Ham, Egg & Cress Sub
- 100 g firm pressed tofu block - see notes
- 1/2 tsp ground turmeric
- 1/2 tsp black salt (kala namak) - see notes
- 5-6 tbsp vegan mayonnaise
- 100 g smoked tofu block - see notes
- 2 white submarine rolls
- Handful of garden cress
Crumble the plain pressed tofu (100g) into a bowl, add the turmeric (1/2 tsp), black salt (1/2 tsp) and as much vegan mayonnaise as you like, I like around 4-5 tablespoons. Stir it all together and place in the fridge for 10-15 minutes to let the tofu marinate in the spices.
Using a serrated knife, slice the smoked tofu block (100g) very thinly like deli ham slices.
Slice the rolls in half and spread some more vegan mayo on each half of the bun, around 1 tbsp per roll. Add some fresh cress to the bottom half of the roll and then spoon of half of the tofu egg mixture. Finally layer on the smoked tofu slices and top with the other half of the bun.
You'll probably need to fiddle with the turmeric and black salt measurements to your liking, these are just the amounts that I like personally, so keep experimenting until you find your perfect balance.
Black salt is available anywhere with a good spice selection and can easily be found online.