This recipe is a great plant-based alternative to a standard egg salad sandwich. It’s packed with protein and tastes insanely delicious! Such a classic. I remember having egg Sammie for lunch almost every day during my uni days (over 10 years ago, OMG! time flies doesn't it?). No more missing out! This vegan version is flavorful and easy to make. Let me know in the comments below if there is any dish you miss, and would like me to veganize it for you! I will be more than happy to! 💚
Ingredients:
½ block of natural tofu (I used @tonzu.nz)
1 cup of cooked chickpeas
¼ cup of celery, diced
½ red onion, diced
2 Tbsp vegan aioli
½ Tbsp Dijon mustard
1 tsp of lemon juice
½ tsp salt
¼ tsp of turmeric
¼ tsp pepper
+
Bread (I used Digestive Superseeds @vogelsnz)
Sliced tomato
Vegan cheese (I used Mozzarella @angelfoodcheese )
Microgreens @mamakalisfarm
Instructions:
Prepare the ingredients, dice the onion and celery.
In a medium bowl, place the tofu and mash it using a fork, add chickpeas and mash them as well.
Add diced onion and celery and mix well. Incorporate aioli, Dijon mustrard, lemon juice, salt, turmeric, and pepper.
Assemble the sandwich, toast the bread, spread vegan egg salad over the bread slice, place tomato slices, vegan cheese, microgreens and cover with the remaining slice of bread.
Enjoy! 😊
Notes: Store the vegan egg salad in an airtight container or a jar in the fridge for up to 5 days.
