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5 from 1 vote

Vegan "Egg Mayonnaise" Sandwich Filling

A delicious, nutritious, vegan twist on one of our nation’s favourite sandwich fillings. For savoury breakfast fans, this tofu ‘egg mayo’ also makes a great topping for toast.
Hands-on Time5 mins
Total Time5 mins
Course: Afternoon Tea, Breakfast, Lunch, Snack
Cuisine: English
Keyword: Dairy-Free, Egg Salad, Egg-Free, Plant-Based, Vegan Buffets, Vegan Picnics, Vegan Sandwiches
Servings: 4

Ingredients

  • 3 TBSP vegan mayonnaise [See Note *]
  • ½-1 tsp Dijon mustard
  • ½ tsp ground turmeric
  • ½ tsp salt [use Kala Namak ‘Black Salt’ if you like an eggy taste - See Note**]
  • 400 g / 14 oz medium-firm tofu [see Note ***]
  • handful of cress
  • ground black pepper to taste

Instructions

  • Add the mayonnaise, mustard, turmeric and salt to a mixing bowl and stir until fully combined.
  • Drain the tofu and squeeze to remove as much water as possible. Crumble the tofu into the bowl, then use a fork to mash the tofu and mix it with the mayonnaise. Taste test and adjust the seasoning to suit.
  • Serve in sandwiches or on top of toast with a sprinkling of cress and black pepper.
  • Any leftovers will keep for about three days stored in an airtight container in the fridge.

Notes

*I use this Quick & Easy Mayonnaise. If you prefer shop-bought, vegan mayonnaises such as Hellmans Vegan Mayo and Vegenaise are now widely available in the UK.
**Kala Namak has a strong, eggy taste so if you’re new to this salt, I would recommend starting with a small amount (a pinch) and taste testing until you reach the desired level of ‘egginess’.
*** Using a calcium-set tofu is an easy way to boost calcium levels. For this recipe, I use Cauldron Foods Organic Tofu, available in the chiller cabinets in large UK supermarkets.