I know there are loads of recipes out there for vegan ‘egg’ mayo, but here’s my take on it… this sandwich filling is packed with other green goodness that elevates it slightly from the standard ‘egg and cress’ sandwiches out there. (Nothing wrong with cress, though, of course!)
It’s absolutely delicious and possibly one of my favourite sandwich fillings to date. The best thing about it though, is that it doesn’t stink like real egg mayo does!
This recipe makes two mega chunky sarnies (like the one pictured) or three/four depending on how liberal you are with the fillings. As you can see, I’m not shy about overfilling mine!
I’ve added a pinch of black salt (kala namak) which gives the filling a slightly eggy flavour. If you don’t like that flavour or can’t find black salt, just omit it. You can buy black salt online or in most asian supermarkets if you want to try it!
- one block of firm tofu (I like Tofoo brand the best)
- two large tablespoons of vegan mayonnaise
- one celery stalk
- two spring onions
- a small bunch of fresh chives
- 1/4 tsp ground turmeric
- 1/4 tsp garlic granules
- a pinch of black salt (optional)
- salt and black pepper to taste
- soft sliced bread of your choice
- vegan butter/margarine
- around 1/4 of a cucumber, sliced
- In a large mixing bowl, crumble the tofu into irregular sized pieces and then add the mayonnaise, garlic granules, turmeric and black salt (if using).
- Finely chop the celery, spring onions and chives and add to the tofu mixture. Combine everything well and season with salt and pepper to taste.
- Butter the bread and add slices of cucumber and then fill with the ‘egg mayo’ filling.
- Slice up the sarnie and enjoy!
These are particularly perfect with good crisps and an ice cold (non-alcoholic – I am currently pregnant!) beer, eaten out in the sunshine.