Vegan Seven Layer Egg Salad

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!

Course Salad

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 117kcal

Author Marly McMillen

Ingredients

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

Instructions

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.

Nutrition