Protein-packed Vegan Tofu "Egg" Salad Sandwich
This vegan egg salad sandwich is creamy, tangy and utterly craveable and comes together even faster than traditional egg salad! Made with firm tofu + a classic mayo base, in just 10 minutes!
Ingredients
Egg Salad Base
- 1 pound block firm tofu drained and patted dry
- ⅓ cup vegan mayo
- 2 tablespoons Dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt add a pinch of kala namak if using
- ¼ teaspoon ground turmeric
Mix Ins, choose your fave!
- ⅓ cup Persian or mini cucumber low FODMAP pickle substitution below!
- ¼ cup green onions, dark green tops only thinly sliced
- 2 tablespoons chopped fresh dill
- 2 medium baby dill pickles
For serving
- your favourite bread crackers or lettuce cups are good too!
Instructions
- If using cucumber, I like to toss it with the apple cider vinegar and a pinch of salt in a small bowl while I prep the rest of the ingredients. Set aside.
- To make your sandwich like the picture, dice the tofu into 1/4 inch cubes. Or, for a less roll-y, poll-y sandwich, crumble the tofu with your fingers instead.
- In a medium bowl, mix mayo, mustard, turmeric, nutritional yeast, salt, turmeric and apple cider vinegar (if you haven't soaked the cucumbers in it).
- Next, add the tofu, with your chosen fixings, and gently stir to combine. Enjoy!
Notes
Let your cravings be your guide on the mix ins!! There are SO many good options. You could add a bit of curry powder. Or diced celery or minced shallot! However you like your egg salad, it's allllll good.
And if you don't manage to demolish this immediately, it keeps well for 2-3 days (maybe 4!) in the fridge.