Even though it seems like summer will never get here (we had snow again last weekend), I’m ready to switch from heavy winter foods to some summer favorites. And one of my favorite summer sandwiches is egg salad. I’ve eaten a lot (loads) of egg salad in my life. But now that I’m limiting, and trying to eliminate, my egg consumption, I need a substitute. I first came across this at a Whole Foods salad bar and have been a fan ever since.
In order to keep this completely vegan, I use Vegenaise instead of egg-based mayo. I also like to go a bit overboard with the yellow mustard. To add a little twist, I spread on a thick layer of sun-dried tomatoes that’s been run through the food processor. It really adds a nice depth of flavor so I encourage you to give it a try.
Ingredients
1 package extra firm tofu – small dice
½ red bell pepper – small dice
2 green onions – thinly sliced
2-3 tbsp. parsley – finely chopped
baby arugula
½ cup sun-dried tomatoes – packed in oil
Dressing
1/3 cup Vegenaise (or mayo for vegetarians)
¼ cup yellow mustard (or as much/little as you like)
Directions
- In a small bowl, combine Vegenaise and mustard for the dressing.
- Place tofu, red pepper, green onions and parsley in a mixing bowl. Add in the dressing and mix thoroughly. Salt to taste.
- Place sun-dried tomatoes and a pinch of salt in a small food processor and blend until it forms a thick spread (or finely chop).
- Spread the sun-dried tomatoes on bread. Place as much arugula on the bread as desired. Cover arugula with No-Egg Salad. Enjoy!
cheri says
Amy, This is just an amazing recipe, if I didn’t know any better I’d think it was egg salad. Have to make this!
Amy says
Thanks, Cheri!
Annie says
Sandwich perfection!
Amy says
Thanks, Annie!
Ahila says
That’s a delicious looking sandwich that I must try out one day soon. Thanks for sharing it at the virtual vegan potluck!
Amy says
Thanks, Ahila! See you at the potluck!
Chitra Jagadish says
Simplicity at its best and finest! I totally love this….
Amy says
Thanks so much, Chitra!