Vegan Egg Mayo

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.

This recipe was inspired by my trip to the city of Krakow, in Poland. There are so many incredible plant-based eateries there and my favourite has to be Vegano, a fully vegan cafe located just outside of the city centre. Their vegan egg and ham sandwich was so amazing (pictured below) and I just had to try to recreate it myself, including their charcoal ciabatta bread. For more details about my trip to Krakow check out Autumn in Krakow and My Guide to Vegan Eats in Krakow.

Vegan Egg Mayo


Prep time: 5 minutes

Servings: 4

Ingredients


For the vegan egg mayo:

  • 1 block firm tofu (280g), pressed

  • 4 tbsp vegan mayonnaise

  • 2 tbsp nutritional yeast

  • 1/2tsp tumeric

  • 1/2tsp paprika

  • 1/2tsp garlic powder

  • 1/4tsp black salt

  • 1/2tsp dijon mustard


To serve:

  • Ciabatta bread (or regular sliced bread)

  • Soft lettuce leaves

Instructions


  1. Crumble the tofu into a large bowl and add the vegan mayonnaise, along with the remaining ingredients.

  2. Gently mix until the tofu is well combined, season with salt and pepper to taste.

  3. Serve on fresh bread along with soft lettuce leaves for a vegan egg salad sandwich.

Notes


  • Any leftovers can be stored in the refrigerator for 2-3 days.

  • I served mine on some homemade charcoal ciabatta. I added 1tsp of activated charcoal to 250g ciabatta bread mix, this made 4 ciabattas.

  • For more vegan 'egg' dishes, check out my tofu scramble recipe!

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!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw