• 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)


  • 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.


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.

Recipe from Good Food magazine, May 2020

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