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Vegan Egg Salad Sandwich

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This Vegan Egg Salad Sandwich is a creamy plant-based twist on the classic deli favorite made with crumbled tofu and a tangy, flavorful dressing. It delivers the comforting taste and texture of traditional egg salad while remaining completely dairy-free and egg-free.

Ingredients

  • 14 oz firm tofu, drained and crumbled
  • 1/3 cup vegan mayonnaise
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black salt (kala namak)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup celery, finely chopped
  • 1/4 cup green onions, sliced
  • 2 tablespoons fresh dill, chopped
  • 8 bread slices
  • 4 lettuce leaves

Instructions

  1. Drain the tofu and gently crumble it into a medium bowl until it resembles the texture of chopped eggs.
  2. Add vegan mayonnaise and dijon mustard to the bowl.
  3. Sprinkle in turmeric, garlic powder, onion powder, black salt, salt, and black pepper.
  4. Mix well until the tofu is evenly coated with the dressing and seasonings.
  5. Fold in the chopped celery, green onions, and fresh dill.
  6. Taste and adjust seasoning if needed.
  7. Toast the bread slices if desired.
  8. Place lettuce leaves on four slices of bread.
  9. Spoon a generous amount of the vegan egg salad mixture onto the lettuce.
  10. Top with the remaining bread slices, cut in half, and serve.

Notes

  • Add diced pickles or relish for extra tang and crunch.
  • Mix in chopped avocado for a creamier texture.
  • Shredded carrots or cucumber can add freshness and crunch.
  • A pinch of smoked paprika adds a subtle smoky flavor.
  • Store the egg salad mixture in an airtight container in the refrigerator for up to 3 days and stir before serving.

Nutrition

Find it online: https://thefamilycooking.com/vegan-egg-salad-sandwich-2/