Our Tofu Mayonnaise Sandwich recipe is a tasty adaption of the traditional egg and cress mayo sandwich. It is quick & easy to prepare with the tofu being mixed with dairy-free mayonnaise, diced red onion, and salad cress, before being seasoned with the Indian spice black salt which provides the eggy flavour. However, this spice can be easily omitted and replaced with mustard or paprika.
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💚 Why You'll Love This Tofu Mayonnaise Sandwich
- A quick and easy vegan & egg-free version on the classic egg mayo sandwich which can be ready in 15 minutes!
- Made with simple, budget-friendly ingredients.
- Customisable and packed with protein & perfect for lunchboxes, light dinners, or picnics.
- Features Kala Namak (Indian black salt) for that authentic eggy flavour, or skip it for a milder version.
Origin of the classic egg mayo sandwich
Sandwiches are claimed to have been invented back in 1762 with mayonnaise, as a sauce, previously invented in 1756. It is said that the British 4th earl of Sandwich created the modern day sandwich. The earl discovered that sandwiching pieces of meat between slices of bread was a more convenient way to have a snack meal. The earl could use his fingers to eat his meal while playing his evening card games.
Interestingly, one of the first recipes for an egg salad sandwich was published in the Boston Cooking School Cookbook published in 1897. Nowadays in the UK, egg mayonnaise sandwiches are available as a sandwich or roll option in most supermarkets, grocery shops, cafes, bakeries, petrol stations, etc., and are very popular for pack lunches, parties and picnics.
Indian black salt (Kala Namak)
Indian black salt or Kala Namak is a useful spice to have in the storecupboard as it is especially good for achieving the sulphur eggy aroma and flavour for vegan, plant-based, and egg-free recipes.
This Indian spice is a popular natural ingredient used in Indian cooking and originates from volcanic rock. A few pinches of the Kala Namak goes a long way and it stores well. We have had our tub for at least a few years. Most wholefood stores and health food shops stock black salt and it is easily sourced on Amazon, we purchased our tub from Amazon, UK.
🥪 Key Ingredients
- Firm tofu: mashed for a nice egg-like texture.
- Vegan mayonnaise: gives the creamy base & all the flavour of traditional mayonnaise. Many non-vegans actually prefer egg-free mayo!
- Black salt (Kala Namak): adds an eggy aroma and taste (optional).
- Red onion or replace with spring onion: brings a tasty bite and flavour.
- Salad cress or watercress: for freshness and a peppery flavour.
- Bread or rolls: any sandwich-style bread or roll works well.
🔄 Ingredient Substitutions
- Tofu: Can be swapped for mashed chickpeas or white beans for a chunkier texture.
- Black salt: Use mustard powder or paprika for flavour without the sulphur notes.
- Vegan mayo: Try dairy-free yogurt with lemon juice or apple cider vinegar, or homemade cashew mayo.
- Cress: Replace with rocket, baby spinach, pea shoots, or even grated carrot.
- Red onion: Swap for spring onions, chives, or shallots depending on what you have on hand.
More vegan sandwich recipes
We love sandwiches especially traditionally adapted sandwiches so this Vegan Ploughman's Sandwichis one of our family favourites and makes for the best picky dinner as it can be enjoyed as a platter meal.
For those days when we feel like a vintage sandwich this Walnut & Celery Sandwich is nice and fresh. Surprisingly the walnuts and celery do provide nice textures and flavours. We also love this Vegan Coronation 'chicken' Sandwich as it has delicious curry and fruity flavours with creamy textures.
Although this Italian Bread Salad is not really a sandwich it does have all the components of a sandwich with crusty bread and salad ingredients, so it can make a nice change from the usual sandwich. It's especially nice refreshing light meal for those warmer summer months.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Tofu Mayonnaise Sandwich
Equipment
- Mixing bowl
- cutlery fork or potato masher
- Chopping board
- butter knife
Ingredients
- 400 grams firm tofu (Alternatively use two 400g [14oz] cans chickpeas, drained.)
- 8 tablespoon vegan mayonnaise
- 4 tablespoons salad cress (use the salad cress from those little pots available in most supermarkets beside the salad aisle. Alternatively use larger watercress leaves but chop into smaller pieces. Use extra salad cress if preferred.)
- 1 small red onion (fine chopped, alternatively use fine chopped spring [green] onions, or chopped chives.)
- pinch black salt [Kala Malak] (add a pinch at first and then more to taste)
- 8 slices bread (or 4 soft rolls of your choice)
- 1 tablespoon margarine (or your choice of spread - this ingredient can be optional depending on your dietary requirements)
Instructions
- Squeeze the tofu to remove excess water. Some brands such as Tofoo.co don't require pressing as they are pre-pressed.I use 2 small chopping boards and some paper towels to press tofu if required. Place the paper towels both under and above the tofu. Sit the tofu on one of the boards and press down with the other board to gently squeeze water out.400 grams firm tofu
- Place the tofu in a bowl and mash with a fork.
- Mix through the red onion, watercress, and mayonnaise.8 tablespoon vegan mayonnaise, 4 tablespoons salad cress, 1 small red onion
- Add black salt a pinch at a time until you've happy with the flavour. Add salt and pepper to taste if liked.pinch black salt [Kala Malak]
- Tofu mayonnaise is best served chilled but if all the ingredients were already chilled your filling may be good to go.
- Spread your bread with a little margarine if liked. I also like to add some salad leaves if I have any onto the bread before adding the filling but this is optional.1 tablespoon margarine, 8 slices bread
- Fill the buttered bread slice with the tofu mayo filling and cover with another slice of bread.
- Optional: Serve garnished with extra salad cress.
Notes
- Nutritional data is included for guidance only and is not a strict analysis as ingredients vary.
- The nutritional calculation includes 8 slices of sandwich style white bread slices and dairy-free margarine.
- Leftover tofu mayonnaise will keep fresh in the fridge, within a covered container, for 3 days. Give the filling a mix before use.
- Instead of a sandwich tofu mayonnaise can be also enjoyed stuffed into a baked potato, romaine lettuce leaves, topped onto crackers, used as a vegetable stick dip, or as part of a salad bowl.
- For a more hearty meal serve pair your favourite soup with a tofu mayonnaise sandwich. We often like soup and tofu sandwiches for an easy dinner especially during the hotter days of the summer months.
Nutrition
Tofu Mayonnaise Recipe Notes
A few ideas for using the tofu mayonnaise are to use it as a filling for baked white or sweet potatoes, a dip for raw vegetable sticks or crisps/crackers, an addition to a buddha or salad bowl, serve it with large crisp lettuce leaves, or use it as a vegetable burger or vegetable hot-dog topping. A scoop could be added to a vegan charcuterie board or a Ploughman's Lunch Platter.
Yes you can add a few different flavours to the mayonnaise. These options are especially useful if you want to omit the black salt. Options include - ½-1 teaspoon of prepared mustard or a few pinches of mustard powder, paprika powder, fresh parsley, basil, or coriander, celery seeds, grated carrot, fine diced red onion or sliced spring onions, bean sprouts such as sprouted lentils or alfalfa, or sprouted chickpeas, curry powder along with a few chopped raisins or dried apricots, fine diced apple, a few broken walnuts. A garnish of pumpkin or sunflower seeds, especially toasted, is a nice addition.
Yes here are a few suggestions: The tofu can be replaced with mashed cooked chickpeas or other cooked bean. Mustard powder or paprika powder can replace the black salt, watercress can be replaced with chopped rocket (arugula), pea shoots, or chopped baby spinach. Additionally the mayonnaise can be replaced with dairy-free plain yogurt with perhaps a squeeze of lemon juice or a few drops of apple cider vinegar. Or replace the mayonnaise with a homemade cashew cream or mayonnaise. Dr McDougall's recipe for tofu mayonnaise which is prepared with silken tofu can be used for this recipe.
Comments
If you have prepared our Tofu Mayonnaise Sandwich we would love to know what you think of the recipe by dropping us a comment below. All feedback is very much appreciated. Thanks! Jacq x
Biana says
Looks like such a healthy and delicious sandwich! Perfect for lunch.
Jacq says
I totally agree. Had one for lunch today 🙂
Jamie says
I love how protein packed this sandwich is! The addition of tofu is so creative. I'm going to try this out now.
Jacq says
You'd be surprised how fresh the tofu tastes in this sandwich. And yes tofu is a brilliant source of protein 🙂
Jill says
What a terrific recipe. Thank you!
Jacq says
Thank-you 🙂
Colleen says
This looks like exactly the sandwich I've been craving. Now I know what's for lunch this week!
Jacq says
Great hope you enjoy the tofu mayo sandwiches for lunch 🙂
Seema says
I am glad to have stumbled over this recipe. I have been putting together some easy ideas to work lunches and this will be perfect
Jacq says
These sandwiches are ideal for work lunches. Have a great week 🙂