Ham, Egg & Cress Sub

Two white sub rolls with tofu, vegan egg mayo and cress

Ham, Egg & Cress Sub

A recreation of my old favourite sandwich from M&S - smoked tofu, vegan egg mayo and cress on a soft white submarine roll.
Course Lunch
Cuisine British, Vegan
Tags sub, vegan egg, vegan ham
Prep Time 10 minutes
Rest Time 15 minutes
Total Time 10 minutes
Servings 2 rolls


  • 100 g firm pressed tofu block - see notes
  • 1/2 tsp ground turmeric
  • 1/2 tsp black salt (kala namak) - see notes
  • 5-6 tbsp vegan mayonnaise
  • 100 g smoked tofu block - see notes
  • 2 white submarine rolls
  • Handful of garden cress


  1. Crumble the plain pressed tofu (100g) into a bowl, add the turmeric (1/2 tsp), black salt (1/2 tsp) and as much vegan mayonnaise as you like, I like around 4-5 tablespoons. Stir it all together and place in the fridge for 10-15 minutes to let the tofu marinate in the spices.

  2. Using a serrated knife, slice the smoked tofu block (100g) very thinly like deli ham slices.

  3. Slice the rolls in half and spread some more vegan mayo on each half of the bun, around 1 tbsp per roll. Add some fresh cress to the bottom half of the roll and then spoon of half of the tofu egg mixture. Finally layer on the smoked tofu slices and top with the other half of the bun.

Recipe Notes

You'll probably need to fiddle with the turmeric and black salt measurements to your liking, these are just the amounts that I like personally, so keep experimenting until you find your perfect balance.

Black salt is available anywhere with a good spice selection and can easily be found online.

I used Taifun smoked tofu and the Tofuture tofu press to firm up the plain tofu. This is not essential but will really improve the texture of the egg mayo.

White sub roll with tofu, vegan egg mayo and cress on chopping board

White sub roll with tofu, vegan egg mayo and cress

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