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vegan egg mayo sandwich served with an apple and water
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5 from 6 votes

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
Total Time10 minutes
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

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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