Pack a Picnic

TOFU EGGLESS MAYO AND CRESS

SERVES 4-6

NF

Per 100g

Calories 145, Fat 12g, Saturates 1.2g, Carbohydrates 1.5g, Sugars 0.6g, Protein 7.4g, Salt 0.79g

For the filling:

• 300g (scant 1 ¼ cup) plain, extra firm tofu, drained well

• ½ tsp turmeric powder

• 1 tsp sea salt flakes

• 1 tsp black pepper

• ½ tsp kala namak

• 120ml (½ cup) vegan mayonnaise

To assemble:

• 8-12 slices fresh, crusty bread

• Fresh cress

• Extra black pepper, to taste

1 Place all the filling ingredients in a bowl and mash together with a fork until well mixed. This can be left chunky or quite smooth, depending on your preference. Taste to check the seasoning and adjust, if necessary.

2 Assemble the sandwiches by generously spreading the tofu over the bread and topping with cress and black pepper. Enjoy immediately once assembled or keep the filling chilled for up to 2 days.

SMOKED TOFU BLT

SERVES 4-6

NF

Per 100g

Calories 219, Fat 14g, Saturates 2.0g, Carbohydrates 5.5g, Sugars 3.4g, Protein 17g, Salt 2.3g

For the tofu bacon:

• 1 tbsp mild oil

• 1 tbsp liquid smoke

• 1 tbsp soy sauce

• 1 tbsp maple syrup

• 2 tsp smoked paprika

• 1 tsp sea salt flakes

• Black pepper, to taste

• 225g (1 cup) smoked tofu, drained

To serve:

• 8-12 slices fresh, crusty bread

• 2-3 large, ripe tomatoes, sliced

• Lettuce leaves

• Vegan mayonnaise

• Mustard

1 Place all the bacon ingredients, except the tofu, into a wide shallow dish and mix together well. Thinly slice the tofu into rashers and coat in the marinade. Leave for 30 minutes for the tofu to absorb the flavours.

2 Heat a griddle pan until very hot and add the tofu. Cook for a few minutes on each side, or until lightly charred and chewy.

3 Assemble the sandwiches by layering up all the ingredients on the sliced bread. Serve warm or cold.