Vegan Egg Mayo Sandwich

Perfect for lunch in a hurry or for prepping in advance for midweek lunches. Just six ingredients and 10 minutes are needed. Low effort but high rewards!

Course Lunch

Cuisine British

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 132kcal

Author Jess & Dan

Ingredients

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

Metric - US Customary

Instructions

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

Video

Notes

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.

Nutrition