If you’re looking for a fresh meatless sandwich idea for summer, these vegan avocado egg salad lettuce wraps are seriously good. They’re creamy, smoky, crunchy, high protein, and honestly one of my new favorite vegetarian sandwich ideas for hot weather lunches.
Why You’ll Love This Recipe
- Easy to make
- High protein and filling
- Great for hot weather lunches
- Creamy, crunchy, smoky, and fresh
- Works as a lettuce wrap OR sandwich
- Perfect for picnics or meal prep lunches
Creamy Avocado Tofu "Egg Salad"
This surprisingly addictive salad is perfect for a quick lunch or a family
picnic. I use it in a wrap, on a sandwich or just out of the bowl. So rich and creamy from the avocado!
Ingredients
- ½ large avocado, peeled, pitted, and diced
- 1 cup scrambled tofu (see recipe)
- 1 to 2 tablespoons sweet onion, finely chopped
- 1 to 2 tablespoons sweet celery, finely chopped
- 1 tablespoon plant-based mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoon lemon juice
- Salt, to taste
Instructions
- Combine the avocado and scrambled tofu in a medium bowl.
- Add the onion, celery, plant-based mayonnaise, pickle relish, and lemon juice.
- Mix gently until combined but still slightly chunky.
- Season with salt to taste.
- Serve immediately, or chill for 30 minutes before serving for the best flavor.
Notes
Tip: You can easily double this recipe for a picnic or family gathering.
Option: Serve this salad in sandwiches, lettuce wraps, or scooped onto crackers.
Now & Later: Store leftovers in an airtight container in the
refrigerator for up to 1 day. Press plastic wrap directly onto the surface to
help prevent browning.
