This vegan egg mayo sandwich or ‘no egg mayo’ uses just 6 ingredients and they’re all vegan staples! Perfect for lunch in a hurry or for prepping in advance for midweek lunches. It’s also great served with pasta, on jacket potatoes, as a salad or party of a vegan party food spread.
🌟 Why this recipe works
- So speedy – this vegan egg mayo sandwich could be the quickest recipe on our website! It takes just ten minutes to make, and there’s no cooking involved either. And if you're looking for more quick sandwiches for lunch, checkout these amazing vegan sandwiches.
- Two types of tofu – we found that using both silken tofu and firm tofu yields the best results. Both types of tofu together create a texture that’s not too firm and not too soft, it’s perfectly in between and replicates the texture of real egg mayo very closely.
- Kala Namak – the one thing you might not already have in the cupboard is kala namak (black salt). It's now a staple for us because it adds a great eggy flavour, so it’s perfect for recipes that replicate egg, like our Tofu Scramble.
- 6 ingredients – how hard can it be if there are only 6 ingredients? Just like this vegan coronation chicken recipe, they’re all cupboard staples and easy to find in the shops. We’ve included a link below for where to buy kala namak.
- So similar to egg mayo – if you didn’t know it was vegan egg mayo, you probably wouldn’t be able to tell! That’s because the ingredients used mimic egg so well. If you think it’s convincing too, let us know in the comments!
🍽 Equipment and Products Used
You’ll just need a medium to large mixing bowl, a fork and measuring spoons, to make sure everything is perfectly measured out to create the best flavour. Try this kala namak.
📋 Ingredient Notes
- Kala Namak – also known as Indian black salt or Himalayan black salt. It is a popular vegan ingredient that’s used to create an eggy flavour. It has a sulphurous smell which is also quite ‘eggy’ – perfect for creating a no egg mayo! There isn’t a replacement for this flavour if you don’t have it, and the end result will not be as good without it.
- Vegan Mayo – you can either buy or make your vegan mayo. We usually buy it because there are so many available now. We like Hellman’s because it is just like the non-vegan version. Other brands we recommend are Follow Your Heart and Rubies in the Rubble. If you want to make your own, try this vegan mayo recipe.
- Silken tofu – silken tofu is found at all major supermarkets and is a cupboard staple, so won’t be found in the fridge. It’s has a blancmange type of consistency and is quite wet. It combines well with the firm tofu to create a great egg-like consistency. If you only have silken tofu and not firm tofu, we wouldn’t recommend using only silken tofu to make this tofu egg mayo. It just won’t be the right consistency and would be too sloppy by itself.
- Firm tofu – found in most major supermarkets in the refrigerated section. Firm or extra firm is fine for this recipe. While we don’t recommend making this tofu egg sandwich with just silken tofu if you don’t have both, it would be ok to just use firm tofu. It’s not ideal but would do the trick, even if it’s not absolutely perfect!
- Turmeric powder – the small amount of turmeric powder is used for colouring alone. It doesn’t add a turmeric flavour and only helps the vegan egg mayo turn yellow.
Check out the recipe card at the bottom of this article for exact measurements.
🔪 Step-by-step Instructions
These instructions are an overview and go with the photos. For full measurements, instructions and recipe notes, head to the recipe card at the bottom of the page.
1. Crumble both types of tofu into a bowl and mix together. It’s easier to first crumble the firm tofu, either with your hands or a fork, and then mix in the silken tofu, which breaks down much more easily than firm tofu.
2. Add the turmeric powder, kala namak, nutritional yeast and vegan mayo.
3. Mix well with a fork, until it’s a pale yellow and there are no large lumps of tofu. The consistency should be like real egg mayo. Season with black pepper, and stir.
4. To make the sandwiches, optionally butter your bread with vegan butter, and spread a quarter of the tofu egg mayo into each sandwich. Sprinkle on the cress and close the sandwich with the other slice of bread. Other serving suggestions include with pasta, on a jacket potato or with salad.
👩🍳 Expert Tips
- Kala Namak alternative? For this recipe, there isn’t a kala namak alternative. We don’t use salt as seasoning when we use the kala namak as it adds saltiness and an eggy flavour. There isn’t anything else that adds an ‘eggy’ flavour but it will still taste good without it.
- Add cress – we definitely recommend serving this vegan egg mayo sandwich with cress! Egg and cress is a classic, and it’s great when done vegan too.
- Best vegan mayo – the best vegan mayo for this mix is Hellman’s, in our opinion. There are so many available now, it’s best to use your favourite. Some of the other brand’s that would work well include: Heinz, Follow Your Heart and Just.
- How to store – this vegan egg mayo will keep in the fridge for 5 days, as long as it’s covered up in a bowl or tupperware.
- Meal Prep – this vegan sandwich filler is great for meal prep. As it can stay in the fridge for 5 days, you can easily make enough for the whole week and then use it as needed.
- Vegan egg mayo pasta – if you’re not feeling a sarnie, mix it up with some pasta. Yum - so delicious!
Kala namak, (AKA Indian black salt Himalayan black salt) is a type of salt that contains an eggy flavour. The salt starts out as Himalayan pink salt, and is heated to very high heat and mixed with Indian spices, as well as harad fruit which contains sulfur. The sulfur is the ingredient that gives it the flavour. There are two main things to note – it's not usually black, more of a pink colour, and it smells pretty bad. Try not to let this put you off! Additionally, go careful with the amount you use. You can add more but you can't take it away! This ingredient has a powerful flavour, that's why we only use a quarter of a teaspoon in this recipe.
Yes, vegan mayo. Homemade or shop-bought, there are now loads on the market.
Definitely not! Tofu changes texture in the freezer, it loses lots of water, so we would not recommend trying this. Anyway, it’s so delicious, there probably won’t be any left for the freezer!
We’ve come across this question a lot. Tofu is perfectly safe to eat straight out of the packet. There’s nothing in tofu that needs to be cooked for it to be eaten. It’s just not often served this way! Once it has been made into this delicious sandwich filling, you wouldn’t even know it uses ‘raw’ tofu! If you'd like to find out more about tofu, check out this tofu guide.
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Vegan Egg Mayo Sandwich
- 150 g silken tofu
- 280 g firm tofu
- 2 tablespoon vegan mayo
- ¼ teaspoon kala namak
- 1 tablespoon nutritional yeast
- ¼ teaspoon turmeric powder
- Black pepper to taste
For the sandwich:
- Cress optional but recommended
- 8 slices bread
- Crumble both types of tofu into a bowl and mix together. It’s easier to first crumble the tofu, either with your hands or a fork, and then mix in the silken tofu, which breaks down much more easily than firm tofu.150 g silken tofu, 280 g firm tofu
- Add the turmeric powder, kala namak, nutritional yeast and vegan mayo.2 tablespoon vegan mayo, ¼ teaspoon kala namak, 1 tablespoon nutritional yeast, ¼ teaspoon turmeric powder
- Mix well with a fork, until it’s a pale yellow and there are no large lumps of tofu. The consistency should be like real egg mayo.
- Season with black pepper, and stir.Black pepper
- To make the sandwiches, optionally butter your bread with vegan butter, and spread a quarter of the tofu egg mayo into each sandwich.8 slices bread
- Sprinkle on the cress and close the sandwich with the other slice of bread. Other serving suggestions include with pasta, on a jacket potato or with salad.Cress
- Nutritional information is for the filling only and does not include the bread.
- There isn’t a good swap for kala namak. If you don’t have it, just season with salt but it won’t taste the same, as this is what adds the eggy flavour.
- Both types of tofu are needed to get the best texture. If you don’t have both, you can make it using only firm tofu (but it will have a firmer texture, and be less like egg) but it doesn’t work well with just silken tofu.
- Keeps well in the fridge for five days.
- Not suitable for freezing.