Name: Egg-less mayo sandwiches
Prep time: 5 min
Total time: 5 min
Yield: 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)

Ingredients

16 serv.

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)

Instructions

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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.
2 Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
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.
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.