Vegan “Egg” Mayo Sandwiches
These elegant Vegan Egg Mayo Sandwiches are perfect for an afternoon tea, picnic, or street party. They are the best of British!
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A classic British sandwich
Finger sandwiches are quintessentially British. They can be found up and down the country served as part of an afternoon team, enjoyed on a picnic or piled high to serve the masses during a street party. They are quite nostalgic for many people and don’t seem to be served as often as they once were.
Egg mayo is a classic sandwich filling that everyone knows and loves. You just can’t talk about British sandwiches or rolls without mentioning egg mayonnaise. These Vegan “Egg” Mayo sandwiches are a twist on that classic. And, they are surprisingly easy to make without the egg.
Vegan egg
In my big vegan baking guide I list a whole range of vegan egg replacers. From banana to flax seed, chia seeds and more. But these are all best for cakes and other sweet treats. For a savoury egg recipe you have to get even more creative.
I’ve previously used tofu in my Vegan “Eggs” Benedict and Vegan “Eggs” Florentine recipes so this seemed like a good place to start for this recipe too.
Whilst these recipes use smoked tofu, I wanted something that was more of a blank canvas which I could then flavour myself. These filling for these Vegan “Egg” Mayo Sandwiches is therefore extra firm tofu that has been flavoured with a range of herbs and spices.
How to get an egg-like flavour
To make the tofu taste like egg I’ve used kala namak which is also sometimes referred to as black salt. It has a really eggy flavour which you’d otherwise miss from this sandwich. It might not be an ingredient you usually have in the cupboard but it’s worth it if you want to make savoury vegan egg recipes.
As well as the kala namak regular salt and pepper are added. Seasoning this Vegan Egg Mayo Sandwich filling is essential. I use just regular salt and cracked black pepper but you need to use more than you might ordinarily to ensure the tofu has flavour.
Of course an egg sandwich wouldn’t be complete without mayonnaise or cress. Both of which feature in this recipe. Another addition I like to make is chives. Unlike the grassy cress, they give a mild onion taste which adds yet more flavour to the sandwich!
With each of these herbs and spices being used in moderation you have a delicately flavoured sandwich.
The recipe
These Vegan “Egg” Mayo Sandwiches are perfect when served alongside delicate cucumber sandwiches and vegan ham sandwiches.
Vegan “Egg” Mayo Sandwiches
Ingredients
- 430 g firm tofu
- 2 tbsp vegan mayo
- 0.25 tsp kala namak
- 1 pinch turmeric powder optional
- Salt to taste
- Black pepper to taste
- 4 tbsp cress
- 1 tbsp chives finely chopped
- 8 slices bread
- 2 tbsp vegan butter spreadable
Instructions
- Break up the tofu into an egg like texture using a force.
- Stir through the kala namak, vegan mayo and season to taste.
- If using turmeric for colour, also stir this through the tofu.
- Add the cress and chives and mix again.
- To make the sandwiches, butter your bread with a vegan spreadable butter.
- Next spread a quarter of the tofu egg mayo into each sandwich.
- Close the sandwiches and cut to size either as triangles or finger sandwiches with the crusts removed.
Nutrition
More British recipes
Whether you’re cooking for a small gathering or a big party for celebrations like the Queen’s Jubilee, try some of these recipes.
The full range of recipes from my home country can be found in the British recipe archives.