Vegan Egg Mayo Sandwich

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, requires only a handful of ingredients, and feels like a classic egg mayo sandwich without the eggs. The silken tofu brings creaminess, while the firm tofu adds a bit of bite, creating the best texture balance. Adding cress makes it even fresher, and it’s such an easy meal to put together for work, picnics, or a lazy weekend lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢150 g silken tofu
▢280 g firm tofu
▢2 tablespoon vegan mayo
▢¼ teaspoon kala namak
▢1 tablespoon nutritional yeast
▢¼ teaspoon turmeric powder
▢Black pepper to taste

For the sandwich:
▢Cress optional but recommended
▢8 slices bread

Directions

1. I start by draining the silken tofu and firm tofu well.
2. In a large bowl, I crumble the firm tofu using a fork until it resembles small egg pieces.
3. I whisk the silken tofu until smooth and creamy, then mix it with the vegan mayo.
4. I stir in the kala namak, nutritional yeast, turmeric powder, and black pepper.
5. I combine the silken mixture with the crumbled tofu until it looks like egg mayo.
6. I spread the filling evenly on bread slices, top with fresh cress, and cover with another slice of bread.
7. I cut the sandwiches in half and serve immediately.

Servings and Timing

This recipe makes about 4 sandwiches. It takes me around 10 minutes to prepare from start to finish since there’s no cooking involved.

Variations

I sometimes add chopped spring onions or chives for extra freshness. If I want more texture, I stir in some finely diced celery. A pinch of paprika or mustard powder can give it a slightly different kick. For a whole-grain twist, I use seeded bread, but soft white bread makes it taste more classic.

Storage/Reheating

I keep the vegan egg mayo mixture in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it because the tofu changes texture. When I make sandwiches ahead, I store the filling separately and assemble just before eating so the bread doesn’t get soggy.

FAQs

Can I make this without kala namak?

Yes, I can, but the flavor won’t have the same egg-like taste. Regular salt works as a substitute.

Can I use only one type of tofu?

I can, but using both silken and firm gives the best balance of creaminess and texture.

What bread works best for this sandwich?

I like soft white or whole-grain bread, but any sandwich bread works fine.

Can I add vegetables to the filling?

Yes, I sometimes add finely chopped celery, cucumber, or spring onions.

Is this recipe gluten-free?

If I use gluten-free bread, then the recipe is completely gluten-free.

How do I make the filling creamier?

I just add a little more vegan mayo or blend the silken tofu until extra smooth.

Can I prepare the filling the night before?

Yes, I often make it ahead, and it tastes even better the next day after the flavors sit.

Can I toast the bread for this sandwich?

Absolutely, toasted bread adds a nice crunch and changes up the texture.

Can I use homemade vegan mayo?

Yes, homemade vegan mayo works great and keeps the recipe even more wholesome.

How long does the assembled sandwich last?

I prefer eating it fresh, but if stored in the fridge, it lasts about 12 hours before the bread softens too much.

Conclusion

This vegan egg mayo sandwich is one of my favorite quick and satisfying meals. I love how easy it is to prepare, and it always feels like comfort food while still being plant-based. With simple ingredients and just a few minutes, I can enjoy a creamy, eggy sandwich that’s perfect for any time of day.

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