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
Prep:5 mins
Makes 16-20 sandwiches
400g block of medium-firm tofu in water6 tbsp vegan mayo½ tsp Dijon mustard¼ tsp ground turmeric1 tbsp nutritional yeast2 tsp finely chopped chives1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)1 punnet cress (optional)
STEP 1Remove 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 2Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.STEP 3Crumble 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 4Spread 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.
