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Curried Eggless Egg Salad Sandwiches

Ease of Preparation: Easy

Preparation Time: 10-15 min
plus 1 hr refrigeration

Servings: approx. 6 sandwiches (1 per serving)

Recipe By: Susan C. Daffron and James H. Byrd

From:  Vegan Success: Scrumptious, Healthy Vegan Recipes for Busy People
Used with permission of Logical Expressions, Inc.

Other Dressings & Dips
Other Vegetarian Main Dishes

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Curried Eggless Egg Salad Sandwiches

This savory, addictive, high protein sandwich filling is perfect for lunchboxes. You can use it to fill pitas, flour tortillas, or split sprouted grain buns. Vary the amount of raw vegetables to suit your taste. We like a lot of veggies, but if you want a more traditional consistency, cut back on the veggies by about half.

12 ounces extra firm tofu, drained and mashed
1/2 cup vegan mayonnaise
1/4 cup pickle relish, drained
1/2  medium sweet onion, minced or 1 teaspoon onion powder
2  stalks celery, chopped fine
2  carrots, chopped very fine or shredded
1/2  medium green or red pepper, seeded and chopped very fine
1 tablespoon yellow curry powder
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon sweet paprika
pinch  cayenne pepper
12  slices bread, your choice (our favorite is sourdough)
Put everything except the bread in a big bowl, mix thoroughly, and refrigerate about an hour before filling sandwiches.
Nutrition Facts
As prepared, each serving contains 590 calories, 20g total fat, 15mg cholesterol, 1460mg sodium, 82g total carbohydrate and 21g protein.

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