Vegan Egg Salad Sandwiches
A classic recipe is vegan-ized with these Vegan Egg Salad Sandwiches. Perfect lunch or dinner for warm weather days when you don't feel like cooking.
Ingredients
- 1 14-ounce package firm tofu drained & pressed
- 1 avocado
- 2 tbsp vegan mayo
- 2 tsp mustard
- 1/4 red onion diced
- 1 small jalapeño* diced
- garlic salt to taste
- pepper to taste
- hot sauce optional
- 4 sandwich rolls**
- 2 cups spinach
- microgreens
Instructions
- Drain and press the tofu. If you don't have a tofu press, place the tofu between two plates for 5 minutes.
- Add the avocado to a bowl and mash with a fork. Crumble the tofu into the bowl with your hands. Add the rest of the ingredients to the bowl and toss to combine. Taste and adjust seasonings as needed - I added more mustard because I love the acidic kick. Cover and place in the fridge for 30 minutes.
- Toast rolls in the oven or toaster.
- To assemble, layer spinach, tofu filling and microgreens on each roll.
Video
Notes
*You can swap this for celery if you don't like spice.
**I used Everything But the Bagel Ciabatta Rolls from Trader Joe's, but any bread/rolls/bagels will work.
***Leftovers will last in the fridge for 2 days.
Calories: 349kcal, Carbohydrates: 37g, Protein: 16g, Fat: 16g, Saturated Fat: 2g, Sodium: 397mg, Potassium: 303mg, Fiber: 5g, Sugar: 2g, Iron: 4mg
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