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.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 168kcal
- 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
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
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.
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