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vegan tofu mayonnaise sandwich

Vegan 'Egg' Tofu Mayonnaise Sandwich

Traditional egg mayonnaise sandwich using plant-based ingredients
Prep Time 15 mins
Cook Time 0 mins
Course Lunch
Cuisine American, British


  • 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.
    vegan tofu mayonnaise
  • 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.
  • Enjoy!
Keyword lunch, mayonnaise, plantbased, sandwich,, Vegan