One of our favourite sandwiches used to be the traditional egg mayo. It was creamy, soft and really did hit the spot any lunchtime of the week. No need to miss out now that you’ve decided to eat a plant based diet! Chickpea tofu makes an incredible substitute for egg… similar texture and when slathered with either homemade or shop bought vegan mayo, it’s a new favourite. This recipe tastes amazing with Tohu that is slightly warmed, we love to add raw red onion but you can miss that out or add another type of onion instead.
Serves: 1
Prep time: 15m
Difficulty: Easy
Vegan
everything you need
100g x Tohu
For Mayo:
5 tbsp aqua faba (liquid from chickpea tin)
Pinch seasalt
1 tsp of mustard
100ml vegetable oil (try to stick to a neutral oil)
Half tsp of apple cider vinegar
1/6 red Onion
Handful of rocket or other green salad leaves
Sourdough loaf or any other bread
Step 1
Unwrap and cut the chickpea tofu into small cubes..(or any shape you like!)
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