Egg-less mayo sandwiches
- Preparation and cooking time
- Prep:
- plus 30 mins draining
- Easy
- Makes 16-20 sandwiches
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- 400g block of medium-firm tofuin 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)
Nutrition: Per serving (20)
- kcal139
- fat5g
- saturates1g
- carbs18g
- sugars2g
- fibre1g
- protein5g
- salt0.5g
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.
