Vegan Egg Salad Sandwich Recipe
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 16-ounce block firm tofu, drained and pressed *
  • 5-6 tablespoons vegan mayonnaise (store bought or homemade*)
  • 1½ teaspoons of Dijon mustard or yellow mustard
  • ¼ teaspoon turmeric (or more for yellow color)
  • ¼ teaspoon salt or ¼ teaspoon black salt (Kala Namak) for a more eggy, sulfur flavor
  • Fresh ground black pepper
  • 1 tablespoons chopped chives or thinly slice green onions (optional)
  • 8 slices bread
  • Lettuce leaves for garnish
Instructions
Press the tofu: Wrap the block of tofu in paper towels or a clean kitchen towel. Place something heavy on top of it, like a cast iron pan or large canned good, and let it sit for 30 minutes.
  1. While the tofu presses, in a medium bowl, whisk together the vegan mayonnaise, mustard, turmeric, salt and pepper.
  2. Add the chopped tofu. Add the chopped chives or green onion if using. Serve on bread with lettuce.
*Creamy Cashew Mayonaise - 1 cup raw cashews that has been soaked in water overnight. Rinse the cashews and dispose of the soaking water. Place the cashews, 1 tablespoon lemon juice, ½ tablespoon apple cider vinegar, 1 teaspoon mustard, salt, fresh ground black pepper and ¼ cup water in a high-speed blender. Process until smooth and creamy. Add more water if needed for consistency. This mayonnaise will thicken up a bit as it chills in the refrigerator.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-egg-salad-sandwich-recipe/