For sandwich Friday a couple of weeks ago we fancied something a bit different…
I made tofu ‘egg’ mayo a couple of times a while ago (when I ate vegetarian rather than plant based), using the recipe from the mori-nu website, and although it’s very tasty and surprisingly egg like, it contains honey. I tried it once without the honey and it didn’t work at all! So it was time to come up with my own recipe.
I was very taken with the soy flour mayo I made for this recipe, so that became my base. And along with black salt for ‘egginess’, and cress because you can’t have egg mayo without it, it made an astonishingly close replication!
It’s silly really, when I ate eggs I really wasn’t fond of egg mayo, but this version has a much nicer texture and mouthfeel as well as being so tasty and very moreish.
Just a note about the black salt. It loses its flavour over time, so if you’re making the sandwich filling in advance, mix the black salt through just before making the sandwiches. It’s fine overnight though.
Oh, and the bread in the photo is a Bfree loaf. Vegan, gluten free and perfect for sandwiches!
enough for 4 sandwiches
349 g firm silken tofu (1 standard tetrapak)
2 tbsp cress
for the mayo
2 tbsp soy flour
3 tbsp oil
3 tbsp soy milk
2 tbsp nutritional yeast
pinch of English mustard powder
1/4 tsp black salt
Whizz together all of the mayo ingredients in a mini blender until well combined and thickened. I use the attachment from my immersion blender.
Put the tofu and mayo in a bowl and mix, breaking the tofu up into chunks. It’s nicest if it has a bit of texture. Stir the cress through.
Pile on to sandwiches!