SIGN UP TO RECEIVE MY 6 TIPS FOR STARTING A PLANT-BASED DIET.
Vegan Egg Salad Sandwich |via veggiechick.com #vegan #glutenfree
30 min or less, Easy, Gluten Free, Lunch, Nut free, Oil free, Sandwiches, Under 400 calories, Vegan Recipes

“Egg” Salad Sandwich

This “Egg” Salad sandwich is loaded with the same delicious flavors of a real-egg salad sandwich. You’ll be hooked!

Vegan Egg Salad Sandwich |via veggiechick.com #vegan #glutenfree

A year ago, I tried the vegan “egg” salad sandwich at Whole Foods. I was instantly sold and I knew I had to try and make one of my own. After a few trials and errors, I finally got this sandwich to taste nearly identical to those real-egg salad sandwiches I used to know and love. I actually like it better than the Whole Foods version. And the biggest accomplishment from this recipe- my husband loved it and he’s not the biggest tofu fan (although I think it’s mostly in his head….shhh). I think I could have fooled him into thinking it was made from real eggs, if I wouldn’t have let it slip in my excitement. =)

To begin, cut the tofu into 3 sections lengthwise. Press paper towel onto the tofu to remove any excess moisture. Flip the tofu over and repeat until you can get most of the moisture out. You might need to use quite a few paper towels. Just make sure you get as much moisture out as possible. And you don’t need to be careful about crushing it; you’ll be crumbling it with your hands anyway.

Using your hands, crumble the tofu into a large bowl and add with the chopped onion.

In a small bowl, combine the dijon mustard, yellow mustard, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper. Stir with a spoon until combined thoroughly.

Pour the sauce over tofu mixture and stir to combine.

Vegan Egg Salad Sandwich |via veggiechick.com #vegan #glutenfree

Vegan Egg Salad Sandwich |via veggiechick.com #vegan #glutenfree

Scoop the “egg” salad in between bread (or on its own) and you have a super healthy and satisfying lunch or snack.

Vegan Egg Salad Sandwich |via veggiechick.com #vegan #glutenfree

 

Print

Egg Salad Sandwich (Vegan, Gluten Free)

Vegan Egg Salad Sandwich |via veggiechick.com #vegan #glutenfree

This “Egg” Salad sandwich is loaded with the same delicious flavors of a real-egg salad sandwich. You’ll be hooked!

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6
  • Category: Vegan, Gluten Free

Ingredients

  • 15 ounces extra-firm tofu
  • 1/2 cup diced yellow onion (about 1/2 of 1 small onion)
  • 2 tablespoons dijon mustard (whole grain if possible)
  • 2 tablespoons regular yellow mustard
  • 3 tablespoons dairy free mayo (I use Organic Vegenaise)
  • 2 tablespoons sweet relish (dill works too)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • favorite bread (gluten free, if desired)

Instructions

  1. Cut the tofu into 3 sections lengthwise. Using paper towel, press onto the tofu to remove any excess moisture. Flip the tofu over and repeat until you can get most of the moisture out.
  2. Using your hands, crumble the tofu into a large bowl and add with the chopped onion.
  3. In a small bowl, combine the dijon mustard, yellow mustard, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper. Stir with a spoon until combined thoroughly.
  4. Pour the sauce over tofu mixture and stir to combine.
  5. Scoop the “egg” salad onto bread and enjoy.

Nutrition information for “Egg” salad serving only; does not include bread. 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • Hi Kristin,
    I really enjoyed your recipe a lot! I just made a few minor adjustments to my taste. The sauce/dressing seemed a little bit heavy on the mustard & vinegar so I decreased the amounts a bit & I still ended up adding a little sugar to counter it. I took your suggestion & added a little dill, too. Since I need to keep a closer eye on my cholesterol, I haven’t had egg salad in eons. I made the tofu “egg” salad sandwich tonight on multigrain bread & I tucked in some mixed spring greens also. The results were fantastic! Thank you so much for sharing this delicious recipe with us. My rating 4 1/2 stars! <3

    Reply
    • Thank you Kathy, so glad you liked it! Yeah, I like mustard quite a bit so that’s a great addition adding a little sugar to balance it out. I like to add maple syrup if I add too much vinegar/acidic taste. Again, thanks for the comments and review! =)

      Reply

Write a comment

Free PDF

Subscribe to receive my
{FREE} 6 Tips for Starting a Plant-Based Diet + 
recipes direct to your inbox.