm Tofu
- 1/4 cup + 2 tablespoons unsweetened non-dairy yogurt*
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 2 teaspoons yellow mustard
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon black salt**
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika
- 1/4 cup celery, diced
- 2 tablespoons parsley, chopped
- 2 tablespoons green onions, sliced
- Whole-wheat or gluten-free bread
- Sandwich toppings: lettuce, tomato slices, pickles, etc.
Instructions
- Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
- Over a large bowl, crumble tofu into small pieces with your hands.
- To the bowl, add yogurt, lemon juice, nutritional yeast, mustard, garlic powder, onion powder, turmeric, salt, pepper, and paprika. Stir to combine.
- Toss in celery, parsley, and green onions; stir again.
- Form 4-5 sandwiches with the bread and optional toppings.
- Store tofu “egg” salad in an airtight container in the fridge for up to 3-4 days.
Notes
*You can also use vegan mayo.
**You can use regular salt, but I highly recommend black salt – it makes everything taste like eggs!
Find it online: https://www.emilieeats.com/vegan-egg-salad-sandwich/