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Egg-less mayo sandwiches

Egg-less mayo sandwiches on a red plate

Egg-less mayo sandwiches

Name: Egg-less mayo sandwiches
Prep time: 5 min
Total time: 5 min
Yield: Makes 16-20 sandwiches
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)

Juliet Sear

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Makes 16-20 sandwiches

Easy

Prep: 5 mins

plus 30 mins draining

A star rating of 5 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving (20)

kcal139
fat5g
saturates1g
carbs18g
sugars2g
fibre1g
protein5g
salt0.5g

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.

Recipe from Good Food magazine, May 2020

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A star rating of 5 out of 5.4 ratings

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