Vegan Egg Salad Sandwich
A simple, delicious, and nutritious plant-based version of this classic egg salad sandwich. Easy to make, this vegan egg salad has similar textures and flavors without the eggs and is a summertime favorite!
Servings: 4 large sandwiches
Equipment
- 1 Skillet
- 1 Colander
- 1 Large bowl
- 1 fork or potato masher
Ingredients
Eggless Salad
- 15.5 oz can of chickpeas
- 14 oz tofu, extra firm
- 2 Tbsp nutritional yeast
- ¼ tsp turmeric powder
- 1 celery stalk, finely chopped
- 2 green onions, finely chopped
- 1 dill pickle spear, finely chopped
- 2 Tbsp fresh dill, finely chopped
- ½ cup vegan mayo (Vegenaise is my favorite)
- 3 tsp dijon mustard
- ½ tsp paprika
- ½ tsp salt (more to-taste)
- ⅛ tsp black pepper
Sandwich Makings
- whole grain bread
- tomato slices
- lettuce or romaine
Instructions
- Wrap 14 oz of extra firm tofu in a clean kitchen towel and place something weighted on top for 5 minutes to blot out moisture. Meanwhile, open a 15.5 can chickpeas and use a colander in the sink to drain and rinse beans well. Place beans on another clean kitchen towel and pat dry.
- In a medium-sized or large skillet on medium heat, break apart tofu with your fingers into big chunks. Sprinkle 2 Tbsp nutritional yeast and ¼ tsp turmeric powder on tofu and stir to evenly coat. Cook tofu until moisture cooks out and firms up a bit, 5-7 minutes. Remove skillet from heat and set aside to cool while prepping everything else.
- Meanwhile, start prepping other ingredients: finely chop 1 celery stick, 2 green onions, 1 dill pickle spear, and 2 Tbsp fresh dill.
- Place chickpeas in a large bowl and use a fork or potato masher to mash, leaving chunks for texture. Then add the chopped ingredients to chickpeas along with: ½ cup vegan mayo, 3 tsp dijon mustard, ½ tsp paprika, ½ tsp salt, ⅛ tsp black pepper, and the cooked tofu. Mix to combine. Taste, adding anything more it may need.
- Use immediately or cover and refrigerate if you'd like the mixture a bit colder.
- Assemble your sandwiches with lightly toasted bread, lettuce, tomato slices and vegan egg salad. Enjoy!
Notes
This Vegan Egg Salad will keep in the fridge in an airtight container for 4-5 days.
Avoid freezing the leftovers.