Vegan Egg Mayo
Egg Mayo Sandwiches are such a classic British sandwich. If you miss them, try this Easy Vegan Egg Mayo.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Easy Vegan Sandwiches & Wraps
Cuisine: British
Keyword: Egg-less mayo, Tofu egg salad, vegan egg mayo, vegan egg mayonnaise, Vegan egg salad
Servings: 3
Calories: 226kcal
- 198 grams firm tofu half a standard size block
- 3 tablespoons vegan salad cream
- 2 tablespoons vegan mayo
- ½ teaspoon dijon mustard you can use yellow American mustard instead
- 2 tablespoons nutritional yeast also known as nooch
- 1 teaspoon dried parsley you could add fresh parsley instead
- ½ teaspoon dried dill you could use fresh dill
- ½ teaspoon dried turmeric for that eggy colour
- 1 teaspoon black salt also known as kala namak
- pinch black pepper
Chop the firm tofu and add to a large bowl.
Add all the other ingredients and mix well.
Taste to check the seasoning and add more salt and pepper if you think it needs it.
Spread bread with vegan butter or spread, top with baby spinach or cress, top with egg mayo and the other buttered slice of bread, cut in half and serve.
- The calories are for the egg mayo.
- For a softer, less chunky vegan egg mayo, smoosh with a fork once you have made it.
- Keep the egg mayo in the fridge for 3-4 days.
- Take out the fridge a few minutes ahead of making your sandwich (if you have time) to take the chill off, for the best flavour.
Serving: 1serving | Calories: 226kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 921mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg