Vegan Tofu Egg and Cress Sandwich

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Vegan Tofu Egg and Cress Sandwich

Do you miss an egg and cress sandwich? This recipe shows you how to make a better and healthier alternative to your favourite sandwich.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

This vegan egg and cress sandwich uses tofu instead of egg to give it a great flavour and texture – without the animal products!

It uses kala namak for an authentic flavour, and turmeric for a bright, appetising colour.

Serve with fresh, crusty bread for a simple but delicious lunch.

What is kala namak?

Kala namak, also known as Himalayan black salt, is a pungent salt commonly used in South Asian cuisines.

It has an egg-like aroma, which makes it ideal as a seasoning for vegan egg replacements and plant-based versions of dishes that commonly use egg.

In Indian cooking, however, it is an important condiment all of its own, and is an important ingredient in chat masala, which is commonly used to flavour appetisers, salads, and street foods.

How can I stop this sandwich from going soggy?

Draining your tofu is a very important step in this recipe, so don’t skip it! Use a tofu press to get as much moisture as possible out of your tofu (or, you could use a makeshift ‘press’ by wrapping your tofu in paper or clean cloth towels and pressing between two chopping boards. Add weight to the top board by placing a book or tin of beans on top.)

To provide extra protection from the moist filling, you could also spread a thin layer of non-dairy butter over each slice of bread before assembling your vegan egg and cress sandwich.

If you’re taking your sandwich to work or school, you can keep your sandwich fresh by storing the bread and filling separately, and assembling your sandwich when it’s time to eat.

Total Time: 10 minutes

Servings: 4

Total Time: 10 minutes

Servings: 4




(Servings: 4)

  • For the filling
  • 75 75 g extra firm tofu, drained well
  • 0.125 0.125 tsp turmeric powder
  • 0.25 0.25 tsp sea salt flakes
  • 0.25 0.25 tsp black pepper
  • 0.125 0.125 tsp kala namak
  • 30 30 ml vegan mayonnaise
  • To assemble
  • 2 2 slices fresh, crusty bread
  • fresh cress
  • extra black pepper, to taste


  1. Place all the filling ingredients in a bowl and mash together with a fork until well-mixed. This can be left chunky or quite smooth, depending on your preference. Taste to check the seasoning and adjust, if necessary.
  2. Assemble the sandwiches by generously spreading the tofu over the bread and topping with cress and black pepper. Enjoy immediately once assembled or keep the filling chilled for up to 2 days.

Nutritional information per 100g: Calories 145, Fat 12g, Saturates 1.2g, Carbohydrates 1.5g, Sugars 0.6g, Protein 7.4g, Salt 0.79g


In search of more vegan sandwiches? Try this Vegan Yuba Bacon Sandwich recipe!

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Vegan Food & Living

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