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Ingredients
Tofu Mayo
- 400 g Silken Tofu
- 3 tbsp Neutral Tasting Oil
- 1/2 tsp Dijon Mustard
- 1 Lemon juiced
- 1 tbsp Nutritional Yeast or more to taste
- 1/2 tsp salt or more to taste
Chickpea ‘Tuna’ Salad
- 240 g Canned Chickpeas drained
- 3 tbsp Mayo
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vegetable Bouillon Powder or salt and a little garlic powder, to taste
- 1 tsp Capers or more to taste
- 2-3 stalks Spring Onions
- Black Pepper a pinch
Vegan Bagels
Instructions
Tofu Mayo
- Place the tofu in a sieve, smashing it slightly and cover it either with a small plate or kitchen paper and place a weight on top to let it drain to about 300g (or until quite a lot of water has come out). Blend with the rest of the ingredients in a small blender jug till very smooooth. Transfer to a glass jar with lid to store.
Chickpea ‘Tuna’ Salad
- Roughly pulse the chickpeas in a blender, or smash in a bowl. Stir in the rest of the ingredients till well combined, taste test and adjust then transfer to a glass jar with lid to store.
Bagel Sandwich
- Cut Bagels in half, spread the Tofu Mayo on one side and the Chickpea ‘Tuna’ Salad on the other side. Add your desired veggies in between. Assemble and enjoy!