10-Minute Vegan Egg Mayo Sandwich

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This 10-Minute Vegan Egg Mayo Sandwich is even easier to make than a traditional egg salad! It takes just 10 minutes to whip up and only 7 ingredients are needed.

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Prep Time 10

Total Time 10

Course Breakfast, Main Course

Cuisine American

Servings

Calories 238 kcal

Ingredients

For the vegan egg salad:
1 block 454g medium-firm tofu, drained and patted dry
6 tablespoons vegan mayonnaise
2 tablespoon nutritional yeast
2 teaspoon yellow mustard
2 green onions chopped
3/4 teaspoon black salt
1/4 teaspoon turmeric
1/4 black pepper
To make sandwiches:
8 slices bread gluten-free if preferred
4 lettuce leaves

Instructions

To make the vegan egg salad: chop the tofu into a small cube. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.

Notes

Nutrition is based on one serving of the vegan egg salad without bread and lettuce. One serving is 1/4th of the recipe.

This vegan Egg salad can be made ahead of time and stored covered in the fridge for 2 - 3 days. If it looks watery, just give it a gentle stir to reincorporate.

Nutrition

Serving: 1servingSodium: 590mgCalcium: 146mgVitamin C: 1mgVitamin A: 60IUSugar: 1gFiber: 2gPotassium: 93mgCalories: 238kcalSaturated Fat: 2gFat: 18.8gProtein: 12.1gCarbohydrates: 5.9gIron: 2mg

Keyword breakfast, creamy, easytomake, eggless, eggsandwich, eggy, vegan

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