Vegan Egg Salad
This vegan egg salad sandwich recipe is a high protein filling plant-based meal! This vegetarian lunch or dinner is high in protein & fiber. This simple breakfast sandwich is made with plant based egg salad, fresh sprouts, your favorite sandwich bread - and is ready in 10 minutes!
This sandwich makes a great filling vegan lunch idea. Serve as a filling for sandwiches, on top of salads, or even as a dip for fresh cut vegetables or crackers!
Ingredients
- 1 12 ounce package silken tofu
- 2 celery stalks finely diced
- 1/4 cup bell pepper chopped
- 2 dill pickle spears chopped
- 1 tablespoon vegan mayo
- 1 teaspoon yellow mustard
- 1 teaspoon onion powder
- 1 tablespoon fresh dill
- 1/2 teaspoon Black Pepper
- Sea Salt to taste
Instructions
- In a large mixing bowl, crumble the tofu. Add the celery, bell pepper, pickles, mayo, mustard, onion powder, dill, and ground pepper to the bowl. Mix really well to combine, mashing the mixture with a fork.
- Taste and adjust seasoning as needed- if you want salt, now is the time to add (I found it doesn’t need salt and was just as good on its own!)
- Serve on sandwich bread, with crackers, as a crudité dip, or add a scoop to the top of a salad.
Notes
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Calories: 175kcalCarbohydrates: 15gProtein: 24gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 40mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 311IUVitamin C: 12mgCalcium: 32mgIron: 1mg
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