Authentic vegan Egg Salad (wfpb)

Authentic vegan Egg Salad (wfpb)

Did you like to eat egg salad before you changed your diet? I created a creamy egg salad that is full of flavor. This eggless egg salad is conjured up with tofu and palm hearts.

Thanks to the black salt also known as Kala Namak, this egg salad is not just satisfying with its texture, but also with its taste. Prepare a delicious sandwich with the vegan egg salad as a quick lunch or breakfast.

Course Salad

Cuisine American

Keyword bread, easy, meal prep, plantbased lunch, quick, sandwich, toast, vegan egg salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 445kcal

Author Jasmin

Equipment

High Speed Blender

Ingredients

For the vegan egg salad:

½ pack of medium-firm tofu roughly chopped
1 can of palm heart or two cups of super-soft cooked shell pasta chopped
1 shallot chopped super fine

Dressing:

3 tablespoon 35 g cashew nuts, raw and soaked
4 tablespoon 60 ml water
2 tablespoon nutritional yeast
1½ teaspoon Dijon mustard
¾ teaspoon kala namak
¾ teaspoon celery salt or celery powder
½ teaspoon turmeric
2 tablespoon apple cider vinegar
Sea Salt and pepper to taste optional

For sandwiches:

8 slices of bread gluten-free if desired
4 lettuce leaves
Pepper to taste
2 tablespoon finely chopped chives

Instructions

You start by soaking the raw cashews in water. In the meantime, chop the tofu and palm hearts (or noodles).
Finely chop the shallots and place the tofu, palm hearts and shallots in a bowl.
Now blend all the ingredients for the dressing in a high speed blender and season the sauce.
Stir the sauce into the tofu mixture. And let it sit for a moment to absorb the full taste. I like to put the salad in the fridge for about 30 minutes. And then season the egg salad again.
For the sandwich: Top a slice of bread with lettuce leaves and put the vegan egg salad on it. And put another bread slice on it; your sandwich is ready. You can also put tomatoes or other vegetables on it.

Nutrition