Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (38)
Vegan Egg Salad
NUTRITION · PER SERVING15M COOK
CAL 18%·PRO 30%
CARBS 29G33% OF CAL
5G FIBER21G OTHER3G TOTAL SUGAR
FAT 21G52% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A briny, tangy vegan egg salad made with tofu, capers, and dill, served as a sandwich. Just as good as the traditional version with all the flavor.
mainamericansandwichtofudairy freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ¼ cup vegan mayonnaise
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon capers
- 1 teaspoon fresh lemon juice
- 1 small garlic clove (minced)
- ¼ teaspoon turmeric
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 7.5 ounces extra-firm tofu (cut into ¼-inch cubes)
- Pinches of celery seed
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 6 slices of whole-grain sandwich bread
- Watercress or spring greens (optional)
- Pickled red onion ( optional)
- Radish slices (optional)
At a glance
PER SERVING · TIME 15M
CAL 18%·PRO 30%
CARBS 29G33% OF CAL
5G FIBER21G OTHER3G TOTAL SUGAR
FAT 21G52% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 509mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 276mg
- Calcium
- 315mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 509MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.