TOFU ‘EGG’ SALAD TOAST

Serves: 2

Prep + Cook Time: 15 mins

Ingredients

3 tbsp. vegan mayonnaise

1 oz. (30g) celery, finely chopped

2 tbsp. dill, finely chopped

2 tbsp. chives, finely chopped

1 tbsp. apple cider vinegar

¹⁄₂ tbsp. mustard, Dijon or yellow

1 small clove garlic, minced

1 tsp. salt

¹⁄₄ tsp. black pepper

¹⁄₂ tsp. ground turmeric

8.8 oz. (250g) firm or extra firm tofu

4 slices of bread, toasted

2 radishes, sliced

4 salad leaves

Nutrition Key

Kcal	Fats	Carbs	Protein
485	25g	41g	24g

*nutrition per serving

Directions

1. Add the vegan mayonnaise, celery, dill, chives, apple cider vinegar, mustard, garlic, salt, black pepper, and turmeric to a mixing bowl and stir until well combined.

2. Drain and pat the tofu dry with a paper towel. With another paper towel apply pressure on top of the tofu to remove some of the excess moisture. Do this a couple of times, then cut the tofu into small dice.

3. Add the tofu into the mixing bowl, crumbling some of it. Mix until well combined. Taste and adjust for seasoning.

4. Serve the tofu mixture between 2 slices of toast, along with the sliced radish and salad leaves.