Egg salad sandwiches are a classic lunch, and we've decided to veganize it. It's an incredibly easy and speedy recipe to whip together, and the best part is that this recipe is perfect for meal prep. Enjoy it on your sandwiches or wraps throughout the week!
489 kcal
/serving
15 min
Serves
3
Easy
American
Vegan
Ingredients
- 11.464 oz firm tofu
- 1/2 cup vegan mayonnaise
- 2 Tbsp nutritional yeast flakes
- 2 Tbsp fresh chives
- 1 1/2 tsp Dijon mustard
- 1/2 tsp curry powder
- 1/4 tsp ground turmeric
- 1/4 tsp kala namak
- 1/4 tsp ground black pepper
- 3 romaine lettuce leaf
- 1/2 cucumber
- 6 slice whole wheat bread
Preparation
Not specified
Cooking
- Finely chop the pressed tofu into very small pieces.
- Transfer to a large bowl and mix together with the mayonnaise, nutritional yeast, chives, mustard, curry powder, turmeric, salt, and pepper.
- Assemble the sandwiches by adding a layer of lettuce, sliced cucumber, and a generous layer of "egg" salad on top of the bread.
- Cut in half if desired, and enjoy!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
489
Calories
35.0g
Protein
30% DV
37.6g
Carbs
13% DV
25.0g
Fat
32% DV
10.2g
Fiber
27% DV
4.7g
Sugars
661mg
Sodium
44% DV
| Diet Type | High Fiber |
| Health Labels | Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher |
| Allergen Info | Gluten Wheat Soy |
* Daily Values based on a 2,000 calorie diet.
Copy to your calorie tracker:
Recipe Details
