The “No-Egg” Vegan Egg Sandwich

The “No-Egg” Vegan Egg Sandwich … yes you have read this right, this is an egg sandwich without the eggs!

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) 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 work 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” Vegan Egg Sandwich

The "No-Egg" Vegan Egg Sandwich … yes you have read this right, this is an egg sandwich without the eggs!

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Raw Recipes, Vegan Recipes

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Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Course Lunchbox, Sandwiches & Wraps

Cuisine English

Servings 4 people

Calories 317 kcal

Equipment

• mixing bowl

Ingredients

 

MetricUS Customary

 

1x2x3x

• 340 g extra firm tofu
• 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

 

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

Nutrition

Calories: 317kcalCarbohydrates: 31gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 474mgPotassium: 254mgFiber: 3gSugar: 4gVitamin A: 13IUVitamin C: 1mgCalcium: 106mgIron: 3mg

Keyword egg, sandwich

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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