The black salt (also known as kala namak) gives this dish the eggy flavour, if you dislike this flavour then without it the spices will make it tasty anyway.
This recipe makes enough filler for about 4 sandwiches or rolls, depending on how thickly you spread it, you can make it up and leave in the fridge until you want to have your sandwich. That way it’ll keep your lunch fresh and the bread won’t go soggy.
Ingredients
- 349g pack of silken tofu
- ½ tsp turmeric
- 1 tsp mixed herbs
- ½ tsp garlic granules
- ½ tsp black salt (optional)
- 1 tbsp dairy free mayonnaise
- Handful of fresh cress
Method
- Drain any excess water off the tofu and place in a bowl with the turmeric, mixed herbs, garlic granules and black salt if using. With the back of a fork slightly mash the tofu while mixing in the herbs until it gains an egg like consistency.
- Stir in the mayo, season to your preference (you won’t need additional salt if you have used black salt) and serve in a sandwich or roll with the cress.
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