Egg free egg mayo on rice cakes pictured from above served with spinach and baby heritage tomatoes

Epic Egg Free "Egg Mayo"

A delicious vegan friendly oil and sugar free alternative to egg mayonnaise
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Prep Time 15 mins
Course Salad
Cuisine Vegan
Servings 4
Calories 75 kcal



  • 300 g silken tofu
  • 400 g medium firm tofu
  • 1.5 tsp dijon mustard
  • 1.5 tsp Kala namak (black salt)
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 0.5 tsp nutritional yeast
  • 0.5 tsp tumeric
  • 0.25 tsp stevia
  • Fresh chives
  • 1 sweet yellow / red onion (optional)


  • Drain both packs of tofu. Chop the silken tofu and leave to dry on a towel. Press the medium firm tofu for at least fifteen minutes.
  • To a high speed blender add the silken tofu, Dijon mustard, kala namak (black salt), fresh lemon juice, apple cider vinegar, nutritional yeast, turmeric and stevia, and blend until completely smooth.
  • While the dressing is blending, cut the pressed tofu to resemble chopped egg and add it to a mixing bowl. You can add the optional onion at this point if you want to add some extra crunch.
  • Add half of the dressing to the tofu and mix thoroughly. Cut the chives finely into the mixture and stir again. At this point, depending on how saucy you'd like the final product to be, you can add more dressing. You can also add more kala namak (black salt) and pepper to taste. Serve immediately and refrigerate any leftovers, use within seven days. Any leftover dressing can also be refrigerated and used within seven days. Some separation may occur in the dressing if it is left to sit, a quick mix before serving should remedy this.
Keyword black salt, kala namak, silken tofu, tofu, vegan, vegan egg mayo, vegan egg salad