vegan egg and cress — A British classic, the egg and cress sandwich, but with a twist! Leave the egg, and swap for tofu for a vegan alternative

**total time** 5-10 mins
**makes** 4

Egg and cress sandwiches are a firm favourite in Britain. A classic to grab on the go from the supermarket, as a part of a fancy afternoon tea spread, or whipped up at home for a filling and healthy meal. If you’re vegan, or trying to eat more plant based meals, then swapping the egg for tofu is a great alternative to this staple sandwich filler.

To make your tofu “egg” you will need a few basic ingredients, with the addition of the key ingredient of black salt/kala namak if you’re able to get your hands on it for that added egg-y flavour.

1 pack of firm tofu
5-6 tbsp vegan mayonnaise
¼ tsp Dijon mustard
Nutritional yeast
¼ tsp turmeric
Black salt/Kala Namak (if you have it, don’t worry if not)
Salt & black pepper
Zest of 1 lemon
2 tbsp spring onion green ends, finely chopped

Topped with:

Punnet of cress
Sliced bread of choice, spread with vegan butter (I think the softer the better for this sandwich)

Start by mixing together all of your “egg” ingredients in a bowl, stirring to combine. Give it a quick taste, and adjust the seasoning to your preference. If you can’t get hold of vegan mayonnaise, then you can swap this for olive oil. It won’t have the same egg-mayo taste, but it’ll still make a tasty sandwich filler.

Now it’s time to add in your tofu. Choose firm tofu for this, but don’t press it, as the added liquid will help the texture - I chose Cauldron Tofu. Crumble it in your hands, leaving a few lumps as you can see in the photos. Then stir everything to combine.

Notes :

This recipe should make about 4-6 sandwiches, but if you're greedy and want to stuff your sandwich like me, maybe it'll just make two or three.

You can prep the tofu “egg” cress at the weekend and simply add to your sandwiches for school or work!
Leave out the cress if you don’t fancy it, for a more simple sandwich. Or top your jacket potato with this yummy filler!

Ingredients

1 pack of firm tofu
5-6 tbsp vegan mayonnaise
¼ tsp Dijon mustard
Approx 1 tbsp nutritional yeast
¼ tsp turmeric
Black salt/Kala Namak (if you have it, don’t worry if not)
Salt & black pepper
Zest of 1 lemon
2 tbsp spring onion green ends, finely chopped
Cress
Sliced bread of choice, spread with vegan butter

METHOD

In a bowl mix together the black salt, turmeric, nutritional yeast, mayo, lemon zest and spring onions.
Crumble in the tofu with your hands, leaving a few lumps, and gently mix all together.
Spread on sliced bread with the cress, and cut into triangles.

Notes

You can prep the tofu “egg” cress at the weekend and simply add to your sandwiches for school or work!
Leave out the cress if you don’t fancy it, for a more simple sandwich. Or top your jacket potato with this yummy filler!
Store in an airtight container, for up to 3 days.

Follow along the recipe here!