Vegan Egg Salad Sandwich
This Vegan Egg Salad Sandwich is a classic comfort dish with a modern twist. With creamy textures, savory flavors, and packed with protein. Bonus: it comes in under 10 minutes!
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!
Nutrition
Serving: 1 ToastCalories: 265kcalCarbohydrates: 38gProtein: 18gFat: 4gSodium: 960mgFiber: 2gSugar: 3gCalcium: 70mg
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