Egg-less mayo sandwiches
- Preparation and cooking time
- Prep:
- plus 30 mins draining
- Easy
- Makes 16-20 sandwiches
Ingredients
- 400g block of medium-firm tofu in water
- 6 tbsp vegan mayo
- ½ tsp Dijon mustard
- ¼ tsp ground turmeric
- 1 tbsp nutritional yeast
- 2 tsp finely chopped chives
- 1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)
- 1 punnet cress (optional)
Method
- STEP 1
Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
- STEP 2
Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
- STEP 3
Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
- STEP 4
Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.
