Vegan Egg Salad Sandwich
Dig into this Vegan Egg Salad Sandwich and enjoy a delicious eggless sandwich. This is a great, cholesterol-free, low carb alternative and absolutely delicious too!
Prep Time 10 minutes
Total Time 10 minutes
- 14 oz pkg extra firm tofu drained & mashed
- ½ cup egg-free mayo
- 1 tablespoon chopped fresh parsley
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- ¾ teaspoon sea salt
- ¼ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon thyme
- 1 ½ tablespoon yellow mustard
- Optional add-ins: Frozen peas, veggie bacon bits, and vegan cheddar cheese shreds
Drain the tofu by taking it out of the container and covering both the top and bottom of the tofu with a clean absorbent towel (a dish towel works fine or you can use paper towels too). Press on the top of the tofu or set something heavy to help speed up the process of removing the excess liquid. (This is a lot easier than boiling eggs if you ask me!)
Use your hands to crumble the tofu into small bits into a lidded bowl.
Combine the remaining ingredients in a bowl. Stir to combine.
Pour the mustard mixture in with the crumbled tofu. Stir to combine. Chill before serving to let the seasonings settle in.
* Use a gluten-free bun to make this sandwich gluten-free
Note: This recipe was adapted to read "egg-free" mayo. You can find several varieties of egg-free mayo, like Just Mayo, Earth Balance, and others in the health food section of your grocery store. Just Mayo is sold in Target and Walmart as well.
Some favorite add-ins include frozen peas, veggie bacon bits, and even vegan cheddar shreds.
Calories: 123kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 100mg | Vitamin A: 120IU | Vitamin C: 1.2mg | Calcium: 16mg | Iron: 0.6mg