Egg mayo used to be my go-to sandwich filling before going vegan. I love making replicas of recipes I used to enjoy, and I have managed to replace my previous favourite filling with tofu 'egg' mayo, which tastes almost identical! This sandwich filling is great for any long time vegans or people looking to gradually reduce their animal-product intake.
Other than in sandwiches I don't tend to eat much mayo, however I know that it is something a lot of vegans miss when they cut out dairy products. Thankfully there are a fair few vegan-friendly mayonnaise options available to purchase in stores. My personal favourites that I recommend to try are Follow Your Heart Veganaise and Hellmann's Vegan Mayonnaise.
To make the filling taste like the real-deal, I use kala namak (aka black salt). The sulphurous smell of this rock salt helps to create the perfect eggy illusion, along with my blend of seasoning. I also use black salt in my other vegan 'egg' dishes such as tofu scramble.
Vegan Egg Mayo
Prep time: 5 minutes
For the vegan egg mayo:
1 block firm tofu (280g), pressed
4 tbsp vegan mayonnaise
2 tbsp nutritional yeast
1/2tsp garlic powder
1/4tsp black salt
1/2tsp dijon mustard
Ciabatta bread (or regular sliced bread)
Handful of cress
Crumble the tofu into a large bowl and add the vegan mayonnaise, along with the remaining ingredients.
Gently mix until the tofu is well combined, season with salt and pepper to taste.
Serve on fresh bread along with cress for the perfect vegan egg sandwich.
Any leftovers can be stored in the refrigerator for 2-3 days.
Thanks for reading, I hope you love my vegan egg mayo sandwich filling. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!