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RECIPE
18 INGREDIENTS10 STEPS30MIN

Vegan Egg Salad Sandwich

5.0
4 Ratings

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304 Saved

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This tofu “egg” salad is super easy and takes only a few minutes to prepare. This is the perfect tofu egg salad sandwich recipe using easy ingredients you can find anywhere. Create the taste, texture and color of egg salad without eggs by using tofu, vegan mayonnaise, turmeric and black salt.
30MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 block
(14 oz)
Firm Tofu
1/4 cup
Vegan Mayo
1 Tbsp
Dijon Mustard
or Yellow Mustard
2 Tbsp
Nutritional Yeast
1 tsp
Garlic Powder
1/4 tsp
1/2 tsp
Fine Ground Kala Namak Salt
Black Salt
1 pinch
Cayenne Pepper
1/2 tsp
Freshly Ground Black Pepper
8 slices
Sandwich Bread , toasted
1 stalk
Celery , diced
2
Scallions , finely chopped
1 Tbsp
Fresh Parsley , finely chopped
1 Tbsp
Fresh Dill , finely chopped
3/4 cup
Alfalfa Sprouts
1
Tomato , sliced

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Nutrition Per Serving

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CALORIES
479
FAT
19.8 g
PROTEIN
19.1 g
CARBS
60.6 g

Cooking Instructions

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Step 1
Wrap Firm Tofu (1 block) in a tea towel or paper towels and squeeze gently to remove water. Place in a colander over a bowl or in the sink and set aside.
Step 2
In a large mixing bowl, combine Vegan Mayo (1/4 cup), Dijon Mustard (1 tablespoon), Nutritional Yeast (2 tablespoon), Apple Cider Vinegar (1 tablespoon), Garlic Powder (1 teaspoon), Ground Turmeric (1/4 teaspoon), Paprika (1/4 teaspoon), Fine Ground Kala Namak Salt (1/2 teaspoon), and Cayenne Pepper (1 pinch).

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Nutrition Per Serving
Calories
479
% Daily Value*
Fat
19.8 g
25%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
60.6 g
22%
Fiber
4.7 g
17%
Sugars
6.9 g
--
Protein
19.1 g
38%
Sodium
946.1 mg
41%
Vitamin D
--
--
Calcium
195.5 mg
15%
Iron
6.0 mg
33%
Potassium
142.5 mg
3%
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