Creamy Vegan Egg Salad Party Sandwiches
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.
The first thing you want to do it pat your block of tofu dry with paper towels or better yet, a clean dish towel; no need to actually press the tofu or anything; just pat it good and dry to remove excess water, that’s it.
I find that a tofu of medium firmness works best for this project, but firm tofu would also do the trick if that’s all you had. Avoid extra-firm tofu though, as it is too crumbly and won’t turn into a creamy paste for you.
Once your tofu has been patted dry, slice the block into long thin strips…
Then, chop those long thin strips into all kinds of irregular, tiny little pieces.
Place about half of the finely chopped tofu into a medium-sized mixing bowl and put the rest into the bowl of a small food processor, along with the chickpeas. You can use cooked or canned chickpeas, it doesn’t make any difference. But if you have to open up a can of chickpeas to make a batch of vegan mayonnaise, might as well grab some from there.
In a separate bowl, combine the vegan mayo, yellow mustard, olive brine, Kala Namak, black pepper, smoked paprika and turmeric.
About that Kala Namak; if you’re not familiar with it, it’s a Himalayan rock salt — commonly known as black salt (even though it’s actually pink…) — that has a very strong sulfur-like flavor to it, which tastes almost exactly like hard-boiled eggs. So if you want your Vegan Egg Salad to taste like the real deal, then you must absolutely, imperatively use black salt in this recipe.
Also note that Kala Namak doesn’t taste quite as salty as regular table salt, so if you are going to use regular salt, you will want to adjust the amount, to suit your own taste.
Give the dressing a good whisking until all the ingredients are fully combined and it’s all nice and creamy, then pour about half of it into the food processor, with the chopped tofu and chickpeas.
Process until the mixture becomes really smooth and creamy, about 30 seconds to a minute,
Then, add this creamy tofu mixture to the bowl where you put the finely chopped tofu before. To that, add the rest of the dressing, as well as the chopped olives and fresh chives.
Mix delicately with a spoon or rubber spatula until all the ingredients are fully incorporated.
Alright… I’m sure you all know how to make sandwiches, but for the sake of finishing our project, let’s keep going. Hey, it’s party sandwiches, we’re making, not just egg salad!
When your egg salad is ready, lay 4 slices of bread on a work surface and divide the egg salad equally between them. Spread that egg salad evenly all the way to the edges…
Garnish your egg salad with a little pinch of micro greens or chopped chives, if desired, and then cover with another slice of bread.
Now cut each sandwich into 4 triangles and arrange them nicely on a plate or tray and serve.
You can also make your sandwiches up to a full day ahead; — nope, no soggy bread here, promise! — just be sure to keep them in the refrigerator in an airtight container until ready to serve.
And if you want to be all fancy shmancy, sprinkle a little bit more of those chopped chives over your finished sandwiches. Look how pretty for the party!
Vegan Creamy Egg Salad Party Sandwiches
- 1 – 14oz block medium-firm tofu
- 1/4 cup chickpeas, canned or cooked
- 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.