This fragrant Vegan Egg Salad sandwich combines tofu egg scramble, spinach and homemade mango chutney.
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VEGAN EGG SALAD INGREDIENTS
Tofu egg scramble: firm tofu, olive oil, onion, coconut milk and spices (turmeric, vegetable broth powder, pepper and smoked paprika)
Spinach
Mango Chutney: recipe could be found here
HOW TO MAKE VEGAN EGG SALAD SANDWICH
To make tofu egg scramble:
- Heat the olive oil in a skillet over a medium heat. Add chopped onion and fry for 3-5 minutes.
- Add crumbled tofu and spices. Cook, stirring frequently for 3-5 minutes.
- Add coconut milk and cook for 5 additional minutes ( water should be overrated and the mixture should become soft and fluffy).
- Let cool completely before the next steps.
To make the salad:
- Chop spinach and to a mixing bowl.
- Add mango chutney and tofu scramble.
- Season with salt and pepper to taste.
I hope you will love these Vegan Egg Salad Sandwich recipe because it’s:
Quick and easy
and absolutely delicious!
Other recipe to try:
VEGAN EGG SALAD SANDWICH
Ingredients
Tofu scramble
- 1 package firm tofu (300g)
- 1/4 bulb onion (1 tbsp olive oil for frying)
- 3 tbsp coconut milk
- 1 tsp turmeric
- 1 tsp vegetable broth powder
- 1 pinch smoked paprika
- 1 pinch pepper
Egg Salad
- 1/2 cup spinach
- 1/2 cup mango chutney
Instructions
Tofu Scramble
- Heat the olive oil in a skillet over a medium heat. Add chopped onion and fry for 3-5 minutes. Add crumbled tofu and spices. Cook, stirring frequently for 3-5 minutes. Add coconut milk and cook for 5 additional minutes ( water should be overrated and the mixture should become soft and fluffy). Let cool completely before the next steps.
Salad
- Chop spinach and to a mixing bowl. Add mango chutney and tofu scramble. Season with salt and pepper to taste.
Nutrition
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