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Eggless Egg Sandwich [Vegan]

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Apparently this infamous recipe has been plagiarized and copied all over the web and even in a few big name books, but make no mistake, this creation is completely my own!

Picnics don't have to be a bore. Enjoy this Eggless Egg Salad Sandwich at your next get-together for the ultimate protein fill, without the cholesterol.

Eggless Egg Sandwich [Vegan]

This Recipe is :

Dairy Free Vegan


For the ‘Yolk’

  • 2 heaped Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder. The ratio of water/liquid versus the potato flakes or powder that you find may differ depending on the brands and textures differ in the dried potatoes, some need less water, so you may need to slightly adjust this.
  • 7 Tbsp  (105 mL) hot water (may need a tiny bit more)
  • 1 tsp nutritional yeast
  • ¼ tsp turmeric
  • ¼ tsp kala namak salt, otherwise known as black salt – it has a sulphuric “egg” flavor, so it is essential for this recipe
  • ¾ tsp egg replacer
  • 1 tsp vegan margarine
  • 1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

For the ‘Egg White’

  • 12.3 oz pack of firm silken tofu
  • 2 Tbsp vegan mayonnaise


  • A sprinkle of fresh chopped chives (optional)
  • Freshly ground pepper (optional)




For the ‘Egg Yolk’

  1. Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, it should be thick in consistency.
  2. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer.

For the ‘Egg White’

  1. Crumble the tofu into a clean bowl, then add the mayonnaise.
  2. Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise.
  3. Refrigerate this mix for 1 to 2 hours before serving.
  4. Spoon onto fresh bread and enjoy!  I suggest using the freshest and tastiest wholegrain bread, and the best possible brand of vegan mayonnaise.


1. You may wish to get your packet of tofu and place it in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut.
2. You will also need extra oil for frying your egg if you decide to make fried eggs.





Miriam is the creator of Mouthwatering Vegan, the enormously popular vegan food blog, and winner of the 2012 UK Vegan Awards "Best Online Recipe Guide." Her innovative food is all about enticing the senses, taking taste to another dimension, and helping more people make the transition to a plant-based diet. Miriam currently resides in Malta with her seven-year-old daughter, her husband, and her two cats.



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0 comments on “Eggless Egg Sandwich [Vegan]”

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2 Years Ago

For Christ sake.... use weign measurements, NOT FUCKING TABLESPOONS AND CUPS. Everyones tablespoons are different. Just say: 10 grams.

26 Apr 2015

Jon seriously, if I was the author I wouldn\'t dream of altering my recipe for a rude person like you - what a despicable comment, from a despicable person. I won\'t engage further.

Ariel Coriaty
2 Years Ago

Do you have to drain the tofu first?

26 Apr 2015

yes best to do so Ariel.

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