vegan egg salad

A hearty vegan Green Goddess Sandwich full of fresh spring veggies and smashed chickpea salad. Fresh herbs and Mustard give these a delicious burst of flavor!




Green Goddess Sandwich

Vegan Chickpea Salad (see below)

bread

Maille Mustard

lettuce leaves

Turkish cucumber, thinly sliced

carrot, thinly sliced (use a vegetable peeler)

radishes, thinly sliced

avocado sliced

sunflower

chickpeas,

Italian parsley

dill (or sub ⅛ cup fresh tarragon)

mustard

Vegan Mayo

salt and pepper

Make the chickpea salad, placing all ingredients in a medium bowl, mix and smash with a fork until well combined. Taste and adjust salt and pepper to your liking.

Assemble the sandwiches. Spread a little whole grain mustard on the bread.

Top with lettuce and a generous amount of the chickpea salad.

Layer sliced cucumber, carrots, radishes and avocado.

Whole family (including my non-vegan oldest son) LOVED this sandwich.  We used a much smaller seeded vegan bread and did a side of vegan tomato soup with a cornichon garnish.  SO GOOD!!!   Thank you!!!!

I loved this recipe! Very complete flavor and texture profiles that taste like something I would get at the downtown cafe. I was able to get four sandwiches out of this recipe. Not difficult to make either. I liked using toasted bagels.

this makes a fantastic sandwich. I made it as an egg salad instead of making it with chickpeas and it was perfect.

This has become my go-to sandwich for the work week.  Yum!  As a newbie with nutrition facts, do the nutrition facts associated with this recipe pertain to the filling only?  Thanks!

I just love how you've used the microgreens. Not many people know how much flavour is packed in those tiny leaves.

Mmmm. I am in no wat vegan, but this was a surprisingly delicious meat-free sandwich :)

This was so yummy!  My husband couldn't believe it was chickpea salad.  I made it with a few changes.  I used guacamole since I didn't have any avocados and added broccoli sprouts.  DELICIOUS!!!  Thank you again!

Wonderful recipe! I'm keeping it for life.

A nice hearty veggie sandwich. The chickpea salad would also be awesome in lettuce cups if you wanted leftovers and don't want to double up on carbs.

I love chicken salad but since going plant based last January it’s been difficult to find a good vegetarian replacement that satisfies this craving.  The smash chic pea salad sandwich was amazing! Looking forward to trying other chickpea recipes

I cannot stop making this delicious chickpea recipe! I love sandwiches, and I've been lacking a solid recipe since becoming vegan. This is a fantastic substitute for tuna salad for my other sandwich lovers out there!

https://content.jwplatform.com/videos/4DAx2NRu.mp4

How to make the most delicious, vegan, green goddess sandwich with herby chickpeas! Simple, easy and delicious! 

Thanks to a few tricks and tips, this is the best Vegan Egg Salad ever! It makes the perfect sandwich on sourdough bread with butter lettuce, and is full of plant protein.

Vegan Egg Salad Sandwich

firm tofu ((16 oz))

Vegan Mayo (| homemade

yellow mustard

dill pickle juice

sweet relish

smoked paprika

turmeric (optional, for color)

salt, or

black pepper

green onion,

bread, butter lettuce

Press the tofu: Wrap the block of tofu in paper towels or a clean tea towel. Place something heavy on top of it, like a cast iron pan, and let it sit for 20 minutes.

Make the dressing: While the tofu presses, whisk together the vegan mayo (1/4 c), yellow mustard (1 tsp), dill pickle juice (1 1/2 tbs), sweet relish (2 tsp), smoked paprika (1/8 tsp), turmeric (tiny pinch), salt (1/2 tsp) and black pepper (1/4 tsp).

Slice the tofu: Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces. (SEE PHOTOS ABOVE FOR REFERENCE)

Add the tofu to the bowl with the creamy dressing, along with the sliced green onions. Stir well. Cover and refrigerate for 30 minutes if possible before eating, to let the flavors meld together. Serve on sourdough, or other bread (gluten free if needed) with butter lettuce. Enjoy!

The classic egg salad sandwich has been made vegan. Yummy tofu based sandwiches with 3 flavour options!

Vegan 'Egg' Salad Tofu Sandwiches- 3 ways!

250 g tofu (firm)

tsp kala namak/black salt

turmeric

bread (Choose the bread you love!)

tso black pepper

tbsp fresh cress

tsp mild curry powder

mango chutney

cos lettuce

tsp wasabi paste

tsp soya sauce

radishes

watercress

Pat the firm tofu dry.

Crumble the tofu into small chunks

Add the black salt (kala namek), turmeric and vegan mayo and mix to combine. Add more ordinary salt to taste.

For the Gasic Vegan Egg &#039;Tofu&#039; Salad filling.

To the basic recipe above, add a big grind of black pepper.

Assemble the sandwiches with lots of cut fresh cress and a generous layer of the tofu egg salad between two slices of bread.

For the Classic Vegan Egg &amp; Cress.

Add a teaspoon of curry powder or garam masala to the basic vegan egg salad mix.

Assemble the sandwiches with a few pieces of lettuce, a smear of the mango chutney and a generous layer of the curried vegan &#039;egg&#039; tofu between two slices of bread.

For the Curried Vegan &#039;Egg&#039; Sandwich

To the basic recipe add 1/2 teaspoon (or more!) of wasabi and the soy sauce. Mix well.

Assemble the sandwiches with sliced radish, a generous layer of the wasabi spiked &#039;egg&#039; tofu and watercress between two slices of bread.

For the &#039;Sando&#039; Wasabi Egg Salad sandwich.

A hearty vegan Herby Chickpea Salad Sandwich full of fresh spring veggies and smashed chickpea salad. Fresh herbs and Mustard give these a delicious burst of flavor!




Herby Chickpea Salad Sandwich

Make this vegan egg salad sandwich with chickpeas. It has all the classic taste and texture but uses chickpeas instead of eggs. Serve it between two crusty slices of bread. So delicious!&nbsp;

The Best Vegan "Egg" Salad Sandwich with Chickpeas

chickpeas (drained)

vegan mayo

celery (1 large stalk) (chopped small)

Tablespoons green onion (chopped)

dill pickle relish

sweet pickle relish

onion powder

garlic powder

turmeric powder

paprika (sweet, not smoked)

mustard powder (sub 1/2 Tablespoon prepared mustard)

lemon pepper

salt

kala namak black salt (more to taste)

panko bread crumbs (more to desired consistency)

Drain the chickpeas and put into a medium bowl.

Dice the celery and green onions - the smaller, the better.  Add to drained chickpeas.

Add in the vegan mayo, pickles, and seasoning.

With an immersion blender or food processor, mix and smash all the ingredients together.&nbsp;

Mix in the breadcrumbs. Start with 1/3 cup and add in more by the teaspoon till you have your desired consistency.&nbsp;

Start with 1 pinch of the black salt. &nbsp;Add in another pinch if desired. Remember that a little goes a long way. It has a strong sulfur taste and smell.

Allow to sit for about 30 minutes. This will allow the bread crumbs to soften and the flavors to meld.

Serve between two crusty slices of bread or in a lettuce wrap.&nbsp;

The chickpea mixture can be kept in a tightly sealed container in the refrigerator for about 5 days.&nbsp;

You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap or serve on toast. 

Tip: To soak cashews, place them in a bowl and cover with very hot water. Let stand 30 minutes; drain.

Almost Egg Salad

light tofu

½-inch cubes peeled potatoes, cooked

celery

½ of a small onion, chopped (¼ cup)

unsalted

yeast

unsweetened, unflavored plant milk,

black pepper,

Paprika

Red leaf lettuce leaves

crispbread crackers

Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch.  Make this salad ahead of time for meal prep.

block (454 grams) medium-firm tofu (drained and patted dry)

vegan mayonnaise

green onions, (chopped)

black salt

bread ((gluten-free if preferred))

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

Yeast

To make the vegan egg salad: chop the tofu into small cubes.

Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.

To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.

https://content.jwplatform.com/videos/iAUhXrCt.mp4

This recipe for my vegan egg salad sandwich is even easier to make than a traditional egg salad! It takes just 10 minutes to whip up and only 7 ingredients are needed. No fussing about with boiling, cooling, and peeling eggs. A super easy and super tasty lunchtime favourite- veganized. No stinky eggs and 100% cholesterol-free!

This bright &amp; briny, tangy &amp; creamy vegan egg salad recipe is just as good as the real thing!

Vegan Egg Salad

mayonnaise

olive oil

Dijon mustard

capers

lemon juice

garlic (minced)

sea salt

tofu

celery seed

dill

chives

whole-grain sandwich bread

Watercress or spring greens (optional)

red onion

(optional)

In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.

Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.

Stir in the celery seed, dill, and chives. Chill until ready to serve.

Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.

The BEST Vegan "Egg" Salad

blocks Medium-Firm Tofu, pressed*

Cashews, soaked for at least 4 hours

½ tsp Nutritional Yeast

Lemon

Dijon Mustard

tsp Distilled White Vinegar

tbsp Fresh Chives, chopped

½ tsp Kala Namak (Black Salt)*

Filtered Water

Black Pepper,

¼ tsp Turmeric (Optional, for color)

Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the &#8220;dressing.&#8221;

To make the Mayo &#8220;dressing&#8221;, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.

Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.

Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

Loved this! So quick and easy as well.  Used regular salt, store bought vegan mayo (used little over 1 cup), added some turmeric and dill, chopped celery for crunch and chopped pickles for little extra flavor!

Yum!!! I only had one block of tofu but made the same amount of the "mayo" so it's extra creamy.. Also added some diced pickle and topped with paprika also

I’m in love with this recipes! It’s easy, healthy and delicious! Thanks so much ❤️

Just made this and omg it’s so good! And so easy to make! I can’t believe how “eggy” it tastes. Thank you for sharing this recipe!

OMG! This was so good! The black salt makes a huge difference. I love how simple and easy it was to make. My store did not carry medium firm tofu so I used firm and it worked out great!!

Just stopped by to say I've been making this recipe for YEARS. It's so good. I sometimes make a slightly lighter version using around 1/3 cup soaked cashews (I just hit em with super hot water for about 10 minutes) and add a bit of the cubed tofu into the dressing to blend in after the cashews are well blended. It comes together really quickly. Also, I used to be able to find medium tofu in my area, but in the past couple years I only see firm, extra firm, or super firm in the local stores. Firm does the trick, but medium was spot on! 

Thank you so much for this staple recipe.

I just re-read my comment and wanted to clarify the lighter version I make uses around 1/3 cup DRY cashews, soaked, but I've even tried 1/4 cup and that works pretty well to keep the dressing just creamy enough.

Like your pot pie recipe, this is in our regular rotation!  We (me, husband, two teenage boys) consider this tofu salad the end all for beach picnics.  We have a delicious tofu made right in Maine call Heiwa which works perfectly in it.  We add in celery, minced onion and roasted sunflower seeds.  We also up the nutritional yeast a little as we're all big fans.  It's SO GOOD!  Thank you so much!!

I halved this recipe bc I only bought one block of tofu. I’ve been vegan for over 3 years, but this tastes exactly how I remember! This might be my new favorite vegan egg dish.

This recipe is awesome. I add finely chopped celery and lots of green onion - someone else mentioned dill and I bet that's fabulous too. One thing I'd like to know is how many oz is a "block" of tofu - I find blocks come in different sizes. I use Trader Joe's Sprouted tofu and there are two "blocks" in a container (individually wrapped in a single container) - seems like there is enough dressing for two containers, not just two blocks.

Great recipe and really a nice one. Will surely try this

LOVED THIS!! It was really tasty and easy, and really satisfied the egg salad craving but somehow it was much better

I never liked eggs, but I really do like this “egg” salad! Thank you for the recipe.

Five stars! Love this recipe! I've been making it for years. Firm tofu works ok when you can't find medium, which seems all but extinct these days. I mix in 2 diced scallions per block of tofu instead of chives. Thanks for sharing!!

Craig

This vegan egg salad recipe tastes like real egg salad! Made using tofu. It&#039;s protein packed with perfect eggy consistency and creamy and eggy flavour. It takes minutes to whip together, and the ingredients are healthy and minimal.

tsp dijon mustard ((smooth))

tsp black salt ((or fine sea salt))

tsp turmeric

tbsp chives

sea salt and pepper (to taste)

Chop the tofu into small 1/2-inch cubes and set aside. (You don&#39;t need to press the tofu prior to using in this recipe).

In a small mixing bowl combine the mayonnaise, nutritional yeast, dijon mustard, black salt, and turmeric. Whisk to combine.

Add the tofu cubes to the mixing bowl and mash with a fork to combine everything into an egg salad consistency. Sprinkle with the chopped chives and sea salt and pepper to taste. Mix together.

Serve this vegan egg salad on its own, or scoop between two slices of bread for an egg salad sandwich with your favourite toppings.

This delicious Chickpea Egg Salad is made with a few simple ingredients and is ready in 10 minutes only! It&#39;s a healthy meal-prep recipe that can be served with bread, crackers, vegan tortillas, and more!

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