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VEGAN EGG SALAD SANDWICH

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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: 

  1. Heat the olive oil in a skillet over a medium heat. Add chopped onion and fry for 3-5 minutes. 
  2. Add crumbled tofu and spices. Cook, stirring frequently for 3-5 minutes. 
  3. Add coconut milk and cook for 5 additional minutes ( water should be overrated and the mixture should become soft and fluffy). 
  4. Let cool completely before the next steps. 

To make the salad: 

  1. Chop spinach and to a mixing bowl. 
  2. Add mango chutney and tofu scramble. 
  3. 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: 

Watermelon Salsa 

Tuna Sushi 

Vegan Focaccia 

Mushroom Risotto 

vegan egg salad sandwich
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VEGAN EGG SALAD SANDWICH

This fragrant Vegan Egg Salad sandwich combines tofu egg scramble, spinach and homemade mango chutney. 
Course Appetizer
Cuisine American
Keyword vegan egg salad sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 231kcal
Author Plant-basedRecipes

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
US Customary - Metric

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

Calories: 231kcal | Carbohydrates: 33g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 232mg | Potassium: 97mg | Fiber: 2g | Sugar: 21g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 2mg

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