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.
- 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
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.
*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.