Print Recipe

eggless salad sandwich

This eggless sandwich filling is rich, creamy, tangy and perfect to pack in protein at lunch!

Course sandwiches
Cuisine American
Keyword egg salad, sandwhich, tofu
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 sandwiches
Author Lauren Toyota

Ingredients

eggless salad

  • 2 C crumbled medium-firm tofu
  • 2 green onions, finely chopped
  • 1/2 C finely chopped celery
  • 1 garlic clove, minced
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/8 tsp cayenne (optional or to taste)
  • 1 tsp dijon mustard
  • 1/3 C vegan mayonnaise
  • sea salt & ground black pepper, to taste
  • kala namak/black salt (optional)

sandwich

  • 4 C kale, stemmed and ribboned
  • squeeze lemon juice
  • pinch sea salt
  • 8 slices sprouted bread
  • 1 tomato, sliced
  • 1/2 an English cucumber, ribboned or thinly sliced
  • 4 tbsp vegan mayonnaise

Instructions

  1. Combine all the eggless salad ingredients together in a bowl. Refrigerate and consume within 5 days.
  2. Stack this sandwich however you please, but I added massaged kale with lemon juice and sea salt. I also added sliced tomato, ribboned cucumber, extra vegan mayonnaise, and piled it all between lightly toasted sprouted grain bread.

Recipe Notes

If your tofu is especially watery, squeeze out excess water through a sieve or nut milk bag. It doesn't need to be completely dried out but if there's too much water, definitely strain some out.