‘Egg’ sandwich spread
Recipe by Sue Daniels
- Using a fork, mash the tofu in a bowl.
- Finely chop the onion and celery then add it to the tofu.
- Add turmeric, mayonnaise, savoury yeast flakes, mustard powder and black salt to the bowl. Mix well until combined.
- Can be served immediately or stored in the fridge for up to 3 days until used.
- Serving suggestion: Use the spread in a sandwich with a slice of your favourite vegan cheese. Or use it as a dip with fresh vegetables.