400gramsfirm tofu14.1 oz. Use roughly 100g/3.5 oz of tofu per person.
4tbspwatercressuse the watercress from those little pots available in most supermarkets beside the salad aisle. Alternatively use larger watercress leaves but chop into smaller pieces. Or use chopped chives.
1smallred onionfine chopped. Alternatively use fine chopped spring/green onions. Or chopped chives.
8tbspvegan mayonnaiseUse about 2 tablespoons per person.
8slicesbreadof your choice. Or rolls, baps, tortilla wraps, pitta bread, etc.
pinchofkala namak/black saltadd a pinch at first and then more if liked.
plant-based margarine or vegan butter
salt and pepper to taste
Squeeze the tofu to remove excess water. Some brands such as Tofoo.co don't require much pressing.I use 2 small chopping boards and some paper towels. Place paper towel under and above the tofu. Sit the tofu on chopping board and press down with the other board to squeeze water out.
Place the tofu in a bowl and mash with a fork until it's in small pieces.
Add the red onion, watercress, and mayonnaise.Mix.
Check the seasoning. Add salt and pepper to taste. If using black salt add a pinch at a time until you've happy with the flavour. If you've already added salt be careful not to make your tofu mayonnaise taste too salty.
Tofu mayonnaise is best served chilled but if all the ingredients were already chilled your filling is likely good to go.
Spread margarine on your bread if using. Add some salad leaves if liked.Fill your sandwich with the tofu mayo and pop on another slice of bread.Cut your sandwich into triangles or rectangle half's.
Serve garnished with more watercress and/or chives.And accompanied with a mixed salad.
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The following nutritional analysis is for guidance only and is not a strict analysis as ingredients vary. The data is based on 8 slices of medium wholemeal bread.
This calculation omits the bread and is for the tofu, vegan mayonnaise, red onion, and watercress: