Egg Mayo Sandwich Filling
A cheeky, quick and easy “egg” mayo sandwich filler recipe inspired by the original egg and cress and egg salad sandwiches, just veganised.
Servings Prep Time
3Sandiwches 5Minutes
Cook Time Passive Time
5Minutes 10Minutes
Servings Prep Time
3Sandiwches 5Minutes
Cook Time Passive Time
5Minutes 10Minutes
Ingredients
Instructions
  1. Chop the tofu thinly and cook in a pan with oil for 5 minutes or until slightly browned, set aside.
  2. Slice the tomato and drain liquid in a sieve, rinse the watercress and chop finely.
  3. Add tofu to a bowl, with tomato, cress and mayo, mix well with black pepper and black salt.
  4. Once mixed well adjust quantities to your liking and leave to set for 10 minutes in the fridge.
  5. Serve on white bread, slice and enjoy!
Recipe Notes

Drain the tomatoes to ensure there is less liquid so the mix is more creamy than runny.