Vegan 'Egg Mayonnaise' Sandwich
A vegan twist on the classic egg mayo sandwich, perfect for lunches on the go or a quick, satisfying meal at home.
Ingredients
- 1½ TBSP vegan mayonnaise*
- ½ tsp Dijon mustard
- ¼ tsp ground turmeric
- ¼ tsp kala namak salt** (or use sea salt if you don’t want an ‘eggy’ flavour)
- 200 g / 7 oz firm tofu***
- frsehly ground black pepper to taste
- small handful of cress or microgreens optional
Serve with:
- 4 thick slices of multigrain seeded bread
- dairy-free spread
Instructions
- In a mixing bowl, stir together the mayonnaise, mustard, turmeric, and salt until fully combined.
- Drain the tofu, squeeze out excess water (no need to press) and crumble the tofu into the bowl. Use a fork to mash the tofu, mixing it well with the mayo blend. Taste test and adjust the seasoning to suit.
- Spread a thin layer of vegetable spread on the bread, then add the tofu filling. Top with cress or microgreens and a sprinkle of black pepper, if desired.
- Serve immediately or pack for lunch on the go.
Notes
tsp = teaspoon | TBSP = tablespoon
* I use Hellman’s Plant-Based Mayo or my home-made Quick & Easy Vegan Mayo.
** Check out my ‘Top Tips & FAQ’ section above for information about kala namak and where to buy it in the UK. Kala namak has a strong, sulphurous flavour so if you’re new to this salt, I would recommend starting with a pinch and adjust as needed.
*** I used Cauldron Foods Authentic Tofu, found in the chiller cabinets in most of the larger UK supermarkets.
Storage tips: Leftovers keep well in the fridge for up to 2 days.