- 400g block of medium-firm tofu in water
- 6 tbsp vegan mayo
- ½ tsp Dijon mustard
- ¼ tsp ground turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tbsp nutritional yeast
Dried nutritional yeast flakes differ from active and beer yeasts…
- 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)
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.
Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
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.
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.
Get the eggy flavourIf you want to replicate an eggy flavour in these sandwiches, try adding a pinch of black salt (also called kala namak or Himalayan black salt) which has a distinctive sulphurous flavour.