One of our favourite sandwiches used to be the traditional egg mayo. It was creamy, soft and really did hit the spot any lunchtime of the week. No need to miss out now that you’ve decided to eat a plant based diet! Chickpea tofu makes an incredible substitute for egg… similar texture and when slathered with either homemade or shop bought vegan mayo, it’s a new favourite. This recipe tastes amazing with Tohu that is slightly warmed, we love to add raw red onion but you can miss that out or add another type of onion instead.

Serves: 1

Prep time: 15m

Difficulty: Easy


everything you need

100g x Tohu

For Mayo:

5 tbsp aqua faba (liquid from chickpea tin)

Pinch seasalt

1 tsp of mustard

100ml vegetable oil (try to stick to a neutral oil)

Half tsp of apple cider vinegar

1/6 red Onion

Handful of rocket or other green salad leaves

Sourdough loaf or any other bread

Step 1

Unwrap and cut the chickpea tofu into small cubes..(or any shape you like!)

back to ingredients

Step 2

Mix all the ingredients for the mayo together, using either a Nutribullet or a hand blender. Whizz it all up until it’s a nice thick consistency just how you’d like your usual mayonnaise.

Step 3

Thinly slice the red onion. If you want to add any other salad greens in, wash and spin them now.

Step 4

Mix together the tofu, vegan mayo and red onion in a large bowl so that you can do it carefully and cover all the tofu and season to taste.

Step 5

Slice the sourdough and spread the ‘egg’ mayo mixture, top with the washed and dried rocket leaves..a sprinkle more black pepper and enjoy.