‘Egg & Mayonnaise’ Sandwich

Oooh, I really like this very much and feel like making them for friends and just tell them it is egg. It can’t really tell when the fresh scrambled tofu mixed with vegan mayonnaise, especially when you like more mayonnaise on it. Just control the amount of turmeric powder used or it can be omitted if desired. As the tofu can be rather wet and therefore I stir-fried it to avoid a runny texture. Toasted the breads, if desired. This recipe is just the basic, other ingredients can be added to this ‘egg and mayonnaise’ mix.

Preparation: 10 mins

Ingredients (serves 2)
° 1 small firm beancurd/tofu, pat dry and scrambled
° ¼ teaspoon turmeric powder
° ½ tablespoon olive oil
° 2 tablespoons vegetarian salad cream or vegan mayonnaise, or to taste
° salt and pepper, to taste
° 4 slices breads
° non dairy margarine (optional), for spread
° cucumber slices (optional)
° tomatoes slices (optional)

Method
1. Marinate scrambled tofu with turmeric powder and set aside for 5 minutes.
2. Heat oil in a non-stick pan over medium heat and stir fry the scrambled tofu for 1-2 minutes or until dry. Transfer to a bowl, add vegetarian salad cream or vegan mayonnaise, salt and pepper. Mix well.
3. Evenly spread margarine on one slice of bread.
4. Place the tomato slices and cucumber slices on the bread. Scoop the mashed ‘egg’ over it.
5. Spread margarine on the second slice of bread and complete the sandwich.
6. Slice the sandwich diagonally and use sandwich toothpicks to hold the sandwich halves together. Repeat for the next 2 slices of bread.