When summer comes around it’s good to have some quick easy sandwich fillings. If they’re nutritious and tasty – then even better. This vegan tofu mayo filling for sandwiches and rolls fits the bill exactly. It’s a zero cholesterol, cruelty free, direct substitute for the traditional “egg mayo” filling. It has all the texture, taste and umami of the original, but it has no cholesterol, and no chickens were harmed to make it.
Despite that, this recipe is so quick and easy to make you really can’t go wrong. Plus it’s made from easy to find, readily available ingredients. The only exception might be Kala Namak or black salt. The filling is also very cheap – so light on your wallet – yet contains as much protein as beef!
So the next time a sunny day appears on your “weather app”, reach for the tofu!
This vegan tofu mayo filling works well in sandwiches, but is even better in pre-sliced wholemeal rolls. Kingsmill or Warburtons (in the UK) are a good example. They are available from most supermarkets. They are vegan – despite containing l-cysteine.
The only thing you might not have is kala namak it is listed on a different page on this site. It doesn’t go out of date and can be bought at Harvest or Newleaf Healthfoods. It’s used in several of my other recipes too, so is worth having in the cupboard.
Vegan Tofu Mayo Sandwich Filling
- 1 medium sized pyrex bowl
- 1 collander
- 600 g Medium Firm Tofu this is a whole pack – best from Tofu King or one of the Chinese brands.
- 75 G Red onion - finely chopped Approx 1/2 a medium onion
- 2 - 4 teasps Dijon mustard approx 20g
- 2 teasp turmeric possibly more.
- 8 rounded teaspoons nutritional yeast 20 g
- 1/2 teasp kala namak black salt
- 3/4 pack chopped chives Approx 18g
- 150 g vegan mayo I prefer the Follow Your Heart brand. However I've just tried the Hellman's Vegan Mayo, and it's really good too.
- Chop the tofu into ½ cm sized- pieces.
- Heat in microwave on half power for about 10 minutes. This will cause a lot of water to come out of the tofu - especially when you drain it. It's best to do it in 2 to 3 minute lots and stir gently in between.
- Leave to drain in a colander to reduce the water, and for the tofu to cool down - it will be quickest in the fridge.
- Chop the red onion finely.
- Chop or cut the chives with scissors into fairly small pieces.
- When the tofu has cooled - put in a medium sized bowl.
- With the cooled tofu in a medium sized bowl, add in the chopped chives & finely diced red onion and mix briefly
- Add in the spices etc: mustard, turmeric, nutritional yeast, kala namak, diced onion, chopped chives, black pepper and vegan mayo and gently combine.
- You can use a fork or a spoon to stir it – you want to mix it and break the tofu pieces up a little, but not too much.
- It may work well with firm tofu – although I haven’t tried that yet - but definitely NOT extra firm.
- Use as a sandwich or roll filling: This was perfect for 6 of the small round pre-cut Kingsmill wholemeal rolls, with plenty left over for toast as it will keep for a few days.
- Or you can have it on toast with other things like vegan smoked ham......
- or avocado......