Egg-less mayo sandwiches

• tofu↗400g block of medium-firm g

  in water

• vegan mayo6 tbsp tbsp
• Dijon mustard↗½ tsp tsp
• turmeric↗¼ tsp ground tsp
• nutritional yeast↗1 tbsp tbsp
• finely sliced scallion2 tsp tsp
• large white sandwich bread or whole‑grain baguette1

  (10‑12 slices), or 12 mini‑buns (use gluten‑free bread if needed)

• watercress↗1 punnet punnet

  (optional)

Step-by-step instructions

1. 1

   Remove the tofu from the package and press out excess water by placing it between kitchen paper sheets or a clean kitchen towel, pressing with a plate for about 30 minutes.

2. 2

   Mix the mayo, Dijon mustard, turmeric and nutritional yeast together with a pinch of salt and pepper.

3. 3

   Crumble the tofu in a bowl, leaving large pieces to mimic scrambled egg texture. Gently fold in the finely sliced scallion. If you prefer a softer consistency, add more mayo.

4. 4

   Spread the mixture onto the bread, forming four‑five sandwiches (depending on how much filling you want), then add watercress if desired. Use a sharp knife to cut them into triangles.