Green "Egg" Salad & Ham
A fun twist on green eggs and ham, this green "egg" salad & ham. This easy no-cook recipe is completely vegan! Filled with kale, zucchini, cucumber, green onion, beans, and tofu.
Equipment
- Blender
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.
Tried this recipe?Let us know how it was!