Vegan ‘Egg’ Tofu Mayonnaise Sandwich
My Vegan Tofu Mayonnaise Sandwich recipe is a tasty adaption of the traditional egg mayo sandwich.
Even though I don’t eat meat or dairy, sometimes an egg mayonnaise sandwich is just what I seem to want for lunch.
So I decided to try and make my own using all-plant ingredients.
My Tofu Mayonnaise Sandwich just hits the yummy mark. Fresh and savoury.
Perfect for picnics and quick lunches.
It’s also a hit with my kids who don’t think it’s that much different from an egg mayonnaise sandwich.
Add a colourful side salad with a variety of chopped vegetables, sprinkled with toasted nuts and seeds, and you’ve got a complete meal. Which you can even have for a light dinner or supper.
Craving the sulphur eggy taste of real eggs? I’ve discovered that the answer to this is natural black salt.
With just a pinch you can achieve the eggy taste without adding any animal ingredients!
Vegan 'Egg' Tofu Mayonnaise Sandwich
- 100-110 grams Firm Tofu per person, use less per person if preferred especially if it's for kids
- 1 tbsp watercress per person, snipped up if large, left whole if it's the little watercress leaves
- 1 spring onion per person, chopped, could substitute same amount of fine chopped red onion
- 2 tbsp vegan mayonnaise per person, Hellman's vegan mayonnaise is a nice substitute. I don't use it often but it's yummy for when you fancy a egg mayo replacement sandwich.
- salt and pepper to taste
- rocket leaves optional, any preferred salad leaves can be used if liked
- bread/rolls I used a vegan friendly crusty tiger bread
- Squeeze the tofu to remove excess water. I use 2 small chopping boards and some paper towels. place paper towel under and above the tofu. Sit the tofu on chopping board and press down firmly with the other board to squeeze water out. Don't do it too hard. Some tofus are more watery than others.
- (If you have any leftover tofu after this recipe, store covered, in the fridge, immersed in fresh water.)
- Place the tofu in a bowl and mash with a fork until it's in small flaky pieces.
- Add the spring onion/red onion and watercress. Mix.
- Add the mayonnaise. Mix.
- Season to taste.
- Chill the tofu mayonnaise if liked. It will keep fine for up to 3 days, covered in fridge. Possibly longer.
- Prepare as you would any other sandwich. I like to add extra chopped watercress on top of the tofu mayonnaise in the sandwich. Extra iron! Adding a layer of rocket leaves between the bread and tofu mayonnaise is also delicious, adding a peppery hit.
- For a fat/oil free mayonnaise check out plant-based Dr McGregor’s recipe which uses silken tofu as a substitute.
- Chilled Tofu Mayonnaise Sandwiches are ideal for picnics, working lunches and generally anytime when you need a quick lunch-on-the-move.
- Instead of a closed sandwich, for a change, prepare open sandwiches. A bonus is you can fit more filling in an open sandwich!
- A tbsp or two of toasted sunflower seeds are nice sprinkled on top of the tofu mayonnaise.
- Tofu mayonnaise is also delicious on a baked white or sweet potato for dinner. Serve with a colourful salad and you’ve got a complete meal.
- Any leftovers would be nice for a snack on top of your favourite cracker or even oat cakes. Find a vegan Scottish Oatcake recipe here.
- If you have any black salt add a pinch to achieve that authentic egg sulphur taste of egg mayonnaise sandwiches. I bought some black salt a few years ago from Amazon UK, but don’t tend to use it now. Though it is really good for those who miss the taste of eggs. Black salt is a popular natural ingredient used in Indian cooking, and originates from volcanic rock!
- For kids, you could use cookie/biscuit cutters and punch out cool shapes from these sandwich. It just makes them more appealing and fun for little and big kids! Perfect for parties.
Leftover Tofu Mayonnaise is delicious topped onto my Homemade Vegan Scottish Oatcakes:
Check out my recipe for Vegan Coronation ‘Chicken’ Sandwich: