Use this Vegan Seven Layer Egg Salad — made with peas, veggie bacon, and creamy ranch flavors — on your next sandwich to enjoy the delicious flavors of that favorite family dinner salad…in sandwich form!
Have I told you the story about how my mom makes that delicious Seven Layer Salad for Thanksgiving and Christmas family dinners? It’s so good. It used to be one of my favorite reasons for the holidays!
And then I ruined it all by going vegan. 😝
What was I thinking! Oh yeah. I remember. Being vegan is cool.
Hmm. Wait. I think there’s something more to the story. Oh yeah, I had some health issues (like IBS for one) and giving up meat, dairy and eggs, made that condition go away almost entirely! Seriously, my doctor prescribed Zelnorm, which has now been pulled off the market because it increased the risk of heart attack and stroke. I’m grateful I changed my diet instead!
To be honest, we should all be looking for ways to change our diet rather than prescription meds whenever possible.
So, what was I talking about? Oh yeah, my mom’s seven layer salad.
Of course, I finally realized I could veganize it and that’s why I created my Vegan Seven Layer Salad. My mom has tried it and she says it’s actually better than her salad. Woohoo!
After Thanksgiving this year, I was scarfing up leftovers, when I noticed mostly the salad topping in the bottom of the bowl, and I realized this would make a delicious vegan seven layer egg salad. That’s how we’ve arrived at today’s recipe!
How Do You Make Vegan Seven Layer Egg Salad?
First, you will need to buy some tofu. I know that can cause lightheadedness for some, but I’m here to talk you through it. First I’ve got my tofu buying guide to help.
Second, just remember this: buy an extra firm tofu and you will be fine. You can find this at Target, Walmart, Sprouts, Trader Joes, and the produce section of most grocery stores. It will cost you around $2 – 3. Not too bad!
Here are the ingredients you’ll need for this vegan seven layer egg salad:
- Extra Firm Tofu
- Olive Oil
- Vegan Bacon Strips
- Vegan Mayo (you can sub an avocado, but it will make this recipe green)
- Frozen Peas
- Vegan Cheddar Shreds
- Green Onions
- Nutritional Yeast Flakes
- Garlic Powder
- Onion Powder
- Agave Nectar (or maple syrup or honey)
Once you’ve fried up the vegan bacon in a skillet, then you’ll set those aside to get crispy. My favorite tip is to put the vegan bacon in immediately before you serve it so it stays crispy. Or, you can fry up a couple of extra pieces and add a slice of vegan bacon on top of the vegan seven layer egg salad.
You can’t go wrong with a little extra vegan bacon!
Then you’ll use that same skillet (no need to rinse between uses) to cook up the tofu. I like to add nutritional yeast flakes, some turmeric, and salt and pepper to give it a cheesy, savory flavor and color!
Finally, your next step is to mix up the mayo. I like to add the vegan cheddar shreds and frozen peas right in with the mayo. Once that’s ready, stir it into the tofu scramble and then crumble up the bacon and pour that in as well.
Place a dollop or two on your sandwich and you’re ready to enjoy your Vegan Seven Layer Egg Salad Sandwich!
Is It Hard Cooking with Tofu?
No! I promise. I was hesitant the first time I worked with tofu too, but once you get the hang of it, you’ll be a pro! Be sure to read my Tofu Buying Guide (see link above) to help understand the different kinds of tofu and where to find it in the grocery store.
The beautiful thing about tofu is it takes on the flavor of the things it’s cooked with. It’s one reason I love to ad nutritional yeast flake because it adds a nice cheesy flavor. You can find nutritional yeast flakes everywhere these days, including Sprouts, the health food section of grocery stores, and health food stores. It will cost you around $6 for a container (less if you buy it in bulk), but that should last quite awhile!
Change This Recipe
I am head-over-heals for this vegan seven layer egg salad! 🐥I love all the flavors of my favorite salad and the creaminess of it too. And enjoying my favorite salad in sandwich form? It’s divine. But that doesn’t mean you won’t want to make some changes. I say go for it!
Here’s some ideas for changing this recipe:
- I could see adding something crunchy, like finely chopped celery
- Feel free to reduce the amount of mayo used
- Add some fresh herbs if you have them handy, like parsley
- Go ahead and add more veggie bacon…it would be delicious that way
- If you’re not into mayo, sub a mashed avocado, but be prepared for the green hue and you might have to increase seasonings to adapt for the added avocado flavor
So, I think that gives you a good start. If you’re eating this vegan seven layer egg salad sandwich, you might want to have some of my Hibiscus Green Tea Fruit Punch on the side. It’s like a phytonutrient-packed koolaid! It’s so good!
We hope you love this recipe for Vegan Seven Layer Egg Salad as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your photos!
Use this Vegan Seven Layer Egg Salad — made with peas, veggie bacon, and creamy ranch flavors — on your next sandwich to enjoy the delicious flavors of that favorite family dinner salad...in sandwich form!
- 2 strips Vegan Bacon
- 14 oz Extra firm tofu , drained
- 1 teaspoon Olive oil
- 1/4 cup Nutritional Yeast Flakes
- 1 teaspoon Sea Salt
- 1/4 teaspoon Turmeric
- 1 tablespoon Chopped Green Onions washed and sliced
- 1/4 cup Dairy-free mayo
- 2 tablespoons Agave nectar or maple syrup,
- 1 1/2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 cup Frozen peas
- 1/2 cup Vegan Cheddar Shreds
- Salt and Pepper to Taste
In a skillet over medium heat, cook the two strips of veggie bacon, until lightly browned on both sides. Use tongs to transfer to a paper towel to cool. Set aside.
Remove the tofu from the container and drain the excess fluid. Place the tofu between a few sheets of paper towels (or dish cloth on the top and bottom). Gently press the tofu over the sink to remove excess fluid.
Once pressed, place the entire block in a skillet with olive oil. Use a spatula to break the tofu into small pieces. Sprinkle nutritional yeast flakes, salt, and turmeric over tofu pieces. Stir and break up larger pieces until the tofu is well coated. Cook tofu over medium heat for 7 - 10 minutes, occasionally stirring to keep the seasonings mixed and to prevent the tofu from browning. Remove from heat. Set aside to cool.
In a bowl, combine the mayo, agave nectar, garlic powder, and onion powder. Stir to combine.
Tear the cooked veggie bacon into bits and add that, along with chopped green onions, frozen peas, and vegan cheddar shreds. Stir to combine.
Pour the tofu into the vegan mayo mixture and stir to combine. Add salt and pepper to taste.
Top with additional chopped onions, veggie bacon bits or vegan cheddar cheese for garnishing.