Tofu Mayonnaise Sandwich

Course: Dinner, Lunch

Cuisine: British

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 457kcal

Author: Jacq

Our Tofu Mayonnaise Sandwich recipe is a tasty adaption of the traditional egg and cress mayo sandwich. It is quick & easy to prepare with the tofu being mixed with dairy-free mayonnaise, and optional chopped chives, before being seasoned with Kala Malak which provides the eggy flavour. However, this spice can be easily omitted.

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US Customary - Metric

Equipment

Mixing bowl
cutlery fork or potato masher
Chopping board
butter knife

Ingredients

400 grams firm tofu (Alternatively use two 400g [14oz] cans chickpeas, drained.)
8 tablespoon vegan mayonnaise
4 tablespoons salad cress (use the salad cress from those little pots available in most supermarkets beside the salad aisle. Alternatively use larger watercress leaves but chop into smaller pieces. Use extra salad cress if preferred.)
1 small red onion (fine chopped, alternatively use fine chopped spring [green] onions, or chopped chives.)
pinch black salt [Kala Malak] (add a pinch at first and then more to taste)
8 slices bread (or 4 soft rolls of your choice)
1 tablespoon margarine (or your choice of spread - this ingredient can be optional depending on your dietary requirements)

Instructions

Squeeze the tofu to remove excess water. Some brands such as Tofoo.co don't require pressing as they are pre-pressed.
I use 2 small chopping boards and some paper towels to press tofu if required. Place the paper towels both under and above the tofu. Sit the tofu on one of the boards and press down with the other board to gently squeeze water out.
400 grams firm tofu
Place the tofu in a bowl and mash with a fork.
Mix through the red onion, watercress, and mayonnaise.
8 tablespoon vegan mayonnaise, 4 tablespoons salad cress, 1 small red onion
Add black salt a pinch at a time until you've happy with the flavour. Add salt and pepper to taste if liked.
pinch black salt [Kala Malak]
Tofu mayonnaise is best served chilled but if all the ingredients were already chilled your filling may be good to go.
Spread your bread with a little margarine if liked. I also like to add some salad leaves if I have any onto the bread before adding the filling but this is optional.
1 tablespoon margarine, 8 slices bread
Fill the buttered bread slice with the tofu mayo filling and cover with another slice of bread.
Optional: Serve garnished with extra salad cress.

Notes

Nutritional data is included for guidance only and is not a strict analysis as ingredients vary.
The nutritional calculation includes 8 slices of sandwich style white bread slices and dairy-free margarine.
Leftover tofu mayonnaise will keep fresh in the fridge, within a covered container, for 3 days. Give the filling a mix before use.
Instead of a sandwich tofu mayonnaise can be also enjoyed stuffed into a baked potato, romaine lettuce leaves, topped onto crackers, used as a vegetable stick dip, or as part of a salad bowl.
For a more hearty meal serve pair your favourite soup with a tofu mayonnaise sandwich. We often like soup and tofu sandwiches for an easy dinner especially during the hotter days of the summer months.

Nutrition