“The No-Egg” Vegan Egg Sandwich [vegan] by The Flexitarian

The “No-Egg” Vegan Egg Sandwich

Published on January 13, 2016 | In | By
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    • Prep Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

The “No-Egg” Vegan Egg Sandwich … yes you have read this right, this is an egg sandwich without the eggs! This is one of my favourite lunch recipes. It is as good as (if not better) than the real thing! Perfect for work, school or picnics.

Inspired by tofu scramble, this recipe uses tofu, nutritional yeast, turmeric and vegan mayo to create a plant based version of the timeless classic.

This is a quick and delicious vegan recipe, perfect for lunchboxes. I love it with baby kale or salad leaves and some vegetable crisps. Chives also works perfectly here.

This recipe makes enough filling for 4 egg sandwiches. It will keep for a few days in the fridge in an airtight container. Delicious with pitta bread or bagels too!

Do you have a favourite sandwich filling? Make sure you share it in the comment box below.

 

The No Egg Egg Sandwich [vegan] by The Flexitarian
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Ingredients

  • 340g extra firm tofu [12 oz]
  • 2 garlic cloves (crushed)
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1 tsp nutritional yeast
  • 5 Tbsp (vegan) mayo
  • 2 tsp Dijon mustard
  • 2 generous Tbsp chopped chives
  • salt & pepper
  • bread slices
  • baby kale leaves, rocket or watercress

Instructions

  1. To make the filling, drain the tofu and press it to extract as much water as possible.
  2. Scramble it with your hands over a colander so that to remove additional excess liquid.
  3. Place scrambled tofu in a medium bowl. Add turmeric, nutritional yeast and paprika. Blend well.
  4. Add mayo, Dijon mustard, crushed garlic and chopped chives. Mix again. Season to taste.
  5. Toast some bread slices.
  6. Put some baby kale, rocket or watercress leaves on the bread. Topped with tofu filling. Add a few more salad leaves and finish sandwich with another piece of bread on top.

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