Tofu Egg Mayo (Oil-Free)

March 28, 2022 by Samuel Anthony

Share on FacebookShare on TwitterPin on PinterestShare on LinkedInShare via Email
Tofu egg mayo on wholemeal bread buns topped with tomato slices

This oil-free tofu egg mayo alternative provides more protein per serving than traditional eggs and makes an excellent topping for a vegan wholemeal egg sandwich.

For clarity, that's 16g of protein per serving compared with just 6g with 'real' eggs!

Upgrade that vegan egg salad, deliver 33% of your daily calcium and a quarter of your daily iron in one hit! 💪

The potent antioxidant combination of turmeric and ground black pepper provides a natural golden egg colour while benefiting our bodies with curcumin.

I have kept this recipe cooking oil-free as I have found this adds unnecessary calories and processed products to an otherwise tasty recipe.

Serving suggestions ����

  • Wholemeal vegan egg and cress sandwich
  • Garnish with sliced beef tomatoes and ground black pepper
  • Stuffed jacket potatoes - don't knock it until you try it!
  • Vegan egg salad

Making this recipe 👩‍🍳

  • If you prefer your egg mayo warm, you can heat it, but make sure you do this to the tofu before adding the coconut mayo.
  • Find a natural, sugar-free coconut yoghurt as these tend to be lower in fat and closer to the whole, unprocessed food.
  • If you're avoiding coconut or processed foods entirely, consider using gram flour and water to make a creamy sauce.

Vegan Tofu Egg Mayo

Delicious, golden egg and oil-free tofu egg mayonnaise for a high calcium, protein and iron vegan lunch.

Prep: 10m

Cook: 0m

Total: 10m

Serves: 3

  • Ingredients
  • 450g extra firm tofu
  • 1tsp turmeric
  • 1/2tsp black pepper
  • 1tsp black salt (kala namak) - needed for the egg flavour
  • 1tbsp miso paste
  • 4tbsp natural, sugar-free coconut yoghurt
  • Method
  • Crumble the tofu with your hands into small scrambled-egg-sized clumps.
  • If you want it warm, heat a large frying pan and add the tofu. Stir regularly and use small amounts of oat milk or water as required to stop any sticking.
  • Add the turmeric, black pepper and salt and continue to stir.
  • In a small bowl mix the miso and coconut yoghurt to form the mayonnaise alternative.
  • Combine everything and serve! 💚
  • Nutrition per serving:
  • Calories: 230
  • Protein: 16g
  • Fibre: 2g
  • Iron: 21%
  • Calcium: 33%
  • Cholesterol: 0mg

Share recipe

Share on FacebookShare on TwitterPin on PinterestShare on LinkedInShare via Email
Vegan newsletter icon

Want to stay in touch and get free vegan recipes?