Sounds like an oxymoron doesn’t it? But no, after all the ‘cheese-free’ cheeses, the ‘milk-free’ milks and the chilli-non-carnes, there is another vegan saviour to take centre stage: vegan egg-mayonnaise.
I’ve never been a fan of egg-mayo sandwiches.
As a child, the thought of boiled eggs, mashed up with mayonnaise repulsed me and the smell?! Enough to make little old me gag and open all the windows up. So I can’t really explain why I decided to take a chance on a vegan version of this classic sandwich filler. But I can tell you that it was worth it!
In the past week I have made this twice already, both times with my mum commenting how ‘eggy’ the kitchen smells. I think I even tempted my egg-addict brother by the smell alone.
The secret ingredient: black sea salt. Which is actually pink, and also known as kala namak,by the way. I purchased this online for less than £2, wanting to see what all the fuss was about when making scrambled tofu – despite hating ‘eggy’ things. I was really impressed with the texture, flavour and smell but a small pinch goes a very long way: be warned. So how about we celebrate another very eggy yet egg-free dish? Here’s the recipe…
Serves 1 (enough for one sandwich)
¼ block firm tofu
Small pinch black sea salt
1/8 tsp turmeric
Salt and pepper
1 spring onion, thinly sliced
½ – 1 tsp nutritional yeast
To serve: toasted sourdough, chilli flakes, sliced avocado, salad leaves, toasted seeds, sriracha
Pat the tofu dry and mash with the back of a fork until it’s nice and crumbly.
Add in all other ingredients and continue to mash/stir until fully incorporated.
Serve however you prefer: I like it as an open sourdough toast sandwich with sliced avocado, chilli flakes, seeds and sriracha.
The mix will last a couple of days in the fridge in an airtight container although best eaten fresh.
What are your thoughts on egg-free egg-mayo? Please leave a comment below. Or if you make this sandwich filler, tag me in your creations on Instagram @nourishing.amy and use the hashtag #nourishingamy.