This is a twist on my vegan Auntie Eileen’s egg mayo sandwiches. The beetroot gives a zesty twist to the egg tofu and is packed with potassium, vitamin A, iron and antioxidants, making this a healthy option for breakfast, lunch or dinner.
Ingredients
1 beetroot, peeled, roasted and finely chopped
1 block firm tofu
1 tsp kala namak salt
1 tsp turmeric
3 tbsp vegan mayo
Two slices sourdough toast
Salad and chopped spring onion, to garnish
Method
First, press the tofu for an hour, using a tofu press, or by wrapping the tofu in a tea towel, placing it in a sieve, suspending it over a bowl and placing heavy books on top.
Mash the tofu up using a potato masher or with your hands. You don’t need to marinade the tofu with this recipe, as you are adding such strong flavours.
Mix the mayo, kala namak salt, turmeric and chopped beetroot into the mashed tofu.
Serve on toasted sourdough garnished with salad and enjoy!
If you like this, try our lemon parsley beans with tomato cashew spread.