Full disclosure: I hated egg salad sandwiches when I was a kid. Something about the creaminess of it combined with flavour but it was burned into my brain as something “gross”. Now I’m an adult and have gotten more adventurous with my food so I wanted to figure out how to make an eggless salad sandwich! Spoiler alert: I LOVE it now! This recipe is fast, delicious, and will remind you of those sandwiches you loved as a kid.
This was a big crowd pleasure with the kids in my house. What’s great about this is that you can serve it however you like and in whatever portions you want. Seems to me that this amount would make at least 4 heaping sandwiches, but you could put this inside of a wrap or on a salad bowl as well. Keep in mind that the nutritional information below doesn’t include anything but the salad itself, so if you’re adding bread, etc… you’ll have to figure that out yourself.
The secret ingredient her his black salt, otherwise known as Kala Namak. It’s what gives it the ‘eggy taste’, and it’s pretty darn accurate if you ask me. You can find it in well stocked grocery stores. If you can’t find it, it’s not the end of the world - just enjoy the rest of the delicious ingredients! And while that black salt is big on the flavour of this dish, the other flavour element that I think is essential to this is the pickles. They give it a really nice texture and tang.
This would go great with any of my soups on the website if you’re extra hungry. Or eat it all on it’s own. You can double or triple this batch and keep it in the fridge for at least a week, if it lasts that long. Now that you know how to make an eggless salad sandwich you can smash it into your face anytime you want!
Let me show you how to make an eggless salad sandwich, a vegan whole food plant-based version of your childhood favourite!
Drain your tofu and press it in either a tofu press, or wrap in paper towel (or better a dishtowel) and press between two heavy books for about 15-30 minutes. Soak the cashews in boiling water for the same amount of time.
While that’s happening make the sauce by draining the cashews and adding them to a small hand blender, along with the rest of your ingredients. Let it mix till it’s nice and creamy. Set it aside for a second.
Crumble the tofu up with your hands to small pieces inside a large bowl. Add the celery and pickles along with the sauce to the tofu and stir until well combined. Put a heaping amount onto the vessel of your choice: whole wheat bread, a bagel, a salad, the options are endless! I like to add some lettuce and tomato to sandwich for some extra freshness and crunch. Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you're making a big batch of this for leftovers for later consider adding the kala namak just before eating to maximize the effect of it's flavour.
