This Vegan Egg Salad Sandwich is about to take your lunch game to a whole new level. With creamy-velvety textures, savory flavors, and a good source of plant-based protein, this sandwich is an ode to classic comfort food with a modern twist.
The recipe is super simple and comes together in 10 minutes. So get ready to savor the goodness of this egg-citing creation. Let’s dive into the recipe and whip up a sandwich that’s as satisfying as a regular egg salad sandwich (minus the eggs).
Egg Salad Sandwich: A little history
The egg salad sandwich has a history that dates back to the late 19th century when sandwiches were gaining popularity. Originally a blend of hard-boiled eggs and simple ingredients, it evolved with the availability of mayonnaise in the 20th century. This classic quickly became a go-to option in cafes and kitchens.
Over time, regional variations emerged, adding herbs, spices, and veggies. In recent years, the rise of vegan diets has led to plant-based versions using tofu or chickpeas. Through its transformations, the egg salad sandwich remains a comfort food cherished for its versatility and ability to adapt to changing tastes and times.
Ingredients and Substitutes to make this Vegan Egg Salad Sandwich:
- Silken Tofu: Firm tofu, mashed chickpeas, or mashed white beans.
- Lime: Lemon juice or apple cider vinegar.
- Dijon Mustard: Yellow mustard or spicy brown mustard.
- Asafoetida: Onion powder or garlic powder.
- Cloves of Garlic: Garlic powder or minced garlic.
- Chili Peppers: Red pepper flakes or cayenne pepper.
- Turmeric: Curry powder or paprika (for color).
- Kala Namak (Black Salt): Regular salt or sea salt.
- Chives: Green onions or finely chopped red onion.
- Sourdough Bread: Whole wheat bread, multigrain bread, or your favorite bread variety.
Feel free to use these substitutes based on availability and dietary requirements. Just remember that while these substitutes can provide similar flavors and textures, they may alter the final taste of the dish slightly.
Storage details:
Short-Term: Enjoy within a few hours at room temperature, avoiding direct sunlight or heat.
Refrigeration: For freshness, assemble sandwiches without lettuce and tomato, wrap them in plastic or parchment, and store in an airtight container or bag in the refrigerator. Consume within 24 hours.
Freezing (Partial): Freeze egg salad mixture without lettuce and tomato in airtight containers or bags for up to 2-3 months. Thaw in the refrigerator and refresh flavors before assembling sandwiches.
By following these tips, you’ll keep your Vegan Egg Salad Sandwiches delicious and ready to enjoy.
This plant-based version proves that you don’t need eggs to create a creamy, flavorful salad that’s perfect for sandwiching between slices of whole-grain bread. So, the next time you’re in the mood for a hearty, satisfying lunch, remember to reach for this scrumptious vegan creation. Happy sandwiching!
Other sandwiches you can enjoy from the blog:
- Vegan Grilled Cheese Sandwich
- Vegan Tuna Sandwich
- Beans Masala Sandwich
- Tofu Masala Sandwich
- Vegan Yoghurt Toast – Spicy
Vegan Egg Salad Sandwich
Ingredients
- 1.5 blocks of silken tofu each block containing 15 oz or 400 g
- 1 wedge of lime
- 1 tsp Dijon mustard
- 1 tbsp oil
- ¼ tsp asafoetida
- 2-3 cloves of garlic sliced
- 2 chili peppers chopped
- ¼ tsp turmeric
- 2 tsp Kala namak or Black salt
- Chives chopped
- 2 slices of sourdough bread
- Lettuce leaves
Instructions
- Heat a tbsp of oil in a small pan.
- Add the asafoetida, garlic, and red chili peppers on medium heat. Once the garlic turns golden and looks cooked (we don’t want it to burn), add the turmeric powder and turn off the heat.
- In a blender jar, add half a block of silken tofu, mustard, a squeeze of lime juice and the tempering we just made (when cooled). Add a tsp or 2 of kala namak.
- Blend until smooth and transfer to a bowl. Now take a whole block of silken tofu and gently slice them in cubes.
- Add these silken tofu cubes to the large bowl with the base mix and gently fold it in.
- Toast the bread slices until they're perfectly golden and crunchy.
- Lay out the lettuce leaves, and optionally tomato slices, on four slices of bread.
- Spoon a generous amount of your homemade vegan egg salad onto each bread slice, spreading it evenly.
- Serve and enjoy! You can also make a close sandwich instead of an open one!
This was so so so good! Going to be on repeat!
OMG that’s amazing!!!!
Tastes just like the real deal. Thank you!
Thank you for sharing that! I’m so glad you liked it 😀