Description
A delicious vegan alternative to traditional egg salad, perfect for sandwiches.
Ingredients
Scale
- 1 block (454g) medium-firm tofu, drained and patted dry
- 6 tablespoons vegan mayonnaise
- 2 tablespoons nutritional yeast
- 21/2 teaspoons yellow mustard
- 2 green onions, chopped
- ¾1/2 teaspoon black salt
- ¼1/2 teaspoon ground turmeric
- 8 slices bread (gluten-free if preferred)
- 4 lettuce leaves
- salt and pepper to taste (optional)
Instructions
- Mash the Tofu: Start by mashing the tofu in a bowl until it is crumbly in texture and looks a bit like scrambled eggs. The smell of the tofu will start to fill the air, signaling it is time to add the other flavors. Be gentle here; over-mashing can turn it too gooey and you want it fluffy.
- Add Flavorful Ingredients: Mix in your favorite seasonings and veggies, giving it a good stir until everything is well mixed. This should smell vibrant and fresh! Make sure to taste as you go; too much mustard or salt can overpower your salad, so adjust according to your liking.
- Chill & Let Sit: Let the mixed salad chill in the fridge for about 10 minutes. As it cools, the flavors will mingle and develop a heartier taste. If you skip this step, the flavors might not be as pronounced, so do not rush it!
- Scoop onto Bread: When you are ready, scoop some of that tofu salad onto your choice of bread, making it look generous and inviting. The texture should feel creamy but still chunky. Avoid sogginess by keeping the filling separate until serving if possible, especially if it is for later.
- Enjoy Your Sandwich: Take a big bite and savor the combination of flavors and textures. You will notice the crunch from any added veggies and the creaminess of the tofu. If you find it is too bland, sprinkle some extra seasoning on top right before eating, and you will be all set!
Notes
- Store covered in the fridge for 2-3 days.
- Use medium-firm tofu for a better egg-like texture.
- If the tofu egg salad appears watery, gently stir the mixture or add a bit more tofu to thicken it up.
- When sandwiches start to get soggy, consider keeping the salad separate from the bread until it is time to eat.
- If the flavor of your salad isn’t quite right, do not hesitate to tweak the seasoning with extra salt, pepper, or mustard.
Nutrition
- Serving Size: 1 sandwich
- Calories: 248
- Sugar: 1g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg