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 4 people
Calories 174kcal
Author My Pure Plants

Equipment
Immersion hand blender with 20 fl oz container
Simple tofu press
TofuBud (pressing tofu in 15 minutes)

Ingredients
10.5 oz Firm tofu -> gluten-free tofu brands
1/2 cup Cashew nuts
1 Onion (small)
1/4 cup Dairy-free milk (homemade cashew milk)
1 tsp Nutritional yeast
1/2 tsp Turmeric
1/2 tsp Black salt
1/2 tsp Garlic powder
1/2 tsp Lemon juice (freshly squeezed)
1 tsp Mustard
1 Spring onion or chives optional

Instructions
Prepare ingredients
1. Soak cashews overnight or for 5-10 minutes in boiling hot water.
2. Peel and chop a small onion.
:
 3. Squeeze some lemon juice.
4. 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

1. 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

1. When your dressing is ready, mix it gently with the tofu cubes. Add your favorite toppings
and flavors (see recommendation in Notes).
2. 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!

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
Serving: 1serving | Calories: 174kcal | Carbohydrates: 10g | Protein: 11g | Fat: 11g | Saturated Fat:
2g | Sodium: 319mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 3mg |
Calcium: 126mg | Iron: 2mg
: