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Vegan Egg Salad Sandwiches with Avocado Spread Recipe

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4.5 from 111 reviews

This Vegan Egg Salad recipe is a delicious, plant-based alternative to traditional egg salad, using firm tofu and a flavorful mix of vegan mayo, nutritional yeast, and kala namak to replicate the taste and texture of eggs. Enhanced with fresh herbs, relish, and optional avocado spread, it makes for a quick, satisfying sandwich filling perfect for lunch or a light dinner.

Ingredients

Scale

Vegan Egg Salad

  • 1 (14-ounce/400g) block firm tofu, drained
  • ¼ cup + 1 tablespoon (70g) vegan mayo
  • 2 teaspoons sweet pickle relish or dill relish
  • 3 tablespoons nutritional yeast
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kala namak (Indian black salt)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon sweet or hot paprika
  • Freshly cracked black pepper, to taste
  • 1 tablespoon capers, drained
  • ¼ cup (24g) roughly chopped scallions (light green and white parts only, or chives)
  • ¼ cup (5g) tightly packed fresh dill leaves, roughly chopped
  • Kosher salt or sea salt, as needed
  • ¼ cup (30g) very finely diced red onion (optional)

Avocado Spread (Optional)

  • 1 medium or large ripe avocado
  • Salt and pepper, to taste
  • A couple squeezes of lemon juice
  • A squeeze of Dijon mustard (optional, to taste)

For Serving

  • 8 slices of bread of choice
  • Sandwich fixings such as lettuce leaves, cucumber ribbons or slices, sliced tomatoes, pickles or pickled red onions

Instructions

  1. Prepare the tofu: Slice the tofu lengthwise into 4 slabs. Cover the tofu with a thin dish towel or several paper towels and weight it down with a heavy cookbook. Press for 20 minutes, changing the towels in between, or use a tofu press. Then slice each slab lengthwise into about 8 slivers to yield 32 slivers, and cut each sliver into very small pea-sized cubes.
  2. Make the dressing: In a large bowl, whisk together the vegan mayo, pickle relish, nutritional yeast, Dijon mustard, kala namak, turmeric, paprika, and freshly cracked black pepper to taste until smooth and well combined.
  3. Prepare the herb mixture: In a food processor, pulse the capers, scallions, and dill until mixed but still chunky, or finely chop them together with a knife.
  4. Combine the salad: Add the tofu cubes and herb-caper mixture to the mayo dressing. If using red onion, add it now. Stir gently to coat all tofu pieces without crushing them. Adjust seasoning with kosher salt and black pepper as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Make the avocado spread (optional): Just before serving, mash the ripe avocado with a fork in a bowl. Add salt, pepper, a couple squeezes of lemon juice, and a squeeze of Dijon mustard if desired. Taste and adjust seasoning accordingly.
  6. Toast the bread: Lightly toast each slice of bread using your preferred method—whether in a toaster, toaster oven, under a broiler, or in a frying pan with some oil or cooking spray.
  7. Assemble the sandwiches: Spread the avocado mixture on one slice of bread, add your choice of sandwich toppings such as lettuce, cucumber, tomato slices, or pickles, then a generous portion of the vegan egg salad. Top with the remaining bread slice. Repeat for remaining sandwiches. Serve immediately with pickles on the side if desired.

Notes

  • Pressing tofu: Pressing the tofu is essential to remove excess moisture, which ensures a better texture that mimics chopped eggs.
  • Kala namak: This Indian black salt has a sulfurous, egg-like flavor that is key to replicating egg salad taste in this recipe.
  • Storage: Store any leftover tofu salad separately in an airtight container in the refrigerator; it will keep well for 5 to 6 days.
  • Variations: Feel free to swap out relish types or add other fresh herbs like parsley for a personalized touch.
  • Avocado spread: Optional but adds creaminess and extra flavor to the sandwich.

Keywords: vegan egg salad, tofu egg salad, vegan sandwich, dairy-free egg salad, plant-based sandwich filling

Find it online: https://reemcook.com/vegan-egg-salad-sandwiches-with-avocado-spread-recipe/