Tofu egg salad with vegan mayo

300 g tofu

½ cup vegan mayo*

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon mustard

A pinch of salt

½ teaspoon ground turmeric

¼ teaspoon ground chilli

2 celery stalks, diced

2 tablespoons parsley, finely cut

Dry the tofu, then crumble it with your hands and set it aside. Mix the mayo, nutritional yeast, lemon, mustard, salt, turmeric and chilli to obtain a sauce. Add the tofu, celery and parsley and mix well. Serve on sandwiches or bruschettas with lettuce leaves.

 

*For the vegan mayo:

100 ml soy milk

Juice of half lemon

2 teaspoons mustard

salt

Sunflower oil, enough to obtain the mayo, usually twice the quantity of milk

A pinch of Turmeric (to give the colour)

Blend the milk with the lemon, mustard, turmeric and salt, slowly adding the oil until you obtain the mayo.

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