Remove tofu from packaging and ideally squeeze in a tofu press for 15 minutes until almost no liquid remains. The less liquid in the tofu, the better it can absorb the marinade.
Alternatively, wrap tofu with paper towel or a clean kitchen towel and weigh down with a heavy object. Let stand for 15 minutes until the liquid is squeezed out as best it can.
Remove tofu from press and crumble by hand into a bowl.
200 g Tofu natural
Add cahew mayo, kala namak, apple cider vinegar, paprika, yeast flakes, turmeric, black pepper, pickles, and capers and stir until evenly combined.
60 g Cashew Mayo, 1 tbspn Kala Namak, 1 tbspn Apple cider vinegar, 1 tbspn Paprika powder, 2 tbspn Yeast flakes, 1 tbspn Turmeric, ½ tbspn black pepper, 3 tbspn Pickles, 2 tbspn Capers, optionally 1 tsp. hot mustard or ½ tsp. mustard seeds, ground
For a sandwich, spread mayo on one bottom of each sandwich, top with a lettuce leaf and egg salad. Garnish with fresh herbs and finish with another slice of bread.
Spelt bread, Spelt roll, Fresh herbs, fresh salad leaves
Best enjoyed fresh. Store remaining egg salad in an airtight container in the refrigerator for up to 3 days.