This vegan tofu mayonnaise sandwich recipe is a tasty adaption of the traditional egg and cress mayo sandwich.
Smashed tofu is mixed with vegan mayonnaise and chopped chives before being seasoned with eggy Indian black salt (Kala Malak).
The flavours and aromas are so fresh and savoury, and pretty much the same as classic ‘egg’ and cress.
Perfect for quick lunches, work or school lunch, lunch on-the-go, light dinner with some tasty soup, meal prep, picnics, parties, buffets and afternoon tea.
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Accompany your tofu mayonnaise sandwich with a colourful side salad perhaps sprinkled with toasted nuts and seeds and you’ve got a quick and easy delicious meal.
Use Indian black salt (Kala Namak) to achieve an eggy aroma and flavour
Craving the sulphur eggy aroma and flavours? Or just want to add an extra useful ingredient to your plant-based pantry that will liven up and add extra dimensions to your cooking? A few pinches of the Indian spice Kala Namak which is also known as black salt goes a long way.
Kala Namak lends an instant eggy aroma and taste to the tofu mayonnaise using some strange alchemy of nature.
This Indian spice is a popular natural ingredient used in Indian cooking and originates from volcanic rock.
I have sourced black salt from Amazon UK as well as my local health store. A small tub will last for countless meals.
Quick Origin of egg mayonnaise sandwiches
Sandwiches were invented way back in 1762 with mayonnaise as a sauce previously invented in 1756.
During the middle ages thick slices of bread was used as plates. Richer folks tended to eat the food but not the bread plates which were donated to poorer people or fed to the dogs after the meal had been eaten.
It is claimed that the British 4th earl of Sandwich created the modern day sandwich.
The earl discovered that eating meat sandwiched between bread was more convenient and created less mess. The earl could use his fingers to eat his meal while simultaneously playing his evening card games.
One of the first recipes for an egg salad sandwich was published in the Boston Cooking School Cookbook published in 1897.
Tofu Mayonnaise Recipe Notes And FAQS
Store leftovers in the fridge, for 3-4 days in a covered container. If you used black salt then you may need to add an extra pinch or two before using as the eggy flavour may disappear. Just taste before use.
Yes. Simply use your favourite gluten-free bread. Or omit the bread altogether and enjoy the tofu mayonnaise stuffed into a baked white or sweet potato.
A few ideas:
* stuff into a baked white or sweet potato
* pack into romaine lettuce leaves, wrap up and enjoy the fresh crunchy savoury flavours
* enjoy on top of crackers or Scottish oatcakes
* use as a dip for raw veggies or tortilla chips/crisps
* add a scoop to a buddha, salad, power bowl
* serve with a large crispy salad
* enjoy as a veggie burger topping, or as a side-dish along with the vegan coleslaw, potato salad etc.
* add to a vegan charcuterie board
A few suggestions but perhaps don’t add everything!
* a few pinches of paprika
* 1/2-1 tsp of mustard
* chopped fresh parsley or coriander/cilantro
* 1/2 tsp celery seeds
* a stick of very fine diced celery
* grated carrot
* fine diced red onion/ green or spring onions
* add a few tablespoons of bean sprouts/especially ones that you have sprouted at home such as lentil and alfalfa
* add a teaspoon of curry powder for a curried tofu mayonnaise, perhaps also a tablespoon or two of raisins/sultanas/dried chopped apricots
* fine diced fresh apple
* garnish with toasted sunflower or pumpkin seeds
* the tofu can be subbed out for mashed chickpeas or other white, creamy bean variety
* add mustard powder or paste instead of black salt
* replace the watercress with chopped rocket/arugula or pea shoots
* not a fan of vegan mayonnaise? replace with vegan plain yogurt and perhaps add a squeeze of lemon juice or a little apple cider vinegar
* sub the vegan mayonnaise with a homemade cashew cream or cashew mayonnaise.
* Check out plant-based Dr McDougall’s recipe for tofu mayonnaise which has silken tofu as a substitute.
Vegan Tofu Mayonnaise Sandwich
- Mixing bowl
- Fork/potato masher
- 400 grams firm tofu 14.1 oz. Use roughly 100g/3.5 oz of tofu per person. Alternatively use 2 400g/14-15oz cans chickpeas, drained.
- 4 tbsp 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.
- 8 tbsp vegan mayonnaise Use about 2 tablespoons per person.
- pinch of kala namak/black salt add a pinch at first and then more if liked.
- 8 slices bread or 4 soft rolls of your choice.
- 1 tbsp plant-based margarine to spread on the bread
- 150 g mixed salad serve on the side or add to the sandwich
- 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. Place paper towel 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.
- Place the tofu in a bowl and mash with a fork.
- Mix through the red onion, watercress, and mayonnaise.
- Add black salt a pinch at a time until you've happy with the flavour. Add salt and pepper to taste if necessary.
- 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 vegan margarine if liked.Pop some salad leaves on the bread or have the salad on the side.Fill your sandwich with the tofu mayo and pop on another slice of bread.
- Serve garnished with extra salad cress and/or chives.
- Nutritional data is included for guidance only and is not a strict analysis as ingredients vary. Data is analysed using computerized nutrition apps. The calculation includes 8 slices of sandwich style bread slices, vegan margarine and mixed salad leaves.
- Leftover tofu mayonnaise will keep fresh in the fridge, within a covered container, for 3-4 days.
- Instead of a sandwich tofu mayonnaise can be enjoyed stuffed into a baked potato, romaine lettuce leaves, or as part of a salad/power/Buddha bowl.
- For a more substantial dinner serve your favourite soup with a tofu mayonnaise sandwich.
Enjoy a tofu mayonnaise and cress sandwich with one of these tasty, nutritious vegan soups:
Traditional Liverpudlian (England) Peawack soup (made with yellow spilt peas, red lentils and dried vegan mince (TVP textured vegetable protein)