Vegan 'Egg' Salad Tofu Sandwiches- 3 ways!
The classic egg salad sandwich has been made vegan. Yummy tofu based sandwiches with 3 flavour options!
Servings: 12
Calories: 169kcal
Ingredients
Basic Vegan Egg Salad Sandwiches.
- 250 g tofu firm
- 2 tablespoon vegan mayonaisse
- ¼ teaspoon kala namak/black salt
- ½ teaspoon turmeric
- 12 slices bread Choose the bread you love!
Classic Vegan Egg and Cress
- ½ tso black pepper
- 3 tablespoon fresh cress
Curried Vegan 'Egg'
- 1 teaspoon mild curry powder
- 1 tablespoon mango chutney
- 2-3 leaves cos lettuce
'Sando' Wasabi Egg Salad
- ½ teaspoon wasabi paste or powder add more if you like a good kick!
- 1 teaspoon soya sauce
- 5 radishes
- handful watercress
Instructions
For the Gasic Vegan Egg 'Tofu' Salad filling.
- 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 Classic Vegan Egg & Cress.
- 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 Curried Vegan 'Egg' Sandwich
- 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 'egg' tofu between two slices of bread.
For the 'Sando' Wasabi Egg Salad sandwich.
- To the basic recipe add ½ teaspoon (or more!) of wasabi and the soy sauce. Mix well.
- Assemble the sandwiches with sliced radish, a generous layer of the wasabi spiked 'egg' tofu and watercress between two slices of bread.
Nutrition
Calories: 169kcal | Carbohydrates: 29g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 237mg | Potassium: 96mg | Fiber: 3g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 2mg