Tofu Egg Mayo Sandwich (Vegan)

Tofu Egg Mayo Sandwich

This Tofu Egg Mayo Sandwich is the quickest and easiest plant based lunch. It has all the elements of the traditional egg mayo sandwich – texture, flavour and satisfaction – but without any of the egg! It’s the ultimate vegan egg mayo sandwich.

tofu egg mayo

The key ingredients to this tofu egg mayo recipe are black salt, firm tofu and silken tofu. The black salt, also called ‘Kala Namak‘, gives an eggy flavour due to its sulfur content. The firm tofu replicates the texture of the yolk of a hard boiled egg, and the silken tofu replicates the texture of the egg white. Not only this, but it’s even quicker and easier to prepare than traditional egg mayonnaise! No cooking is involved and it can be thrown together within 10 minutes, and the result is so delicious and comforting.

Is Scrambled Tofu Better than Scrambled Eggs?

It depends on your individual preferences with regards to taste and texture. Obviously, as vegans we can’t eat eggs; but I’ll be honest, I don’t feel like we’re missing out on anything, myself and my family absolutely love these tofu egg mayo sandwiches!

Nutritionally, they aren’t worlds apart either.

A 100g serving of eggs is going to be roughly 130 kcals, with 9 grams of fat and 12 grams of protein. A 100g serving of tofu will come to 75 kcals, with 4 grams of fat and 8grams of protein.

Tofu Egg Mayo Sandwich

Is Tofu Good or Bad For You?

Tofu can be a healthy addition to your vegan diet as it is a good source of protein and contains essential amino acids. It is also a good source of iron, calcium, and other minerals. However, whether tofu is “good” or “bad” for you can depend on a few factors, such as how it is prepared, and your individual dietary needs. But overall, is tofu good or bad for you? It’s very likely good for you!

What is Tofu Made Of?

Tofu is made from soybeans, water, and a coagulant. The process of making tofu involves soaking, grinding, and boiling soybeans to produce a soy milk, which is then mixed with a coagulant. The coagulant is typically a salt, acid, or enzyme that causes the soy milk to coagulate, or thicken, into a curd. This curd is then pressed to remove excess liquid and form a solid block of tofu.

Different types of tofu can be made using different coagulants, resulting in varying textures and flavours. For example, traditional Japanese tofu, or silken tofu, is made using nigari, which is a coagulant made from seawater. This results in a softer, smoother texture compared to other types of tofu made with different coagulants. Other types of coagulants used to make tofu include calcium sulfate, lemon juice, vinegar, and gypsum.

Tofu Egg Mayo Ingredients

If you’re going to make this delicious vegan tofu egg mayo sandwich, you’ll need the following…

Firm tofu: The firm tofu adds a meaty texture and protein to your sandwich. It has a dense texture and can be cubed, crumbled or sliced, providing a satisfying bite.

Silken tofu: Silken tofu has a smooth and creamy texture, which helps to create the egg-like consistency and flavour for your sandwich. Its neutral flavour makes it an excellent base for the vegan mayo and other flavourings.

Vegan mayonnaise: The vegan mayonnaise is the primary ingredient that adds richness and creaminess to the sandwich. It has a smooth and silky texture, which complements the texture of the tofu.

Dijon mustard: Dijon mustard adds a tangy and slightly spicy flavour to the sandwich, which helps to balance out the richness of the mayonnaise.

Lemon juice: The lemon juice adds a fresh and zesty flavour to the sandwich, which helps to cut through the richness of the mayonnaise and provide a tangy contrast to the tofu.

Nutritional yeast: Nutritional yeast is a vegan ingredient that adds a cheesy and savoury flavour to the sandwich. It provides a depth of flavour that enhances the overall taste of the sandwich.

Garlic powder or granules: Garlic powder or granules add a pungent and slightly sweet flavour to the sandwich. It provides a savoury and aromatic component that complements the other ingredients.

Black salt or ‘Kala Namak’: Black salt or ‘Kala Namak’ is a type of salt that has a sulfurous and slightly eggy flavour. It provides an essential component of the egg-like flavour in this tofu egg mayo sandwich.

Turmeric powder: Turmeric powder adds a warm and slightly earthy flavour to the sandwich. It also provides a vibrant yellow colour that mimics the appearance of scrambled eggs.

Spring onions: Spring onions add a fresh and mild onion flavour to the sandwich. They provide a crunchy texture and a burst of flavour that enhances the overall taste of the sandwich.

Salt: Salt enhances the flavour of all the other ingredients in the sandwich. It helps to balance out the flavours and ensure that the sandwich is well-seasoned.

And there we have it! Go and make Tofu Egg Mayo for your next sandwich!

Tofu Egg Mayo Sandwich

Tofu Egg Mayo Sandwich

Georgina Burgess
This Tofu Egg Mayo Sandwich is the quickest and easiest plant based lunch. It has all the elements of the traditional egg mayo sandwich – texture, flavour and satisfaction – but without any of the egg!
Prep Time 5 minutes
Course Dinner, Lunch


  • 200 grams firm tofu drained and rinsed
  • 200 grams silken tofu
  • 5-6 tbsp vegan mayonnaise
  • 1 tsp dijon mustard
  • 1/2 a lemon juiced
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder or granules
  • 3/4 tsp black salt also called 'Kala Namak'
  • 1/4 tsp turmeric powder
  • 3 spring onions sliced
  • 1 pinch salt

To serve:

  • 8 slices bread
  • Vegan butter
  • Cress
  • Lettuce


  • Crumble the firm and silken tofu into a large bowl – I prefer to do this with my hands.
  • Add the rest of the ingredients and stir until well combined and thoroughly mixed. Taste test and add any more of the seasonings to your preference.
  • Serve on buttered bread with lettuce or cress. Enjoy!
Keyword egg mayo, egg mayonnaise, sandwich, tofu, vegan lunch

Kala Namak

The secret ingredient to creating this tofu egg mayo (and making sure it tastes like egg) is Kala Namak, also known as Black Salt or Sanchal. It is a type of rock salt that is commonly used in South Asian cuisine, especially in India, Pakistan, and Nepal. It is named for its distinctive colour, which is a deep shade of purple-grey, rather than black.

Kala Namak is traditionally made by heating Himalayan rock salt with charcoal, herbs, and seeds in a furnace for several hours. This process gives the salt its unique flavour, which is often described as sulfurous, similar to hard-boiled eggs. The salt also contains trace amounts of minerals such as iron, sulfur, and potassium, which contribute to its distinctive taste.

Kala Namak is often used as a seasoning in chaats, chutneys, raitas, and other dishes in South Asian cuisine. It is also used as a condiment and flavouring in vegan and vegetarian dishes, especially in tofu egg mayo recipes like this and mock meat-based dishes, as it adds an “eggy” flavour to the food.

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