Who needs eggs when this eggless version tastes so creamy and delicious? Mere minutes are all you need to transform firm organic tofu into a flavourful, creamy rival of the classic. Simply mash and mix tofu with turmeric, green onions, and a little vegan mayo, and serve this vegan egg salad on your favourite Little Northern Bakehouse gluten-free bread, topped with sprouts or sliced cucumber for a simply superb protein-packed sandwich!
Double or triple the batch to turn this two-sandwich recipe into a week of easy make ahead lunches for you and your family.
- Drain the tofu and crumble or mash gently with a fork in a small mixing bowl. Mix in green onion, turmeric, mayo, salt and pepper, and stir until creamy.
- Divide the vegan egg salad filling between the two gluten-free sandwiches and top with your favourite veggies like cucumber slices and sprouts! (Sliced radishes are tasty, too!)
- Share and enjoy!
Like this easy plant-based, gluten-free take on a classic recipe? Get more like it delivered fresh to your inbox—scroll down to sign up for the Little Northern Bakehouse newsletter. And follow us on Instagram, Pinterest, and Facebook, too!