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 make my own using all-plant ingredients.
This tofu mayonnaise sandwich just hits the yummy mark.
Fresh, savoury, and 100% plant-based.
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Tofu mayo sandwiches are ideal 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.
It’s also a huge hit with my kids who don’t think it’s that much different from an egg mayonnaise sandwich.
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 Kala Namak to achieve an eggy aroma and flavour
Craving the sulphur eggy aroma and flavours? Add a pinch of the Indian spice Kala Namak which is also known as black salt.
Kala Namak lends an instant eggy aroma and taste to the tofu mayonnaise using some strange alchemy of nature!
Black salt is just perfect for those who miss the taste of eggs.
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 bag will last many years.
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.
Vegan Tofu Mayonnaise Sandwich
Use gluten-free bread for a gf friendly tofu mayo sandwich.
Or ditch the bread and enjoy the tofu mayo scooped into large romaine lettuce leaves or stuffed into a baked jacket potato.
- Mixing bowl
- Fork/potato masher
- 400 grams firm tofu 14.1 oz. Use roughly 100g/3.5 oz of tofu per person.
- 4 tbsp watercress use the watercress from those little pots available in most supermarkets beside the salad aisle. Alternatively use larger watercress leaves but chop into smaller pieces. Or use chopped chives.
- 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.
- 8 slices bread of your choice. Or rolls, baps, tortilla wraps, pitta bread, etc.
- pinch of kala namak/black salt add a pinch at first and then more if liked.
- plant-based margarine or vegan butter
- salt and pepper to taste
- mixed salad
- Squeeze the tofu to remove excess water. Some brands such as Tofoo.co don't require much pressing.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 with the other board to squeeze water out.
- Place the tofu in a bowl and mash with a fork until it's in small pieces.
- Add the red onion, watercress, and mayonnaise.Mix.
- Check the seasoning. Add salt and pepper to taste. If using black salt add a pinch at a time until you've happy with the flavour. If you've already added salt be careful not to make your tofu mayonnaise taste too salty.
- Tofu mayonnaise is best served chilled but if all the ingredients were already chilled your filling is likely good to go.
- Spread margarine on your bread if using. Add some salad leaves if liked.Fill your sandwich with the tofu mayo and pop on another slice of bread.Cut your sandwich into triangles or rectangle half's.
- Serve garnished with more watercress and/or chives.And accompanied with a mixed salad.
The following nutritional analysis is for guidance only and is not a strict analysis as ingredients vary. The data is based on 8 slices of medium wholemeal bread.
This calculation omits the bread and is for the tofu, vegan mayonnaise, red onion, and watercress:
Vegan Tofu Mayonnaise Sandwich Recipe Notes:
- Tofu mayonnaise will keep fresh in the fridge, covered, for up to 4 days.
- Shop-bought vegan mayonnaise is utilised for this recipe but a fat/oil free mayonnaise can be prepared at home if desired. Check out plant-based Dr McGregor’s recipe which has silken tofu as a substitute.
- Not a fan of tofu? Sub tofu out and add 400grams/14 oz of drained chickpeas. For 4 servings use 2 cans of chickpeas as draining removes some of the weight.
- Love curry? Add a teaspoon or two to your tofu mayonnaise for a curry tofu mayo sandwich. Yum! Perhaps add a few raisins or even some fine chopped apple.
Increase the veggie content of your tofu mayo sandwich by adding in a grated carrot and/or a stick of fine chopped raw celery. Raw celery mixed with some mayo on a sandwich is actually really tasty.
- 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 prepare open sandwiches. A bonus is you can fit more filling in an open sandwich!
- Add a tablespoon or two of toasted sunflower seeds for a crunchy umami garnish.
- Tofu mayonnaise is delicious as a filling for a crispy baked white or sweet potato.
- Use small slices of bread to prepare dainty tofu sandwiches for an afternoon tea party or get-to-together. Tofu mayo sandwiches are amazing as part of a wider buffet, party spread.
- Kids will particularly enjoy using cookie cutters to stamp out cool shapes for their tofu mayo sandwiches. Perfect for parties.
- Any leftovers are tasty as a snack on top of your favourite cracker. Check out my easy recipes for vegan Scottish Oatcakes. I also have recipes for oil-free Scottish oatcakes and oil-free cheesy Scottish oatcakes.