Vegan Egg and Cress Sandwich

00h 05
00h 05

Made with simple ingredients, this vegan take on the classic egg and cress sandwich is so easy to put together and is perfect served with an afternoon tea spread or even for lunch on the go.

Ingredients and Method


  • 1 packet (350g) silken tofu
  • 1 cup vegan mayonnaise
  • 1 tbsp dijon mustard
  • ½ tsp turmeric
  • Pinch of salt
  • Pepper, to taste
  • Bread of choice
  • Handful of cress


  1. Cut the tofu into small cubes, lay on a paper towel and gently press to soak up excess moisture.
  2. In a bowl, add the mayonnaise, dijon mustard, turmeric, salt and pepper and mix well to combine.
  3. Add the tofu cubes and gently fold into the mayo mix until well coated. Mash the tofu slightly with a fork till it resembles an egg like texture.
  4. Serve on your bread of choice and top with some fresh cress. Store in an airtight container in the refrigerator for up to 5 days.

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