Vegan Egg Salad
My brother decided to go vegan a while back. We are adventurous and carnivorous eaters, so it becomes a bit of a challenge to feed him when he visits. We've decided to explore some recipes in advance of his next trip out, and we are starting with lunch.
We were talking about what to make for lunch the other day, and we settled on egg salad sandwiches....but we were low on eggs. We did have some left-over tofu and garbanzo beans, so we decided to experiment with it a bit.
We were both surprised by how well it turned out, and how delicious it was for a completely plant-based meal. When I plugged the recipe in for nutritional info, I was impressed with the protein content too! This is definitely a recipe to try if you're plant-based, or just want a new spin on an old classic.
And now for the recipe!
8oz Medium firm tofu (firm would also work, but medium was just right)
1 can garbanzo beans
Juice of 1 lemon
1 green onion
1/4 cup vegan mayo
1 Tbsp dijon mustard of your choice
Salt and pepper to taste (we used 3 grinder twists of pepper and 2 pinches of salt)
8 Slices of toasted sourdough bread
8 butter lettuce leaves
Chop the tofu into small cubes and set aside. Tyson liked the 1/2" cubes in this recipe, but I would have liked it a little finer. So, the size will be dependent on your preference.
Finely chop the pickle and green onion then set aside.
In the Food processor (you could also use a blender if you don;t have a food processor). Combine garbanzo beans, mayo, mustard, lemon juice and salt and pepper to taste. Blend or process until smooth.
Transfer garbanzo mixture to a bowl and fold in the pickle, green onion and tofu until evenly coated.
Toast some bread, lay down a couple leaves of lettuce on the bottom piece, spread some 'egg' salad over it, top with sprouts and a top bread. Serve with pickles and enjoy!
Salad only - Serving size: 1/4 recipe
Calories: 286 per serving (salad only)
Total Fat 14.5g
Sat Fat 1.9g
Total Carbs 27.3g