5-Minute Eggless Egg Salad Sandwiches (That Even the Kids Will Love!)
5-minute, protein-packed eggless egg salad sandwiches . Made with local SoyKei brand tofu from Quebec, they’re a total game-changer for school lunches and summer picnics. Kid-approved, plant-powered, and ready in no time!
Ingredients
- 1 400g package extra firm tofu Soykei or alternative brand
- 1 500g package of silken tofu –Soykei or alternative brand
- 3 green onions finely chopped
- ⅛ cup fresh parsley minced
- ¼ cup vegan mayo
- 1.5 tablespoons dijon
- 1 to 1.5 teaspoons of black salt kala namak
- ¼ teaspoon turmeric
- Salt & pepper to taste
Instructions
Make the eggless egg salad
- Crumble both tofu packages into a bowl, keeping some different chunky sizes. Add remaining ingredients. Mix and taste; then add salt and pepper to your liking.
- Make the sandwiches
- Butter up your favourite fluffy sandwich bread with butter or mayo. Scoop a generous spoonful of the eggless egg salad onto the bread. Top with the second slice of bread. Slice and serve!
- Pro tip: Keep the salad in the centre of the bread and it will spread when you slice it the sandwich rather than spill over the edges.
Notes
This recipe can make up to 12 sandwiches but you can also use the egg salad for lettuce wraps or to top a salad. This mixture is also great in wraps, pitas, or even as a dip with crackers or veggie sticks.