Vegan ‘Egg’ Mayo Sandwiches

Makes 2-4 rounds of sandwiches depending on the bread size

250g smoked tofu

2 tbsp vegan mayo

1 tbsp engevita flakes (or more to taste)

1 tsp turmeric

1/2 tsp salt

+ vegan salad cream until you have the right consistency

Crumble the tofu with your hands into small pieces. Doesn’t matter if some pieces are larger than others.

Mix all the other ingredients in a large bowl. Add approximately 2 tbsp vegan salad cream. Add the crumbled tofu and mix well with a wooden spoon. Add more salad cream until you get the right consistency (tofu should be well coated but not too runny). If you don’t have vegan salad cream just use more mayo and add a dash of agave syrup and a dash of lemon juice. Serve a generous layer into a sandwich made from bread of your choice. As the filling is slightly soft, a softer bread works well with this one.


Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. 


Twitter: @stemandglory
Instagram: @stemandglory

Linked in:
No votes yet.
Please wait...

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *