Easy vegan egg salad sandwich
This vegan egg salad is quick and easy to make. Great to meal prep for a high protein vegan lunch. Dairy free and tastes like eggs.
Servings: 6
Calories: 168kcal
Equipment
- Tofu press optional
Ingredients
- 14 ounces (1 package) of extra-firm tofu
- ½ small red onion or green onion
- ½ cup vegan mayonnaise
- 2 tablespoons mustard
- ½ teaspoon black salt
- 2 tablespoons dill relish
- 1 teaspoon dried dill or 1 tablespoon of fresh dill
- black pepper to taste
- salt to taste
Additional add ins (optional)
- shredded carrot optional
- chopped celery optional
- celery salt optional
Instructions
Press the tofu
- Press the tofu with a tofu press for 15-30 minutes. If you don't have a tofu press, wrap it in a dish towel and put some heavy books or pans on top.
Cut the tofu
- Cut the tofu into small cubes
Mix the dressing
- In a large mixing bowl, add the mustard, mayo and dill and dill relish and mix well.½ cup vegan mayonnaise, 2 tablespoons mustard, 2 tablespoons dill relish, 1 teaspoon dried dill
Mix everything
- Add the rest of the ingredients and mix well. With the back of a fork, or potato masher, mash about ¼ of the tofu mixture if you'd like to give the tofu some varied texture. Add more salt if needed.14 ounces (1 package) of extra-firm tofu, ½ small red onion, ½ teaspoon black salt, black pepper to taste
Notes
To make this without mayonnaise, just mash up a large avocado with a pinch of salt and squeeze of lemon.
This lasts in the fridge for five days.
Serve on some toasted bread or warm pita or bagel.
If you're gluten free, use gluten free bread or serve on romaine lettuce leaves.
Nutrition
Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 452mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg