Vegan Egg Mayo
Egg Mayo Sandwiches are such a classic British sandwich. If you miss them, try this Easy Vegan Egg Mayo.
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
