When on holiday back in the UK last year I came across a vegan “egg” salad sandwich in Marks & Spencers.. needless to say I had to try it! It was so good and realistic that I snapped a photo of the ingredients and decided I would try and copycat it, making any necessary replacements when I got back here. It uses cannellini beans and tofu as the egg replacement. I had just created my vegan mayo so this was the perfect addition for a sandwich. The recent royal coronation was a perfect opportunity to try it out. It has been very well received by vegans and non-vegans! 🙂
Vegan "Egg" Salad
Prep time
Total time
Creamy mayo with mashed white beans, tofu, onion and parsley. If you can find (or grow) cress that would be perfect!
Author: Deb
Recipe type: Sandwich filler
Cuisine: English
Serves: 4-6 sandwiches
Ingredients
- 400g can cannellini beans drained
- 3-4 tbsp my tofu mayonnaise
- (If not using my mayo add ½ teaspoon black salt for that eggy aroma)
- 200g Macro medium firm silken tofu
- 2 tsp Dijon mustard
- 2 spring onions (scallions) trimmed and very finely sliced
- 1 tablespoon finely sliced fresh parsley (or cress if you have it)
- 1 tsp salt or to taste
- black pepper to taste
Instructions
- Mash the drained beans in a large flat bottomed bowl with a fork or masher until no whole beans are left. Crumble in the tofu gently into large pieces. Add the mustard, onion, parsley, seasoning.
- Add the mayo and stir gently until all well combined