‘Chicken mayo’ tofu sandwich filler
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Tofu two ways (silken for the creamy mayo; firm for the chicken-style pieces) makes for a inventive plant-based sandwich filler.
Each serving provides 462 kcal, 32.2g protein, 7.8g carbohydrate (of which 4.8g sugars), 32.6g fat (of which 1.9g saturates), 4.7g fibre and 2.62g salt.
By Elly Curshen
Ingredients
For the mayo
- 300g/10½oz silken tofu, drained
- 1 tsp white miso
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp soft brown sugar
- 2 tbsp extra virgin olive oil
- sea salt flakes and freshly ground black pepper
For the ‘chicken’
Method
For the mayo, transfer everything to a food processor and blend until super smooth. Set aside.
For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again.
Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl.
Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool.
Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first.
