These Creamy Vegan Egg Salad Party Sandwiches look and taste so much like the real deal, no one will ever notice if you just drop them on the table without saying a word…
Egg Salad Sandwiches. They are such a great classic at parties, are they not? I mean, who doesn’t LOVE egg salad sandwiches? Unfortunately, for us vegans, they are yet another one of those things that are totally off limits. But, vegans rejoice, there actually exists a more than decent vegan option! This tofu version tastes and looks so much like the real deal, it’s almost scary. I actually made those to take to a party last week and they were a total hit!
Now, I like my egg salad on the creamy side, especially when making party sandwiches — it just holds so much better! — but if you preferred your egg salad to be a little bit less creamy and have a little bit more chunks in it, you could totally play with the ratio of creamed to chopped tofu. I process about half the tofu and keep the other half as chunks, but you could totally do 1/3 creamed 2/3 chunks, for instance. Just play with it until you find your own optimal balance.
1 – 14oz block medium-firm tofu
1/4 cup chickpeas, canned or cooked
1/2 cup vegan mayonnaise
1 tbsp yellow mustard
1 tbsp green olive brine
1 tsp Kala Namak , (aka black salt)*
1/2 tsp ground black pepper
1/8 tsp smoked paprika
1/8 tsp turmeric
3 tbsp finely chopped green olives
3 tbsp chopped fresh chives
To make the sandwiches
8 slices of bread
Micro greens or chopped fresh chives, to garnish
Pat the tofu dry with paper towels; slice the block into thin strips and then chop it into tiny little pieces.
Place about half the finely chopped tofu into a medium bowl and put the rest of it into the bowl of a small food processor, along with the chickpeas.
In a separate bowl, combine the vegan mayo, yellow mustard, olive brine, Kala Namak, black pepper, smoked paprika and turmeric. Whisk until well combined and pour about half of this dressing into the food processor, with the chopped tofu and chickpeas.
Process until really smooth and creamy, about 30 seconds to a minute, then add this mixture to the bowl with the finely chopped tofu.
Add the rest of the dressing, as well as the chopped olives and fresh chives and mix delicately until fully incorporated.
Lay 4 slices of bread on a work surface and divide the egg salad equally between them. Spread evenly all the way to the end, garnish with micro greens or chopped chives if desired and cover with another slice of bread.
Cut each sandwich into 4 triangles and serve.
You can make the sandwiches up to a full day ahead of time; just be sure to keep them in the refrigerator in an airtight container until ready to serve.