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Egg-Free Salad Sandwiches

Tofu effortlessly replaces eggs in this vegan version of egg salad. This Egg-Free Salad is quite delicious and very much a vegan “egg” salad if you add the black salt to complete the egg-like flavor. Serve between slices of toasted bread, in lettuce cups, on crackers, or on sliced cucumbers or celery. Use gluten-free bread to make this gluten-free.

Course Sandwich
Cuisine American
Keyword egg-free salad, vegan egg salad
Servings 4 sandwiches
Author Zsu Dever

Ingredients

  • 14 ounces soft tofu, pressed for 10 minutes, patted dry
  • 2 celery ribs, finely chopped
  • 1/2 small onion, finely chopped
  • 1/4 cup vegan mayonnaise
  • 2 teaspoons yellow mustard
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon black salt
  • 1/2 teaspoon ground turmeric
  • fresh ground black pepper
  • 8 slices bread, toasted, or butter lettuce leaves

Instructions

  1. Mash the tofu in a medium bowl with a potato masher or fork. Stir in the celery, onion, mayonnaise, mustard, yeast, black salt, turmeric, and black pepper. Season to taste with sea salt, if needed. Stir in 2 more tablespoons mayo, if needed.
  2. Assemble the sandwiches using either toasted bread or lettuce cups.

Recipe Notes

Variations:

Mediterranean: Stir in 1 tablespoon minced capers, 2 tablespoons minced moist sun-dried tomatoes, 3 tablespoons minced Kalamata olives, and 1/2 teaspoon dried oregano. Reduce the amount of black salt and sea salt; the olives add enough saltiness to the salad.

Indian: Stir in 1/4 cup minced cilantro, 2 teaspoons mild curry powder, 1/4 teaspoon ground coriander seed, and 1/8 teaspoon cayenne.

Mexican: Stir in 1/2 cup roasted corn, 3 tablespoons minced cilantro, 1 tablespoon chipotle puree, and 1/4 teaspoon mild or spicy chili powder.

 

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press