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For us, spring means sunny days and picnics! We love spending time outside whenever we can. And of course, we always bring food with us. These vegan egg salad sandwiches are perfect for the sunny and breezy days ahead of us.
We love sandwiches, they are perfect for those picnic days I was talking about. They are super easy to pack and take with you wherever you go. They can also save your morning when you need to have breakfast on the go for whatever reason.
This vegan egg salad sandwich has everything you need from a meal. So it can easily be made for breakfast, lunch, dinner or even a post workout snack. I like to keep this recipe handy and make it often. After all, it only takes 15 minutes to make and it is super practical.
To be honest, I haven't had egg salad in quite a while. But I do remember as a kid, egg salad sandwiches were one of my mom's go-to lunch recipes for lazy days. From those memories, I've created the vegan version so we don't miss out on that brilliant creation.
Vegan egg salad is super simple to make. You need firm tofu to get the right consistency and black salt to get the right flavour. Black salt is the magic ingredient in any vegan egg recipe. It will give us that eggy flavour we need to make it legit.
With some extra spices added to the mix, we will make the perfect vegan scrambled egg for our tasty salad. The vegan mayonnaise and mustard are essential, and the turmeric and the scallions make this vegan egg salad very unique.
Our vegan egg salad tastes amazing and you could have it as it is. But I think squeezed in between two slices of bread is even better. Also, we can throw in there a few extras that will help us take our vegan egg salad up a notch.
The extras are simple; lettuce leaves, tomato slices and a few pinches of smoked paprika to add flavour and nutrients. We are always looking for more of both of those things. And what's a sandwich without lettuce and tomato?
I like using whole grain bread over white. Whole grain bread has fewer calories and fewer carbs than white bread but more fibre and protein. And, you get more essential nutrients and health benefits from whole grain bread in general.
You can toast the bread if you like to. I personally prefer not to. Since I usually make these vegan egg salad sandwiches as a to-go meal they hold a bit better when I don't toast the bread. And if you let them sit too long on toasted bread it gets a bit soggy.
Your family is going to love how good these vegan egg salad sandwiches are. And you are going to love how easy they are to make. Pack a few on your next road trip and let me know how it goes! If you like this recipe, also try out our Vegan Scrambled Eggs.
For the tofu egg
For the garnish
For the sandwich
|Amount Per Serving|
|Calories 334||From Fat 159|
|% Daily Value*|
|Total Fat 18g||27.2%|
|Saturated Fat 2g||9.7%|
|Trans Fat 0g|
|Total Carbohydrate 29g||9.7%|
|Dietry Fiber 6g||25.7%|
|Vitamin K2 0µg||0%|
|Vitamin A 572.29IU||11.4%|
|Vitamin B-12 1.46µg||24.4%|
|Vitamin B-6 1.97mg||98.5%|
|Vitamin C 4.04mg||6.7%|
|Vitamin D 0IU||0%|
|Vitamin E 1.31mg||4.4%|
|Vitamin K1 53.05µg||66.3%|
|Folic Acid 0µg|
|Pantothenic acid 0.44mg||4.4%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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