Name: Egg-less mayo sandwiches
Prep time: 5 min
Cook time: 5 min
Yield: 1
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) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Egg-less mayo sandwiches

1. 400g block of medium-firm tofu in water -

2. 6 tbsp vegan mayo -

3. ½ tsp Dijon mustard -

4. ¼ tsp ground turmeric -

5. 1 tbsp nutritional yeast -

6. 2 tsp finely chopped chives -

7. 1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary) -

8. 1 punnet cress (optional) -

How to cook deliciously - Egg-less mayo sandwiches

1. Stage

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. Stage

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

3. Stage

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. Stage

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.