Vegan Egg Salad with Tofu
Vegan Egg Salad made with tofu and a creamy dijon mustard dressing is a simple and quick lunch that tastes like the real thing!
Servings: 4
Calories: 190kcal
Ingredients
- 1 block of firm tofu drained and pressed
- ½ cup raw cashews soaked and drained
- 1 white onion small
- ¼ cup aquafaba drained liquid from can of chickpeas
- ¼ cup water
- 1 tablespoon lemon juice
- 1 tbsp dijon mustard
- 1 tablespoon white vinegar
- ¼ tsp salt
- ¼ teaspoon pepper
- ¼ teaspoon turmeric
- 1 cup fresh leaf spinach
- 8 slices whole wheat bread or other bread of choice
Instructions
- Soak the cashews. Place raw cashews in saucepan and cover with water. Bring to a boil. Reduce heat and simmer covered for 10 minutes. *Note: If you do not have a high speed blender you can instead grind your cashews using a coffee grinder. In this case you do not need to soak the cashews before grinding them.
- While cashews are simmering, press your tofu. Drain water from the tofu packaging. Fold two paper towels and place on a plate. Put tofu on top of paper towels, and then fold two additional paper towels to place on top of the tofu. The tofu block will be sandwiched between the layers of paper towels. Next place a heavy pan on top of the tofu block. Then add a few heavy cans from your pantry to place inside the pan. Allow tofu to press for 20 minutes. If you have a tofu press, you can use that instead of following these steps.
- While tofu is pressing, make the dressing. Drain cashews from boiling water. Add to high speed blender. Add lemon juice, white vinegar, dijon mustard, aquafaba, water, salt, pepper, and turmeric. Blend until smooth and cashew pieces are completely combined. If dressing is too thick add a tablespoon of water or aquafaba until you reach your desired consistency.
- Dice onion and chop pressed tofu. Remove tofu from press. Chop tofu into small pieces. To do this I but the tofu into thin slices, then flip so that the short side of the tofu block is on the cutting board and make thin slices going the other direction. Then chop into small cubes.
- Add chopped tofu to mixing bowl. Press a dry paper towel over top to soak up any remaining water. Add chopped onions, and pour dressing over top. Gently fold the dressing into the tofu. Careful not to stir too vigorously and break up the tofu chunks.
- Serve on two pieces of whole wheat bread or bread of choice. Top with spinach, lettuce, and/or tomatoes. Slice in half and enjoy! This recipe makes 4 whole sandwiches.
Video
Notes
Tips for this Making Vegan Egg Salad Sandwich:
- Be sure to press your tofu before chopping. This gives the tofu a nice firm texture. It also keeps your egg salad from becoming too watery. I recommend pressing your tofu for a minimum of 20 minutes.
- Boil or grind your cashews so that they blend easily. If you have a high-speed blender boil cashews for 10 minutes. If you do not have a high-speed blender use a coffee grinder to grind your cashews to a fine powder.
- To easily chop the tofu, cut into think strips along the wide side, flip and cut thin strips along the shorter/thinner side. Then dice into small cubes.
- If dressing is too thick when blended add an additional tablespoon of water or aquafaba until you reach your desired consistency.
- Keeps for up to 4 days in the refrigerator in an airtight container.
Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 3mg