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How to make:

Vegan Egg Salad Sandwich

Pack a Vegan Egg Salad Sandwich for your lunch for a flavorful, simple meal! This plant-based version of the classic is even more delicious & nutritious.

Prep Time:
20 mins
Total Time:
20 mins
Pack a Vegan Egg Salad Sandwich for your lunch for a flavorful, simple meal! This plant-based version of the classic is even more delicious & nutritious.
Author:
Emilie
Yield:
4-5 1x
Rating: 4.7 from 3 reviews

Ingredients

Instructions

  1. Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
  2. Over a large bowl, crumble tofu into small pieces with your hands.
  3. To the bowl, add yogurt, lemon juice, nutritional yeast, mustard, garlic powder, onion powder, turmeric, salt, pepper, and paprika. Stir to combine.
  4. Toss in celery, parsley, and green onions; stir again.
  5. Form 4-5 sandwiches with the bread and optional toppings.
  6. Store tofu “egg” salad in an airtight container in the fridge for up to 3-4 days.

Notes

*You can also use vegan mayo.
**You can use regular salt, but I highly recommend black salt – it makes everything taste like eggs!