Egg-less mayo 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

  • Prep:5 mins
    plus 30 mins draining
  • Easy

Nutrition per serving

  • kcal 139
  • fat 5g
  • saturates 1g
  • carbs 18g
  • sugars 2g
  • fibre 1g
  • protein 5g
  • salt 0.5g


  • 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)


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.


  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.

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

  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.

  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.

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