5-6 tablespoons vegan mayonnaise (store bought or homemade*)
1½ teaspoons of Dijon mustard or yellow mustard
¼ teaspoon turmeric (or more for yellow color)
¼ teaspoon salt or ¼ teaspoon black salt (Kala Namak) for a more eggy, sulfur flavor
Fresh ground black pepper
1 tablespoons chopped chives or thinly slice green onions (optional)
8 slices bread
Lettuce leaves for garnish
Instructions
Press the tofu: Wrap the block of tofu in paper towels or a clean kitchen towel. Place something heavy on top of it, like a cast iron pan or large canned good, and let it sit for 30 minutes.
While the tofu presses, in a medium bowl, whisk together the vegan mayonnaise, mustard, turmeric, salt and pepper.
Add the chopped tofu. Add the chopped chives or green onion if using. Serve on bread with lettuce.
*Creamy Cashew Mayonaise - 1 cup raw cashews that has been soaked in water overnight. Rinse the cashews and dispose of the soaking water. Place the cashews, 1 tablespoon lemon juice, ½ tablespoon apple cider vinegar, 1 teaspoon mustard, salt, fresh ground black pepper and ¼ cup water in a high-speed blender. Process until smooth and creamy. Add more water if needed for consistency. This mayonnaise will thicken up a bit as it chills in the refrigerator.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/?p=36963