Healthy Vegan Egg Salad

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted for only whole foods plant-based ingredients.

Course Breakfast, Salad, Side Dish

Cuisine American, Dairy-free, Egg-free, Gluten-free, Grain-free, Vegan, Vegetarian

Keyword egg salad sandwich, tofu egg salad, vegan egg salad

Prep Time 5 minutes

Total Time 15 minutes

Servings people

Calories 174kcal

Author My Pure Plants

Equipment

Ingredients

10.5 oz Firm tofu
½ cup Cashew nuts
1 Onion (small)
¼ cup Dairy-free milk (homemade cashew milk)
1 tsp Nutritional yeast
½ tsp Turmeric
½ tsp Black salt
½ tsp Garlic powder
½ tsp Lemon juice (freshly squeezed)
1 tsp Mustard
1 Spring onion or chives optional

US Customary - Metric

Instructions

Prepare ingredients

Soak cashews overnight or for 5-10 minutes in boiling hot water.
Peel and chop a small onion.
Squeeze some lemon juice.
Unpack and drain your tofu. Press tofu for 10 minutes to get rid of any excess water. Finally, cut your tofu into cubes.

Make a creamy dressing

Take a tight but tall container and add the soaked cashews, the nutritional yeast, the dairy-free milk, the chopped onion, the nutritional yeast, the fresh lemon juice, the mustard, and the spices and blend them with a hand blender until smooth and creamy.

Make vegan egg salad

When your dressing is ready, mix it gently with the tofu cubes. Add your favorite toppings and flavors (see recommendation in Notes).
Take two slices of bread. Place lettuce or leafy greens on one of the slices. Then spread the egg salad evenly on it. Top it again with lettuce or leafy greens. Then cover it up with the other slice. Enjoy!

Video

Notes

Flavors and Toppings

spring onion or chives
fresh dill or fresh parsley
diced avocado
chopped celery
finely grated horseradish
chopped pickles
chopped olives
shaved carrots
hot sauce

FAQs and Substitutions

Why do you need to soak cashews?

First, it breaks down the phytic acid and enhances nutrient absorption for better digestion. Second, easier to blend and work with. If you have a high power blender, you only need like 5 minutes in hot water to soften them up a bit. - source

Can you use roasted and/or salted cashews?

Yes and yes. Roasted cashew tastes awesome. If you have only salted cashews on hand, no worries wash the salt off with a sieve and strainer and you are good to go.

How to store tofu egg salad?

You can easily store it in the fridge in an airtight container for a week without any problem.

Can you freeze vegan egg salad?

Yes, you can. We recommend that you freeze them in smaller batches, so it can be easily thawed.

Nutrition