I loved coming up with this recipe! I made it five times after I had finalised it just because I couldn’t get enough. The creamy mayonnaise, eggy filling and crunchy celery and spring onions are the perfect combination (and I promise you won’t taste the tofu). Delicious as a sandwich filling on its own but feel free to jazz up with lettuce, tomato or avocado. Stores well in the fridge for up to a week so a great mixture to make in advance and take to a picnic or BBQ along with a loaf of bread, or use for quick lunches throughout the week.
Makes 6
+ vegetarian
+ dairy free
+ egg free
+ gluten free (option)
+ nut free
Ingredients
Apple cider vinegar
Dijon mustard
Black salt (Kala namak)
Ground turmeric
Fine salt
Grapeseed oil
Firm tofu block, quartered
Celery, finely diced
Spring onions, finely sliced
Slices of bread
Method
This recipe can be found on page 23 of our delicious cookbook for Thermomix machines; I Can't Believe it's Vegan. If you don't already have this one in your collection, you can check it out here...
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