Egg-less mayo sandwiches
- Preparation and cooking time
- plus 30 mins draining
- Makes 16-20 sandwiches
Use tofu as a substitute for egg along with dairy-free mayo to make these vegan sandwiches. They're ideal for a kids' party where some children may have an intolerance or allergy
- 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.