Eggless Salad Sandwich
A simple, delicious, and nutritious plant-based version of this classic salad sandwich — without the eggs!
Servings: 4 large sandwiches
Ingredients
Eggless Salad
- 1 15.5 oz Can Chickpeas
- 1 14 oz Brick of Tofu extra firm
- ½ of a Red Onion finely chopped
- 2 large Carrots finely chopped
- 2 large Celery Stalks finely chopped
- ¾ cup Vegan Mayo more to taste
- ¼ cup Nutritional Yeast
- 1 Tbsp Dijon Mustard
- 1 tsp Salt to taste
- 1 tsp Turmeric
- ¼ tsp Pepper to taste
- dash of Paprika optional
Sandwich Makings
- Whole Grain Bread
- Tomato Slices
- Lettuce
- Dijon Mustard
Instructions
- In a lightly oiled medium-sized skillet, break apart tofu with your fingers. Cook on medium heat until tofu begins to brown, about 10-12 minutes.
- Open and drain the chickpeas, then pour them in a large bowl. Mash chickpeas with a potato masher or fork until they're mostly mashed, keeping a little texture.
- Chop the red onion, carrot, and celery as fine as you can. Add to large bowl, along with vegan mayo, nutritional yeast, dijon mustard, turmeric, salt, and pepper to taste. Add cooked tofu. Mix thoroughly, taste, and add anything more you think it needs. Sprinkle paprika to taste.
- Assemble your sandwiches with tomato slices, lettuce, a little dijon mustard on the bread, and fill with eggless salad. Enjoy!
Notes
This Eggless Salad Sandwich will keep in the fridge in an airtight container for 4-5 days. You can't freeze the leftovers!