Japanese egg salad sandwhich

Makes 4 sandwiches

• 1 block (454g) medium firm tofu, shredded

• 6 tbsp vegan mayo

• 1 tbsp nutritional yeast

• 1 tsp granulated sugar

• 1/2 tsp vegan chicken broth powder or paste

• 1/4 tsp turmeric

• 1/2 tsp of kala namak (black salt)

• 1/4 tsp salt or more to taste

• black pepper to taste

• 2 tbsp chopped green onions

• 8 slices of white bread

1. In a large bowl add the vegan mayo, nutritional yeast, sugar, turmeric, vegan chicken broth powder or paste, kala namak, salt, black pepper and parsley.

2. Mix using a spoon or whisk until well combined

3. Drain and pat dry a block of medium firm tofu with a paper towel. Shred it using a cheese shredder.

4. Add the tofu to the mayo mixture.

5. Gently stir/fold until combined. You can enjoy immediately or cover and let chill until ready to serve.