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‘Egg’ sandwich spread

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Recipe by Sue Daniels


225g firm tofu
¼ tsp turmeric
1 stick celery
1 small red onion
2 tbsp Kewpie No Egg Mayonnaise
2 tbsp Cruelty Free Pantry Savoury Yeast Flakes
½ tsp mustard powder
½ tsp Cruelty Free Pantry Black Salt



  1. Using a fork, mash the tofu in a bowl.
  2. Finely chop the onion and celery then add it to the tofu.
  3. Add turmeric, mayonnaise, savoury yeast flakes, mustard powder and black salt to the bowl. Mix well until combined.
  4. Can be served immediately or stored in the fridge for up to 3 days until used.
  5. Serving suggestion: Use the spread in a sandwich with a slice of your favourite vegan cheese. Or use it as a dip with fresh vegetables.