Vegan Egg Sando


Serves 1

1/2 block silken tofu, lightly mashed

1/4 tsp turmeric

1/4 tsp garlic powder

1 tbsp Nush chive almond spread (plus 1 tsp to spread on bread)

1 – 1/2 tsp Dijon mustard

1 tbsp vegan salad cream

Salt and pepper

Chilli jam

2 slices vegan brioche, toasted


Optional: Sprinkle of black salt

Optional: Sliced tomatoes


In a small bowl, mash your silken tofu with the back of a fork – you don’t want to break it up too much – leave some bigger chunks, and some smaller (the same as you’d do egg mayo).

Add your almond spread, vegan salad cream and your spices, mixing lightly, so you don’t break the tofu more. Mix until you’re happy with the colour & flavour, adjusting to taste.

Toast your vegan brioche light, add 1 tsp Nush almond spread to one side, then 1 tbsp chilli jam to the other side, then cover one side in spinach leaves, followed by sliced tomatoes if you want to, then topping with your egg mixture and some chilli flakes.

Season, then wrap your sandwich tightly in parchment and slice open, through the parchment, with a sharp knife.