a fun twist on green eggs and ham, this green “egg” salad & ham is easy to make and completely vegan! filled with kale, zucchini, cucumber, green onion, beans, and tofu it is not only delicious but super nutritious. paired with vegan prosciutto and served on sourdough bread.
We have come to the final recipe in the eat your greens series. I wanted to do something fun and this green “egg” salad & ham was just that! Of course we all know the classic green eggs and ham and I wanted to my spin on it. Originally, this was going to be a breakfast sandwich but then I decided to make it an “egg” salad so it was easier to make. This recipe is great because it is no cook and perfect for keeping in the fridge to pick on during the week.
Vegan “Egg” Salad
This isn’t the first vegan “egg” salad to hit the blog. I put out a vegan “egg” salad recipe last summer and it was such a hit. You all really enjoyed it and so many people made it. Just like that recipe this one uses tofu to replace the egg. A medium firm or firm tofu works best for this. All you need to do is break it apart with your hands.
The “Ham”
Of course this recipe doesn’t use any real ham. I figured to keep it easier using a vegan store bought ham would be a good choice here. My favorite brand is Mia Green Food, they have a vegan prosciutto that works perfectly here. There are of course other brand and companies that make vegan sliced hams. You can check out the one from Tofurky, Yves, or Lightlife. Another alternative would be to make your own vegan ham but that is a bit time consuming.
Check Out the Other Recipes from Eat Your Greens
Green “Egg” Salad & Ham FAQ
- How long will the “egg” salad last? Up to 4 days in a container in the fridge.
- Can I swap out the kale? Definitely, the kale does this give a very earthy taste so if you don’t like that then you can use spinach.
- Can I make this without vegan mayo? If you want to add in more cannellini beans and 1 tablespoon of tahini that could work.
- Best ways to enjoy the vegan green “egg” salad? Of course the open faced sandwich is a delicious way to enjoy it, but you can put this green “egg” salad in wraps, scoop it with crackers or put it in lettuce cups.
- Can I make this without tofu? You could substitute in chickpeas.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Green “Egg” Salad & Ham
Equipment
Ingredients
Green “Egg” Salad
- 1 zucchini (about 7 ounces/200g), quartered
- 2 cups (85g) kale
- ½ cup (122g) cannellini beans
- 2 tablespoons (30g) vegan pesto
- 3 tablespoons (42g) vegan mayonnaise
- 2 tablespoons (30ml) nondairy milk, unsweetened and unflavored
- 1 (14 ounce/397g) package firm tofu
- ½ English cucumber (about 3.5 ounces/100g), finely chopped
- 2 to 3 green onions chopped
- Salt and pepper to taste
Sandwiches
- 6 slices sourdough bread
- 24 slices vegan ham
- Microgreens for garnish
Instructions
- In a blender combine the zucchini, kale, beans, vegan pesto, vegan mayonnaise, nondairy milk, and add a bit of salt. Blend until smooth. Taste and add more salt to your preference.
- Break up the tofu with your hands into a large bowl. You do not need to press the tofu. Break into small pieces resembling the pieces of egg whites in egg salad.
- Pour the green sauce over and add in the cucumber, green onion, and some salt and pepper. Mix until well combined.
- Taste and adjust any seasonings to your preference. Feel free to of course add in any additional veggies or herbs you may like.
- You can enjoy it now or refrigerate it until ready to eat.
- Scoop some onto a piece of bread, top with the vegan ham and some microgreens and enjoy.
Video
Notes
- You can either use homemade vegan pesto or I like store bought from Trader Joe’s.
- Add in ideas: chopped celery, chopped green onion, chopped jalapeño, dill, cilantro, basil, or chives.
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
Leave a Reply