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Egg-less mayo sandwiches on a red plate

Egg-less mayo sandwiches

Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • plus 30 mins draining
  • Easy
  • Makes 16-20 sandwiches

Use tofu as a substitute for egg along with dairy-free mayo to make these vegan sandwiches. They're ideal for a kids' party where some children may have an intolerance or allergy

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (20)
NutrientUnit
kcal139
fat5g
saturates1g
carbs18g
sugars2g
fibre1g
protein5g
salt0.5g
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Ingredients

  • 400g block of medium-firm tofu in water
  • 6 tbsp vegan mayo
  • ½ tsp Dijon mustard
  • ¼ tsp ground turmeric
  • 1 tbsp nutritional yeast
  • 2 tsp finely chopped chives
  • 1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)
  • 1 punnet cress (optional)

Method

  • STEP 1

    Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.

  • STEP 2

    Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.

  • STEP 3

    Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.

  • STEP 4

    Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

RECIPE TIPS
GET THE EGGY FLAVOUR

If you want to replicate an eggy flavour in these sandwiches, try adding a pinch of black salt (also called kala namak or Himalayan black salt) which has a distinctive sulphurous flavour.

Goes well with

Recipe from Good Food magazine, May 2020

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Rating: 5 out of 5.2 ratings

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